How Long Should You Rest a Steak? Resting Times by Thickness and Cut

Why Resting Steak Matters After Grilling

How long should you rest a steak? Allow about 5 to 10 minutes for most individual steaks, 3 to 5 minutes for thin cuts, and 10 to 20 minutes for very thick steaks. Use thickness and cooking method to adjust the rest, then slice just before serving.

Most steaks benefit from resting after they leave the grill, but the correct resting time is not the same for every steak. A thin skirt steak may need only a few minutes, while a thick tomahawk steak or whole tri-tip may need considerably longer.

Resting steak gives carryover cooking time to finish, allows the internal temperature to become more even, and reduces the amount of moisture that runs onto the cutting board when the steak is sliced.

However, resting is not a cure for overcooking. If a steak stays on the grill until it reaches the final target temperature, it may continue climbing during the rest and finish one level of doneness higher than intended.

The best approach is to understand the relationship between pull temperature, final temperature, steak thickness, cooking method, and resting time. Once those factors are working together, it becomes much easier to serve steak at the requested doneness.

Before cooking, compare blends in our Top 15 Store-Bought Steak Seasonings collection. Account for salt already in the rub so you can make any final seasoning adjustment after resting and tasting a slice.

Use a dependable meat thermometer to track the center before and during the rest, season with one of our steak seasonings, and carve the finished steak with sharp steak knives.

Jump to a Section

• How Long Should Steak Rest?
• Why Should You Rest Steak?
• Steak Resting Time Chart
• How Carryover Cooking Affects Resting
• Pull Temperature Before Resting
• How Long to Rest Steak by Thickness
• How Long to Rest Steak by Cut
• How Cooking Method Changes Resting Time
• Should You Cover Steak While It Rests?
• Where Should Steak Rest?
• How to Rest Multiple Steaks
• How to Keep Steak from Getting Cold
• When to Slice Steak
• Common Steak Resting Mistakes
• Frequently Asked Questions
• Conclusion
• Recommended Products for Cooking Better Steaks
• Continue Learning About Cooking Steak
• Visit Our Retail Store or Shop Online

How Long Should You Rest a Steak?

Most individual steaks should rest for approximately 5 to 10 minutes after cooking. Thin steaks may need only 3 to 5 minutes, while thick steaks and larger cuts may need 10 to 20 minutes.

Use the following general ranges:

• Thin steaks under 1 inch: 3–5 minutes
• One-inch steaks: 5–7 minutes
• Steaks 1½ inches thick: 7–10 minutes
• Steaks 2 inches thick or more: 10–15 minutes
• Tomahawk, porterhouse, or very large steaks: 10–20 minutes
• Tri-tip or whole beef tenderloin: 15–25 minutes

These ranges are useful starting points rather than rigid rules. The correct resting time depends on the steak’s size, cooking temperature, pull temperature, and final serving temperature.

Quick method and temperature reference: Check the center with a meat thermometer, transfer the cooked steak to a clean board or rack, leave it whole, and rest uncovered or loosely tented before slicing. USDA safe-temperature guidance calls for beef steaks and roasts to reach at least 145°F before removal from the heat, followed by at least a 3-minute rest. The longer resting ranges above are serving-quality estimates. Medium rare at 130–135°F is a culinary preference below that recommendation; resting longer does not make it equivalent.

Why Should You Rest Steak?

Resting helps the steak finish cooking more evenly and reduces the amount of liquid released immediately after slicing.

Resting Allows Carryover Cooking to Finish

The outer layers of a steak are hotter than the center when it leaves the grill. That stored heat continues moving inward during the rest.

This continued temperature rise is called carryover cooking. A steak may gain several degrees after it leaves the heat, especially if it is thick or was cooked over intense direct heat.

Resting Helps Equalize Internal Temperature

During cooking, the outside of the steak can be much hotter than the center. Resting gives those temperature differences time to narrow.

The steak does not become perfectly uniform, but the center and outer layers become more balanced than they were at the moment the steak came off the grill.

Resting Reduces Immediate Moisture Loss

When steak is cut immediately after cooking, more liquid may collect on the cutting board. Resting gives the steak time to cool slightly and allows the muscle structure to relax before slicing.

Resting does not lock every drop of moisture inside the steak, but it can reduce the amount released at once.

Resting Improves Serving Control

A brief rest gives you time to finish side dishes, prepare the cutting board, organize knives, and confirm the final internal temperature before serving.

Steak Resting Time Chart

How Carryover Cooking Affects Steak Resting Time

Carryover cooking is the most important reason to think carefully about resting time. Steak continues cooking because heat stored near the surface moves toward the cooler center.

