When it comes to cooking the perfect steak, there are many factors to consider, from the type of meat to the cooking technique. However, one of the most important and often overlooked aspects of cooking a great steak is the resting period. This is the time after cooking when the steak is allowed to sit before being sliced and served. But how much does a steak cook while resting, and why is this period so crucial to achieving a perfectly cooked steak?
Understanding the Science Behind Resting a Steak
To understand how much a steak cooks while resting, it’s essential to delve into the science behind the process. When a steak is cooked, the heat from the cooking surface causes the proteins in the meat to contract and tighten. This contraction can lead to a loss of juices and a less tender steak. However, when the steak is allowed to rest, the proteins begin to relax, and the juices are redistributed throughout the meat.
During the resting period, the internal temperature of the steak will continue to rise, a phenomenon known as “carryover cooking.” This is because the heat from the cooking surface is still being transferred to the interior of the steak, even after it has been removed from the heat source. The amount of carryover cooking that occurs will depend on several factors, including the thickness of the steak, the cooking method, and the initial internal temperature.
Factors Affecting Carryover Cooking
Several factors can affect the amount of carryover cooking that occurs during the resting period. These include:
- Thickness of the steak: Thicker steaks will experience more carryover cooking than thinner steaks, as there is more meat for the heat to penetrate.
- Cooking method: Steaks cooked using high-heat methods, such as grilling or pan-searing, will experience more carryover cooking than those cooked using lower-heat methods, such as oven roasting.
- Initial internal temperature: Steaks that are cooked to a higher internal temperature will experience more carryover cooking than those cooked to a lower temperature.
How Much Does a Steak Cook While Resting?
So, how much does a steak cook while resting? The amount of carryover cooking that occurs will depend on the factors mentioned above. However, as a general rule, a steak will continue to cook for an additional 5-10°F (3-6°C) during the resting period. This means that if a steak is cooked to an internal temperature of 130°F (54°C) for medium-rare, it may reach an internal temperature of 135-140°F (57-60°C) after resting.
It’s essential to note that the resting period should not be too long, as this can cause the steak to become overcooked. A good rule of thumb is to let the steak rest for 5-10 minutes, depending on the thickness of the steak and the desired level of doneness.
Measuring the Internal Temperature of a Steak
To ensure that a steak is cooked to the desired level of doneness, it’s essential to measure the internal temperature using a meat thermometer. This is especially important when cooking steaks to a medium-rare or medium temperature, as the difference between these temperatures can be quite small.
When measuring the internal temperature of a steak, it’s essential to insert the thermometer into the thickest part of the meat, avoiding any fat or bone. The thermometer should be inserted at least 1 inch (2.5 cm) into the meat to ensure an accurate reading.
Benefits of Resting a Steak
Resting a steak is essential for achieving a perfectly cooked steak. The benefits of resting a steak include:
- Redistribution of juices: During the resting period, the juices in the steak are redistributed throughout the meat, making the steak more tender and flavorful.
- Relaxation of proteins: The resting period allows the proteins in the meat to relax, making the steak more tender and easier to chew.
- Improved texture: Resting a steak can help to improve the texture of the meat, making it more tender and less likely to be tough or chewy.
Common Mistakes to Avoid When Resting a Steak
When resting a steak, there are several common mistakes to avoid. These include:
- Not letting the steak rest long enough: Failing to let the steak rest for a sufficient amount of time can result in a steak that is not tender or flavorful.
- Letting the steak rest too long: Letting the steak rest for too long can cause the steak to become overcooked and dry.
- Not using a meat thermometer: Failing to use a meat thermometer can result in a steak that is not cooked to the desired level of doneness.
