Meat Resting Time Calculator
Calculate the ideal resting time for cooked meat based on cut, weight, and cooking method.
Get perfect juicy results every time.
Meat resting time is essential for juicy, flavorful results. When meat cooks, the heat drives moisture toward the center. Resting allows juices to redistribute throughout the cut.
General resting rule of thumb:
Rest time = 1 minute per 100g (3.5 oz) of meat, minimum 5 minutes
For larger roasts:
Rest time = 5 minutes per pound (or 10 minutes per kg)
Resting time by cut:
| Cut | Weight Range | Rest Time |
|---|---|---|
| Steak (1 inch thick) | 200–400 g (7–14 oz) | 5–8 minutes |
| Steak (1.5+ inches) | 400–600 g (14–21 oz) | 8–12 minutes |
| Chicken breast | 150–250 g (5–9 oz) | 5–7 minutes |
| Whole chicken | 1.5–2.5 kg (3–5 lb) | 15–20 minutes |
| Pork chops | 200–350 g (7–12 oz) | 5–8 minutes |
| Pork loin roast | 1–2 kg (2–4 lb) | 10–15 minutes |
| Beef roast (rib, sirloin) | 2–4 kg (4–9 lb) | 15–30 minutes |
| Whole turkey | 5–10 kg (11–22 lb) | 30–45 minutes |
| Lamb leg | 2–3 kg (4–7 lb) | 15–25 minutes |
Why resting matters: If you cut meat immediately after cooking, up to 40% of the juices can escape onto the cutting board. After proper resting, juice loss drops to about 10%.
Temperature carry-over: Meat continues cooking while resting. Internal temperature typically rises by:
- 3–5°F (1.5–3°C) for steaks and chops
- 5–15°F (3–8°C) for large roasts
Remove meat from heat when it is 5–10°F below your target temperature.
Resting method:
- Tent loosely with aluminum foil (do not wrap tightly or the crust will get soggy).
- Rest on a warm plate or cutting board.
- Do not rest on a cold surface, as it draws heat away too quickly.
Tip: A properly rested steak will feel slightly firmer to the touch and the juices will appear thicker, almost syrupy, rather than watery.