The amount of carryover depends on several factors:

• Steak thickness
• Final grilling temperature
• Direct or indirect heat
• Bone-in or boneless construction
• Amount of exterior fat
• Temperature of the resting surface
• Whether the steak is covered
• Length of the rest

Thin Steaks

Thin steaks contain less stored heat, so carryover cooking may be limited. However, they also cook very quickly and can overshoot before they even leave the grill.

Thick Steaks

Thick ribeyes, tomahawks, porterhouses, and filets often rise several degrees during resting. Account for that rise when planning the cook, while reaching at least 145°F on the heat to follow USDA guidance.

High-Heat Cooking

A steak cooked entirely over intense direct heat may experience more carryover because the exterior becomes much hotter than the center.

Reverse-Seared Steak

Reverse-seared steak often cooks more evenly from edge to edge. It may experience less dramatic carryover during the rest than a steak cooked entirely over direct heat, although the final sear still adds temperature.

Read our reverse sear steak guide for a complete process.

What Temperature Should Steak Be Before Resting?

For USDA guidance, the answer is at least 145°F before the steak leaves the heat, followed by at least a 3-minute rest. Do not pull at 140°F and rely on carryover to reach 145°F. For a higher final temperature, allow for carryover while keeping the on-heat minimum in place.

The chart below distinguishes common culinary doneness labels from that safety recommendation. These are approximate final-temperature descriptions, not recommended pull temperatures; doneness terminology varies.

Every row requires at least a 3-minute rest after reaching the USDA on-heat minimum to meet that recommendation. Rare and medium-rare final temperatures do not meet it. Carryover varies with thickness and cooking method, so a fixed pull-temperature offset cannot guarantee the final result.

Use our steak temperature chart and internal steak temperature guide for more detailed doneness information.

How Long to Rest Steak by Thickness

Steaks Under 1 Inch Thick

Rest thin steaks for approximately 3 to 5 minutes. These cuts cool quickly, so a long rest can leave them lukewarm before serving.

Examples include:

• Skirt steak
• Thin flank steak
• Minute steak
• Thin sirloin steak

One-Inch Steaks

Rest a 1-inch steak for approximately 5 to 7 minutes. This range works well for ribeye, strip steak, top sirloin, and many standard grocery-store steaks.

One-and-a-Half-Inch Steaks

Rest a 1½-inch steak for approximately 7 to 10 minutes. This is a common thickness for ribeye, strip steak, filet mignon, and thick sirloin.

At this thickness, the steak stores enough heat for noticeable carryover cooking. Check the center frequently near the end of cooking; follow the temperature guidance above instead of subtracting a fixed number of degrees from every steak.

Two-Inch Steaks

Rest a 2-inch steak for approximately 10 to 15 minutes. Thick steaks benefit from extra time for the internal temperature to become more even.

Use an instant-read thermometer to monitor the center during the rest.

Steaks Thicker Than Two Inches

Very thick steaks may need 12 to 20 minutes, depending on size and cooking method. Tomahawk steaks, large porterhouses, and oversized ribeyes can retain substantial heat.

How Long to Rest Steak by Cut

How Long to Rest Ribeye

Rest ribeye for approximately 5 to 10 minutes when it is around 1 to 1½ inches thick. Thick bone-in ribeye or tomahawk steaks may need 10 to 20 minutes.

Ribeye contains substantial marbling, and its larger fat deposits can retain heat. Monitor the center closely if aiming for medium rare or medium.

Choose your ribeye rub before cooking from our steak seasonings. After resting, taste a slice before adding more salt; a well-seasoned crust may already provide all the seasoning you need.

How Long to Rest New York Strip

Rest New York strip for approximately 5 to 10 minutes. A thicker strip steak may benefit from the longer end of that range.

How Long to Rest Filet Mignon

Rest filet mignon for approximately 5 to 8 minutes. Thick center-cut filets may need closer to 10 minutes.

Because filet is lean, avoid letting it rest so long that it becomes cool.

How Long to Rest Porterhouse

Rest porterhouse for approximately 10 to 15 minutes. Check both the strip and tenderloin sections because they may finish at different temperatures.

How Long to Rest T-Bone Steak

Rest T-bone steak for approximately 7 to 12 minutes, depending on thickness. Larger cuts may need closer to 15 minutes.

How Long to Rest Flank Steak

Rest flank steak for approximately 5 minutes. It is relatively thin and should be sliced soon enough to remain warm.

Always slice flank steak thinly across the grain.

How Long to Rest Skirt Steak

Rest skirt steak for approximately 3 to 5 minutes. A long rest is unnecessary because the cut is thin and cools quickly.

