Resting Steak: Location Matters

Resting steak after cooking allows the muscle fibres to relax and the juices to redistribute evenly throughout the meat. However, where you rest the steak matters as much as how long. Leaving it in the hot cooking pan continues to apply heat, causing the meat to overcook and the juices to be forced out - resulting in a pool of blood on the plate when carved. Instead, transfer the steak to a warm plate or board and tent it loosely with foil. Rest for at least half the cooking time - roughly five minutes for a bavette portion. The steak will continue to cook slightly from residual heat, so account for this carryover when judging doneness.