James Carrier
November 12, 2012

When meat comes off the heat, it is soft and more difficult to carve in nice even slices. More importantly, though, when you cut just-cooked meat, you lose more of the juice. When you let a steak rest a few minutes, or a big roast rest for a half hour, you will lose far less juice when you cut into it.

Recipe: Salt-and-Pepper Beef Roast

You May Like