How Long to Rest Flat Iron Steak

Rest flat iron steak for approximately 5 to 7 minutes, then slice across the grain.

How Long to Rest Tri-Tip

Rest tri-tip for approximately 15 to 20 minutes. Very large tri-tips may need closer to 25 minutes.

Tri-tip is a roast rather than an individual steak, so it benefits from a longer rest before carving.

How Long to Rest Tomahawk Steak

Rest tomahawk steak for approximately 10 to 20 minutes. Because tomahawk steaks are usually very thick, monitor carryover cooking carefully.

How Cooking Method Changes Steak Resting Time

Direct Grilling

Direct grilling creates a strong temperature difference between the surface and center. Steaks cooked entirely over high heat may need a longer rest and can experience more carryover cooking.

Two-Zone Grilling

Two-zone grilling allows the center to finish more gently over indirect heat. Carryover may be more controlled than with direct-only cooking.

Reverse Searing

Reverse searing gradually warms the steak before the final sear. Because the interior is more evenly heated, a reverse-seared steak may need a shorter rest than a thick steak cooked entirely over direct flame.

A short rest of 5 to 10 minutes is often enough for many reverse-seared steaks, although very thick cuts may need longer.

Pellet Grill Steak

Pellet grills cook with indirect convection heat. Thick pellet-grilled steaks are often reverse seared and may have relatively even internal temperature.

Read our pellet grill steak guide for smoke and searing instructions.

Cast-Iron Cooking

Cast iron stores significant heat and can continue heating the steak rapidly during the final minutes of cooking. Monitor the center closely and transfer the steak out of the hot pan once it reaches its planned pull temperature, using at least 145°F before removal for USDA guidance.

Smoking Steak

Steak cooked slowly in a smoker may experience less intense carryover than steak cooked entirely over direct flame. However, a high-heat finishing sear can still add several degrees.

Should You Cover Steak While It Rests?

You may tent steak loosely with foil, but do not wrap it tightly.

Loose Foil Tent

A loose foil tent can reduce surface cooling while allowing some steam to escape. This may be useful for very thick steaks or when the kitchen is cool.

Tight Foil Wrapping

Tightly wrapping steak traps steam and can soften the crust. It may also increase carryover cooking.

When to Skip Foil

Thin steaks, reverse-seared steaks, and steaks with a carefully developed crust often do not need foil. Resting them uncovered can help preserve the exterior texture.

If you cooked with a blend from our store-bought steak seasoning collection, an uncovered rest also helps keep the seasoned crust from sitting in trapped steam. Follow the blend’s directions when deciding whether to add any more after cooking.

Where Should Steak Rest?

Rest steak on a clean plate, wire rack, or cutting board.

Cutting Board

A large cutting board provides room for resting and carving. A board with a juice groove can help contain moisture released during slicing.

Wire Rack

A wire rack allows air to circulate under the steak and helps prevent the bottom crust from softening in pooled liquid.

Warm Plate

A warm plate can slow surface cooling. Do not use a plate that is hot enough to continue cooking the steak aggressively.

Avoid Cold Surfaces

A very cold plate or metal tray can draw heat out of a thin steak quickly.

How to Rest Multiple Steaks at the Same Time

When cooking several steaks, they may not all finish at once. Thickness, placement, marbling, and hot spots can create different cooking times.

Use the following process:

1. Check every steak individually.
2. Remove each steak when it reaches its planned pull temperature, with at least 145°F measured on the heat to follow USDA guidance.
3. Place the steaks on a large board or rack with space between them.
4. Loosely tent thicker steaks if needed.
5. Track which steak corresponds to each requested doneness.
6. Serve the thinnest steaks first because they cool more quickly.

Do not leave a steak on the grill simply because another steak is not ready. Each one should be removed according to its own internal temperature.

How to Rest Steak Without Letting It Get Cold

Warm the Serving Plates

Warm plates help keep sliced steak comfortable at the table without continuing to cook it aggressively.

Keep the Rest Appropriate for the Steak

A thin skirt steak does not need a 15-minute rest. Match the resting time to the thickness.

Do Not Slice Too Early

Whole steak retains heat better than sliced steak. Leave it intact during the rest.

Use a Loose Foil Tent When Necessary

For very thick cuts, a loose foil tent can help retain warmth. Avoid sealing the steak tightly.

Coordinate Side Dishes

Have side dishes, sauces, knives, and serving plates ready before the steak leaves the grill.

Set out any finishing salt or your chosen steak seasoning blend before serving. Taste first and add only a light amount if needed; another full coating can make an already seasoned steak too salty.

When Should You Slice Steak After Resting?

