# How do I rest steaks when the oven isn't available? **URL:** \ **Category:** Cafe Society\ **Created:** [July 4, 2013, 10:12am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622 "2013-07-04T10:12:33Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [July 4, 2013, 10:12am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/1 "2013-07-04T10:12:33Z")
Resting a steak is usually a trivial matter: wrap in foil and stick in the oven at 50. But what if the oven isn’t available? Like when I’m cooking oven chips. Please share your techniques with me. ---
**Author:** ![sandra\_nz](https://avatars.discourse-cdn.com/v4/letter/s/eada6e/32.png) [@sandra\_nz](https://boards.straightdope.com/u/sandra_nz)\ **Post date:** [July 4, 2013, 10:15am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/2 "2013-07-04T10:15:56Z")
Put steaks on chopping board. Overturn steak pan on top of steaks. Rest three minutes. Perfection. ---
**Author:** ![stui\_magpie](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/stui_magpie/32/11010_2.png) [@stui\_magpie](https://boards.straightdope.com/u/stui_magpie)\ **Post date:** [July 4, 2013, 10:23am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/3 "2013-07-04T10:23:02Z")
^ Similar to above, put on plate (ideally warmed in oven) cover in foil. ---
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [July 4, 2013, 10:34am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/4 "2013-07-04T10:34:23Z")
Apparently my cooking education is lacking - what is the point of resting steaks? ---
**Author:** ![sandra\_nz](https://avatars.discourse-cdn.com/v4/letter/s/eada6e/32.png) [@sandra\_nz](https://boards.straightdope.com/u/sandra_nz)\ **Post date:** [July 4, 2013, 10:50am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/5 "2013-07-04T10:50:55Z")
> [@FairyChatMom](#): > > Apparently my cooking education is lacking - what is the point of resting steaks? For juiciness! If you don’t rest a steak, the minute you cut it all the juices will run out. Resting the steak allows the juices to be reabsorbed into the meat, resulting in lovely juicey pieces of steak. Mmm…steak… ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [July 4, 2013, 11:02am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/6 "2013-07-04T11:02:24Z")
> [@FairyChatMom](#): > > Apparently my cooking education is lacking - what is the point of resting steaks? Jamie Oliver has a good explanation. When meat is cooking, it tenses up - it is muscle after all. By allowing it to rest, the muscle relaxes and reabsorbs all the liquid into the muscle fibres, meaning the steak is both juicier and more tender. This is true for ALL meat, not just steaks. If you don’t think it makes a difference, do a comparison test. You’ll be amazed at the difference. To the OP, I wouldn’t ever rest meat in the oven as I wouldn’t want to over cook it. I always just leave it on the side, covered in foil (for large roasted joints, I would also cover with tea towels, as I would be resting the meat for c.30 mins). ---
**Author:** ![FairyChatMom](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/fairychatmom/32/21906_2.png) [@FairyChatMom](https://boards.straightdope.com/u/FairyChatMom)\ **Post date:** [July 4, 2013, 11:13am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/7 "2013-07-04T11:13:21Z")
Well, so much for hot-from-the-oven-to-the-table. How did I get to be nearly 60 and not know this?? :smack: ---
**Author:** ![Quartz](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/quartz/32/267_2.png) [@Quartz](https://boards.straightdope.com/u/Quartz)\ **Post date:** [July 4, 2013, 11:22am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/8 "2013-07-04T11:22:18Z")
> [@SanVito](#): > > To the OP, I wouldn’t ever rest meat in the oven as I wouldn’t want to over cook it. If you have the oven at 50, this doesn’t happen. > [@](#): > > I always just leave it on the side, covered in foil Won’t they get cold? > [@](#): > > (for large roasted joints, I would also cover with tea towels, as I would be resting the meat for c.30 mins). This I do, and it works very well. I used to use a tea cosy but I lost it and haven’t replaced it. ---
**Author:** ![Hockey\_Monkey](https://avatars.discourse-cdn.com/v4/letter/h/a183cd/32.png) [@Hockey\_Monkey](https://boards.straightdope.com/u/Hockey_Monkey)\ **Post date:** [July 4, 2013, 11:42am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/9 "2013-07-04T11:42:56Z")
I’ve never rested meat in the oven. Just place them on a plate or tray and tent with foil. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 4, 2013, 11:54am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/10 "2013-07-04T11:54:41Z")
> [@Hockey\_Monkey](#): > > I’ve never rested meat in the oven. Just place them on a plate or tray and tent with foil. Same here. Never rested meat in oven. Never even heard of anyone resting meat in the oven. But the ovens I’ve worked with have never had a setting as low as 120F (about 50C). Some may have a “warm” setting (which doesn’t seem to correspond to a defined temperature, but from what I can find online is usually about 150F, although some have as high as 200F). ---
**Author:** ![Munch](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/munch/32/5281_2.png) [@Munch](https://boards.straightdope.com/u/Munch)\ **Post date:** [July 4, 2013, 12:42pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/11 "2013-07-04T12:42:18Z")
> [@Quartz](#): > > Won’t they get cold? In five minutes? No, they shouldn’t get cold. ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [July 4, 2013, 1:18pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/12 "2013-07-04T13:18:56Z")
The steak is usually the last thing I cook. I let it rest under a foil tent while I set the table with all the other foods, wash up from grilling, etc… Long enough to be effective, not long enough to cool down too much. ---
