The One Thing You Should Never Do When Cooking Meat

Rushing to cut into your meat right after cooking can leave it dry and lacking flavor. Discover why letting your meat rest for a few minutes before slicing is the key to preserving its juiciness, tenderness, and overall taste. It’s a small step that makes a big difference in your cooking results.

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By Editorial Team

Whether you're grilling steaks for a summer barbecue or searing chicken for a cozy weeknight dinner, cooking meat is an essential skill for any home chef. But there's one major mistake many cooks make that can ruin the flavor, texture, and juiciness of your meat. Here’s what you should never do when cooking meat.

Never Cut Into Meat Too Soon

After cooking your meat, especially a steak or roast, it’s tempting to dive right in and check the inside. However, cutting into it immediately causes all those precious juices to escape. This leads to a dry, less flavorful result that misses the mark.

When meat is cooked, its muscle fibers contract, pushing moisture out. Letting the meat rest for 5-10 minutes after cooking allows the juices to redistribute throughout the muscle, ensuring your meat remains tender and juicy when you finally cut into it.

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Why This Ruins the Texture

Slicing right after cooking can cause the fibers to break apart in a way that makes the meat feel tougher. Resting the meat allows it to reabsorb those juices, keeping the texture smooth and the mouthfeel more pleasant.

If you’re cooking poultry, letting the meat sit helps prevent it from becoming rubbery. The rest period allows the muscle fibers to relax and reabsorb any lost moisture, resulting in more tender and flavorful meat.

The Simple Fix: Let It Rest

As a general rule, steaks, chops, and larger cuts of meat should rest for 5-10 minutes. For poultry, allow 10-15 minutes. This brief resting period will reward you with the best texture and flavor.

While your meat is resting, cover it loosely with foil to keep it warm, but not so tightly that it steams. The goal is to allow the juices to redistribute without trapping excess moisture.

The Big Takeaway

Patience Is Key

Rushing through the process may feel tempting, but cutting into meat too soon is the one mistake you should avoid. A few minutes of resting time will ensure you get the full flavor and texture potential of your perfectly cooked meat.

Maximize the Flavor

Whether it’s steak, chicken, or pork, giving your meat time to rest after cooking can make all the difference between a good meal and a great one. Trust the process, and your tastebuds will thank you!