Slice steak after the resting period is complete and the internal temperature has stabilized near the desired final range.

Check Temperature Before Slicing

Use a thermometer to confirm that carryover cooking has slowed and the steak has not exceeded the target.

Use a Sharp Knife

A sharp steak knife or chef’s knife preserves the crust and cuts through the meat cleanly.

Slice Across the Grain

This is particularly important for:

• Flank steak
• Skirt steak
• Tri-tip
• Flat iron steak
• Hanger steak
• Sirloin flap

Slice Only What You Plan to Serve

Once steak is sliced, it loses heat more quickly. Leave unused portions intact when possible.

Common Steak Resting Mistakes

Not Resting the Steak at All

Slicing immediately can release more moisture and interrupt carryover cooking before the center reaches its final temperature.

Resting Too Long

A thin steak can become cold if it rests as long as a thick tomahawk. Match the time to the cut and thickness.

Ignoring Carryover or Relying on It to Reach the Safety Minimum

The center may continue warming during the rest, especially after high-heat cooking. Account for that rise when choosing your cooking method, but reach at least 145°F before removal to follow USDA guidance. A cooler final cooking stage can help limit overshoot.

Tightly Wrapping Steak in Foil

Tight wrapping traps steam and softens the crust.

Resting on a Cold Surface

A cold metal tray or plate can pull heat from a thin steak quickly.

Stacking Steaks

Stacked steaks trap steam and continue heating one another. Rest them in a single layer with space between them.

Slicing Before the Rest Is Complete

Cutting early increases heat loss and can release more liquid onto the board.

Ignoring Steak Thickness

A single resting rule does not work for every steak. Thickness should guide the rest.

Using Time Without Checking Temperature

Resting time is only an estimate. Temperature provides a clearer indication of what is happening in the center.

Frequently Asked Questions About Resting Steak

How Long Should Steak Rest After Grilling?

Most individual steaks should rest for 5 to 10 minutes. Thin steaks may need only 3 to 5 minutes, while thick steaks can require 10 to 20 minutes.

Can Steak Rest Too Long?

Yes. Steak can cool excessively if it rests too long, especially when it is thin or placed on a cold surface.

Does Steak Continue Cooking While Resting?

Yes. Heat stored in the outer layers continues moving toward the center, causing the internal temperature to rise.

How Many Degrees Does Steak Rise While Resting?

Carryover is variable. The center may rise only a few degrees after a gentle cook, while a thick steak finished over intense heat can rise considerably more. Track it with a thermometer instead of relying on one fixed number.

Should Steak Be Covered While Resting?

A loose foil tent is optional. Avoid wrapping the steak tightly because trapped steam can soften the crust.

Should Steak Rest on a Plate or Cutting Board?

Either can work. A cutting board provides room for carving, while a wire rack can help preserve the bottom crust.

How Long Should a One-Inch Steak Rest?

A 1-inch steak usually needs approximately 5 to 7 minutes.

How Long Should a Two-Inch Steak Rest?

A 2-inch steak typically needs approximately 10 to 15 minutes.

How Long Should Ribeye Rest?

Rest ribeye for 5 to 10 minutes when it is 1 to 1½ inches thick. Very thick bone-in ribeye may need 10 to 20 minutes.

How Long Should Filet Mignon Rest?

Most filet mignon should rest for 5 to 8 minutes. Thick filets may need closer to 10 minutes.

How Long Should Porterhouse Rest?

Rest porterhouse for approximately 10 to 15 minutes, depending on thickness.

How Long Should Flank Steak Rest?

Flank steak should usually rest for approximately 5 minutes before slicing thinly across the grain.

How Long Should Skirt Steak Rest?

Skirt steak generally needs only 3 to 5 minutes because it is thin and cools quickly.

How Long Should Tri-Tip Rest?

Tri-tip should generally rest for 15 to 20 minutes. Larger tri-tips may need closer to 25 minutes.

How Long Should Tomahawk Steak Rest?

Tomahawk steak may need 10 to 20 minutes, depending on thickness and cooking method.

Does Reverse-Seared Steak Need to Rest?

Yes, but it may need less time than a steak cooked entirely over direct heat because its internal temperature is often more even.

Should You Rest Steak Before or After Searing?

In a reverse-sear process, the steak may rest briefly between the low-temperature stage and final sear. It should also receive a short final rest before slicing.

Can You Rest Steak in the Oven?

You can hold steak briefly in a very low oven, but the heat may continue cooking it. A room-temperature board or warm plate usually provides better control.

Why Is My Steak Cold After Resting?

The steak may have been too thin, rested too long, placed on a cold surface, or sliced before serving.