Conclusion
In conclusion, the resting period is a critical component of cooking a perfectly cooked steak. By understanding the science behind resting a steak and how much a steak cooks while resting, home cooks and professional chefs can achieve a steak that is tender, flavorful, and cooked to the desired level of doneness. Remember to let the steak rest for 5-10 minutes, depending on the thickness of the steak and the desired level of doneness, and always use a meat thermometer to ensure an accurate internal temperature reading.
| Steak Thickness | Initial Internal Temperature | Carryover Cooking | Final Internal Temperature |
|---|---|---|---|
| 1 inch (2.5 cm) | 130°F (54°C) | 5-10°F (3-6°C) | 135-140°F (57-60°C) |
| 1.5 inches (3.8 cm) | 135°F (57°C) | 10-15°F (6-8°C) | 145-150°F (63-66°C) |
By following these guidelines and avoiding common mistakes, anyone can achieve a perfectly cooked steak that is sure to impress even the most discerning diners.
What is the importance of resting a steak after cooking?
Resting a steak after cooking is crucial as it allows the juices to redistribute, making the steak more tender and flavorful. When a steak is cooked, the heat causes the juices to move towards the surface. If the steak is sliced immediately, these juices will flow out, resulting in a dry and less flavorful steak.
By letting the steak rest, the juices are able to redistribute, ensuring that each bite is packed with flavor. The resting period also allows the steak to retain its tenderness, making it a more enjoyable dining experience. Whether you’re a seasoned chef or a home cook, resting a steak is an essential step in achieving a perfectly cooked steak.
How much does a steak cook while resting?
A steak can cook an additional 5-10°F (3-6°C) while resting, depending on the thickness of the steak and the initial internal temperature. This phenomenon is known as “carryover cooking.” The internal temperature of the steak will continue to rise as the heat from the exterior is transferred to the interior.
The amount of carryover cooking can vary depending on the specific steak and cooking method. Thicker steaks tend to experience more carryover cooking than thinner steaks. It’s essential to take this into account when determining the initial internal temperature to ensure that the steak reaches the desired level of doneness.
What factors affect the amount of carryover cooking?
Several factors can affect the amount of carryover cooking, including the thickness of the steak, the initial internal temperature, and the cooking method. Thicker steaks tend to experience more carryover cooking than thinner steaks, as there is more heat to be transferred from the exterior to the interior.
The cooking method can also impact carryover cooking. Grilling or pan-searing can result in more carryover cooking than oven roasting, as the high heat from the grill or pan can cause the exterior to cook more quickly than the interior. Understanding these factors can help you adjust your cooking technique to achieve the perfect steak.
How long should I let my steak rest?
The resting time for a steak can vary depending on the thickness and type of steak. As a general rule, it’s recommended to let a steak rest for 5-15 minutes before slicing. This allows the juices to redistribute and the steak to retain its tenderness.
For thicker steaks, a longer resting time may be necessary. It’s essential to use a meat thermometer to check the internal temperature of the steak during the resting period. Once the steak has reached the desired temperature, it’s ready to be sliced and served.
Can I speed up the resting process?
While it’s possible to speed up the resting process by using a warm plate or wrapping the steak in foil, it’s not recommended. These methods can cause the steak to cook too quickly, resulting in a less tender and flavorful steak.
Instead, it’s best to let the steak rest at room temperature, allowing the juices to redistribute naturally. This may take a bit longer, but the end result will be a more tender and flavorful steak.
Does the type of steak affect the resting time?
Yes, the type of steak can affect the resting time. Different types of steak have varying levels of marbling, which can impact the resting time. Steaks with more marbling, such as ribeye or porterhouse, may require a longer resting time to allow the juices to redistribute.
On the other hand, leaner steaks, such as sirloin or flank steak, may require a shorter resting time. It’s essential to consider the type of steak when determining the resting time to ensure that it reaches the desired level of tenderness and flavor.
Can I rest a steak in the refrigerator?
While it’s technically possible to rest a steak in the refrigerator, it’s not recommended. The cold temperature can cause the steak to lose its tenderness and flavor.
Instead, it’s best to let the steak rest at room temperature, allowing the juices to redistribute naturally. If you need to store the steak for a longer period, it’s best to let it cool to room temperature first, then refrigerate or freeze it.