**Author:** ![D\_Odds](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/d_odds/32/2882_2.png) [@D\_Odds](https://boards.straightdope.com/u/D_Odds)\ **Post date:** [July 4, 2013, 1:31pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/13 "2013-07-04T13:31:55Z")
For small pieces of meat, I’ll often rest in a warm oven (heat to lowest setting and turn off before placing meat inside), on the counter under foil (but not in winter because it will get cold) or, if the oven is in use and it’s wintertime, I’ll put it in the microwave (mine is large, it’s insulated, and no, don’t turn it on). When covering with foil, make sure there is room for steam to escape or you will make the crust soggy. For larger pieces of meat and especially BBQ, I’ll use what is called a _faux [Cambro](http://www.webstaurantstore.com/cambro-upc100110-black-camcarrier-ultra-pan-carrier-with-handles-top-load-for-12-x-20-food-pans/214UPC100BK.html)_, aka a cooler. I wet a tea towel, nuke it for 20 seconds, carefully place in the bottom of the cooler, then you can put a plate or disposable aluminum container on top and close the cooler. I can keep BBQ at safe temperatures for ~1 hour like that. ETA: I’ll rest in the oven in the winter because my kitchen is COLD, except by the stove, and that is prime real estate when cooking. My lowest is 170F, so I’ll heat the plates (both serving and dinner), then turn it off. When I open to retrieve the plates, then replace the resting meat, the oven will drop in temp to about 120F, and won’t overcook anything. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 4, 2013, 1:44pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/14 "2013-07-04T13:44:47Z")
> [@D\_Odds](#): > > For larger pieces of meat and especially BBQ, I’ll use what is called a _faux [Cambro](http://www.webstaurantstore.com/cambro-upc100110-black-camcarrier-ultra-pan-carrier-with-handles-top-load-for-12-x-20-food-pans/214UPC100BK.html)_, aka a cooler. I wet a tea towel, nuke it for 20 seconds, carefully place in the bottom of the cooler, then you can put a plate or disposable aluminum container on top and close the cooler. I can keep BBQ at safe temperatures for ~1 hour like that. Yeah, with big cuts like pork shoulder or whe brisket, I’ll do what you do in a Coleman cooler, especially if I have to hold the meat for 1-2 hours. ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [July 4, 2013, 1:51pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/15 "2013-07-04T13:51:58Z")
> [@SanVito](#): > > To the OP, I wouldn’t ever rest meat in the oven as I wouldn’t want to over cook it. I always just leave it on the side, covered in foil (for large roasted joints, I would also cover with tea towels, as I would be resting the meat for c.30 mins). Just putting foil over it will do the trick for shorter periods of time. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [July 4, 2013, 2:31pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/16 "2013-07-04T14:31:55Z")
> [@bump](#): > > Just putting foil over it will do the trick for shorter periods of time. Yep, the tea towel only comes out for long rests. ---
**Author:** ![SanVito](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sanvito/32/2805_2.png) [@SanVito](https://boards.straightdope.com/u/SanVito)\ **Post date:** [July 4, 2013, 2:36pm UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/17 "2013-07-04T14:36:52Z")
> [@pulykamell](#): > > Yeah, with big cuts like pork shoulder or whe brisket, I’ll do what you do in a Coleman cooler, especially if I have to hold the meat for 1-2 hours. Anyone remember [heated hostess trolleys](http://www.ebay.co.uk/bhp/heated-hostess-trolley)? My 86yr old mother has always sworn by them, and last year I buckled and bought an old one on eBay for pennies. I’ve stuck it in the utility out of sight from friends who would mock me for turning into a 1950s housewife, but when I hold my annual multi-course sit down dinner for 16, it’s a goddamn life saver. ---
**Author:** ![jabiru](https://avatars.discourse-cdn.com/v4/letter/j/bbce88/32.png) [@jabiru](https://boards.straightdope.com/u/jabiru)\ **Post date:** [July 5, 2013, 2:10am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/18 "2013-07-05T02:10:23Z")
> [@FairyChatMom](#): > > Well, so much for hot-from-the-oven-to-the-table. How did I get to be nearly 60 and not know this?? :smack: Same here. I’ve heard of resting a roast but never steak. Must try it. Is it really necessary to rest the steaks for 30 minutes, though? ---
**Author:** ![AncientHumanoid](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ancienthumanoid/32/278_2.png) [@AncientHumanoid](https://boards.straightdope.com/u/AncientHumanoid)\ **Post date:** [July 5, 2013, 2:19am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/19 "2013-07-05T02:19:05Z")
> [@jabiru](#): > > Same here. I’ve heard of resting a roast but never steak. Must try it. Is it really necessary to rest the steaks for 30 minutes, though? [5 minutes or so](http://culinaryarts.about.com/od/beefporkothermeats/a/Resting-A-Steak.htm) also works fine for me. ---
**Author:** ![Frylock](https://avatars.discourse-cdn.com/v4/letter/f/ce7236/32.png) [@Frylock](https://boards.straightdope.com/u/Frylock)\ **Post date:** [July 5, 2013, 2:22am UTC](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622/20 "2013-07-05T02:22:07Z")
Resting steak is a [myth](http://www.amazingribs.com/tips_and_technique/mythbusting_resting_meat.html). Well, I say that having only read that single link about it, but I usually find it’s safe to place my bet on the “myth” side of things like this, and the writer(s?) of the article seem to know what they’re talking about. They have a science advisor and everything. [Next page](https://boards.straightdope.com/t/how-do-i-rest-steaks-when-the-oven-isnt-available/662622.md?page=2)