We've all been there. You spend hours, sometimes days, cooking a piece of meat to perfection and, when it comes out of the ...

And though I've read that letting meat "rest" (or, sit before slicing) will make for a juicer steak, I needed some concrete evidence to persuade me to wait before slicing through my porterhouse.

Q: Why do I have to rest meat after I take it off the grill or out of the oven? A: "Resting" is the standard term for, essentially, leaving meat alone for a few minutes after it comes off the heat ...

It doesn’t matter what cut of steak you're preparing – whether it’s a bone-in ribeye, porterhouse, or flank steak – letting the meat rest is a must. Yes, resting meat is essential and is ...

1. Not letting meat rest before and after cooking The experts recommended “always” allowing your meat to rest for 15 to 20 minutes before and after cooking. Article continues below ...

Begin the night before cooking: Evenly salt the meat. Then refrigerate it overnight, uncovered, to air-dry. The overnight rest allows the salt to penetrate the meat, and air-drying ensures ...