Carryover Cooking and Resting: Why It Matters

When you remove meat from the heat source, the internal temperature continues to rise. This is called carryover cooking. The rise can be from 2°C (4°F) for thin cuts up to 5–8°C (9–14°F) for large roasts.

This means you should remove the meat from the oven BEFORE it reaches your desired final temperature. An entrecôte targeting 56°C (133°F) should be pulled at 52–53°C (126–127°F).

Resting is equally important. During cooking, heat pushes juices toward the center of the meat. If you cut into it immediately, the juices run out onto the cutting board. By resting the meat for 5–15 minutes, the juices redistribute evenly.

Cover the meat loosely with foil during resting to retain heat without steaming the crust.