Resting Steak the Right Way: Timing, Temperature, and Tenting

A great sear is only half the story—resting is how you land juicy, even doneness every time. The short answer from Meat Recipe Box: pull steak 3–5°F below your final target, set it on a rack or board, and loosely tent with foil. Rest thin cuts 5–7 minutes and thicker steaks 10–20 minutes before slicing against the grain. Resting manages carryover cooking and stabilizes the temperature gradient, so juices stay in the meat instead of spilling on the board. Below, we’ll show exactly how to rest steak for juicy, even doneness with practical timing, pull temperatures, and tenting that protects your crust.