How long should you let a large cut of meat rest after cooking?

Letting a large cut of meat rest for 15 to 30 minutes after cooking is essential for achieving optimal flavor and tenderness. During the cooking process, the juices within the meat are driven towards the center due to the heat. If you slice into the meat immediately after cooking, these juices will escape, leaving the meat drier and less flavorful.

Resting allows the juices to redistribute throughout the meat, which results in a more succulent and evenly moistened final product. A resting period of 15 to 30 minutes is typically sufficient for larger cuts like roasts or whole poultry, as it provides a good balance between allowing the juices to settle and serving the meat at a desirable temperature.

Longer resting times, such as 30 to 45 minutes or even an hour, might be excessive for smaller or medium-sized cuts, and could potentially allow the meat to cool too much, losing some of its intended warmth for serving. Therefore, 15 to 30 minutes is considered the ideal resting timeframe for large cuts to maximize both juiciness and flavor.