The Quick Take
For the perfect juicy steak, remove the meat from the grill when it reaches 5°F below your final target temperature. Place it on a warm wooden cutting board and let it rest undisturbed for 5 to 10 minutes for standard cuts, or up to 15 minutes for thick, bone-in steaks. This resting period allows the boiling juices to cool slightly and redistribute evenly throughout the meat fibers, while carryover cooking brings the steak up to its perfect final doneness.
Key Facts at a Glance
| Steak Thickness | Resting Time | Pull Temp (Medium Rare) | Final Target Temp |
|---|---|---|---|
| Under 1 inch (Skirt, Flank) | 3 to 5 minutes | 125°F | 130°F |
| 1 to 1.5 inches (Strip, Ribeye) | 5 to 10 minutes | 125°F | 130°F |
| Over 1.5 inches (Tomahawk) | 10 to 15 minutes | 120°F | 130°F |
| Whole Roasts (Tri-Tip) | 15 to 20 minutes | 120°F | 130°F |
Setting Up for Success
When you are searing a steak at over 1,000°F on the center grate of an Arteflame grill, you are building an incredible, savory crust that locks in flavor. However, that intense, direct heat also causes the muscle fibers on the outside of the meat to contract violently, squeezing the internal moisture directly toward the cooler center of the steak.
If you slice into the meat while those fibers are still tense and the internal juices are essentially boiling, that liquid has nowhere to go but out onto your board. Resting gives the temperature a chance to equalize. As the exterior cools slightly, the fibers relax and act like a sponge, drawing those flavorful juices back out toward the edges.
You also have to account for carryover cooking. The residual heat trapped inside a thick cut of beef will continue to cook the meat even after it leaves the fire, typically raising the internal temperature by another 5°F. Pulling your steak early and resting it properly ensures you hit your target doneness perfectly every single time.
Step-by-Step Instructions
- Check the temperature early: Start checking your meat's internal temperature a few minutes before you think it is done. You want to pull the steak off the heat exactly 5°F before it reaches your desired final doneness.
- Transfer to a warm surface: Move the steak to a room-temperature wooden cutting board or a warm serving platter. Never place hot meat on a freezing cold metal sheet pan, which will shock the meat and ruin your crust.
- Elevate if necessary: If your steak has a very heavy crust, place it on a wire cooling rack set over a board to allow air to circulate underneath, preventing the bottom from getting soggy.
- Wait it out: Leave the steak completely alone for 5 to 10 minutes. Do not poke it, do not press it, and definitely do not cut it just to check the color inside.
- Slice against the grain: Once rested, slice the steak perpendicular to the muscle fibers to ensure maximum tenderness in every bite.
Pro Tip: If you are grilling outdoors on a breezy day, loosely tent the resting steak with a piece of aluminum foil to keep the wind from chilling the meat. Leave the sides open so steam can escape; wrapping it tightly will steam the crust you just worked so hard to build.
Common Mistakes to Avoid
- Cutting too soon: Staring at a hot steak like a golden retriever waiting for a treat will tempt you to slice early. Walk away. Use a reliable ThermoWorks instant-read thermometer to track temps so you aren't tempted to cut into the meat to check doneness.
- Wrapping the steak tightly in foil: Trapping all that steam turns a beautiful, crispy sear into a soggy, gray mess. If you must cover it, tent it loosely.
- Forgetting the finishing salt: A resting steak is the perfect canvas for a final pinch of Diamond Crystal Kosher Salt to make those crusty exterior flavors pop.
- Resting on a cold metal pan: Cold metal pulls heat away from the steak too rapidly. Stick to wood or ceramic.
Make It Your Own
Once you have mastered the basic rest, you can use this cooling window to add incredible layers of flavor to your meat. Here are a few ways to elevate your resting game:
- The Board Sauce: Mince fresh herbs, garlic, and a splash of olive oil directly on your cutting board, then rest the hot steak right on top of the mixture so the juices mingle with the herbs.
- Compound Butter: Place a generous slice of garlic-herb butter on top of the steak the moment it comes off the fire. It will melt beautifully as the meat rests.
- Aromatic Resting: Lay down a bed of hearty fresh rosemary and thyme sprigs on your board and let the hot steak rest on the herbs to gently infuse the beef.
Frequently Asked Questions
Does steak get cold while resting?
A properly rested steak will not get cold. Because of carryover cooking, the internal temperature of the meat actually continues to rise for the first few minutes off the grill, keeping the steak piping hot. By the time 10 minutes have passed, the meat will still be well over 120°F, which is ideal for eating.
Can I rest steak on the grill?
You should not rest a steak on the active cooking grate, but the Arteflame's flat solid-steel cooktop makes it easy to manage heat zones. You can safely pull your steak to the absolute outer edge of the steel where the temperature is much cooler, allowing it to rest in a warm environment while you finish grilling your side dishes closer to the center fire.
Do I need to rest a steak if it is well done?
Yes, resting is just as important for well-done meat. Cooking a steak to well done removes a significant amount of moisture, making the remaining juices even more critical. Resting ensures that whatever moisture is left redistributes through the meat fibers instead of spilling out onto your cutting board.
Keep the Fire Going
There you have it: the hardest part of grilling isn't building the fire or flipping the meat, it's having the sheer willpower to stand there and do absolutely nothing for ten minutes while your dinner smells incredible. But trust me, your patience will be rewarded with the juiciest, most tender steak you have ever cooked. Your friends will ask for your secret, and you can just smile and tell them you know how to take a break. Ready for more? Explore more grilling guides and keep the fire going.