Why is it important to allow meat to rest after cooking?

Allowing meat to rest after cooking is crucial primarily because it enhances the flavors and tenderness of the meat. When meat is cooked, the proteins contract, pushing juices towards the center. If the meat is cut immediately after cooking, these juices are lost, resulting in a drier texture and less flavor. Resting allows the juices to redistribute throughout the meat, which helps retain moisture and provides a more succulent eating experience. This process also contributes to the overall flavor development, as the resting period allows for the flavors to meld and intensify.

The other choices do not accurately reflect the main benefits of resting meat. While cooling can be a secondary effect, it is not the primary reason for resting. Smoke absorption is mostly related to the cooking process itself and not to resting. Additionally, resting does not facilitate quicker cleaning of the grill, as that aspect is unrelated to the cooking and resting of the meat.