As meat cooks, the muscle fibers start to firm up and progressively expel the water out.
A large piece of meat will actually continue to cook for a few minutes after you take it out of the oven. When you take your roast out of the oven, the moisture still inside needs some time to redistribute back through the meat as the meat cools and the pressure comes down. If you cut into it right away, the liquid will actually pool out and your roast will end up dry. By letting it rest, the moisture is re-absorbed and your meat will be tender and juicy.
Resting time is between 5-7 minutes for a small piece of steak and 15-20 minutes for a larger roast.
To learn more, come to our Meat Cookery class on Monday, October 13! Sign up here.