The Steak Mistake Everyone Makes The Moment It Leaves The Pan

Cutting too soon costs you all the juice.

You cook a beautiful steak, you are starving, so you slice straight in, and a pool of juice floods the board while the meat turns grey and dry. That waiting step you skipped was the whole point.

As meat cooks, the heat drives its juices toward the centre. Cut into it right away and all that liquid comes rushing out. Give it a rest and the juices redistribute evenly back through the meat.

Let a steak sit for several minutes after cooking, loosely covered to stay warm. The same goes for roasts and even a good burger. Patience here is the difference between juicy and disappointingly dry.

Use the rest time to plate up and pour a sauce. When you finally cut, the board stays clean and every slice is moist. It is the easiest upgrade you will ever make to a piece of meat.