Why Is My Steak Overcooked After Resting?

It was likely removed too close to the final target temperature. Carryover cooking pushed it into the next doneness range.

Should You Cut Steak Before Resting?

No. Leave steak whole during the rest so it retains heat and loses less moisture.

Is Resting Steak Necessary?

A brief rest is useful for most steaks because it allows carryover cooking to finish and gives the internal temperature time to become more even.

Can You Add Steak Seasoning After Resting?

Yes, if the steak needs it. Taste a slice first, then add a light finishing sprinkle rather than another full layer of salty rub. Browse our Top 15 Store-Bought Steak Seasonings and check the chosen product’s directions; some blends work better cooked onto the crust than sprinkled on at the table.

Should You Season Steak Before Cooking or After Resting?

Apply the main seasoning before cooking to flavor the crust. After resting, use a small finishing adjustment only if needed. When choosing from our steak seasoning collection, account for the blend’s salt content, especially if the steak was already dry brined.

Does Resting Make Medium-Rare Steak Meet USDA Guidance?

No. A medium-rare center at 130–135°F is below the USDA recommendation. Reach at least 145°F before removing beef steak from the heat, then rest at least 3 minutes. A longer rest does not replace that cooking temperature.

Conclusion: Rest Steak According to Thickness, Cut, and Carryover Cooking

Resting steak is a small step that can make a noticeable difference in final doneness, moisture retention, and serving quality. The right resting time gives carryover cooking time to finish while allowing the internal temperature to become more even before the steak is sliced.

Most individual steaks need approximately 5 to 10 minutes of rest. Thin cuts such as skirt steak may need only 3 to 5 minutes, while thick ribeyes, porterhouses, tomahawk steaks, tri-tip, and whole beef tenderloin may need 10 to 25 minutes depending on their size and cooking method.

Thickness matters more than following one universal rule. A 1-inch steak cools quickly and stores less heat than a 2-inch steak. Very thick cuts can experience more carryover after leaving the grill, so use a thermometer and a controlled final cooking stage rather than assuming a fixed temperature rise.

Cooking method also changes the rest. Steak cooked entirely over intense direct heat often experiences more carryover cooking because the exterior is much hotter than the center. Reverse-seared steak usually cooks more evenly and may need a shorter final rest, although the high-heat sear can still raise the internal temperature.

Account for carryover when planning the cook, while following the temperature reference near the beginning: at least 145°F measured before removal, then at least a 3-minute rest. Use a reliable meat thermometer to track the center rather than relying on a timer or expecting the resting period to correct undercooking.

Rest steak uncovered or under a loose foil tent. Avoid wrapping it tightly, which traps steam and softens the crust. Leave the steak whole until the rest is complete, then slice with a sharp knife. For flank, skirt, flat iron, hanger steak, and tri-tip, cut across the grain to shorten the muscle fibers and improve tenderness.

The goal is not to make steak sit for an arbitrary number of minutes. It is to coordinate pull temperature, thickness, cooking method, carryover heat, and serving time. When those factors work together, the steak is more likely to reach the intended doneness without becoming cold or overcooked.

Plan your next cook with our Top 15 Store-Bought Steak Seasonings collection, match the seasoning to your cooking method, and have your thermometer and carving tools ready. Season thoughtfully, rest according to thickness, and slice just before the steak reaches the table.

Recommended Products for Cooking Better Steaks

The right equipment makes it easier to cook steak consistently. Before your next cook, explore our collections of:

• Steak Seasonings
• Top 15 Store-Bought Steak Seasonings
• Beef Rubs
• Meat Thermometers
• Pellet Grills
• Charcoal Grills
• Offset Smokers
• Grill Grates
• BBQ Tools
• BBQ Gloves
• Steak Knives
• Cutting Boards
• Cast Iron Cookware
• BBQ Fuel

Continue Learning About Cooking Steak

Now that you know how long to rest steak after grilling, continue building your steak-cooking skills with these in-depth guides from DDR BBQ Supply:

• Steak Temperature Chart
• Internal Steak Temperatures Explained
• Steak Doneness Explained
• Steak Cooking Times by Thickness
• Reverse Sear Steak
• Best Cuts of Steak for Grilling
• Common Steak Cooking Mistakes
• Steak Temperature by Cut

Use the related guides to coordinate cooking temperature, thickness, and serving time. Keep the steak whole during the rest, monitor carryover, and carve when you are ready to serve.

Visit Our Retail Store or Shop Online

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Whether you are searching for a specific product or simply looking for ideas for your next cook, we are committed to helping you cook with confidence and enjoy every minute around the grill.

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