If you've ever removed meat from its heat source and immediately sliced it, you're doing it wrong. Although it can be hard to stare at that perfectly cooked steak and not dive right in, the process of letting meat "rest" is essential for creating the best flavor profile possible.

The protein fibers of the meat firm up during cooking, become loose, and then coagulate. From there the meat firms up and releases moisture, so if you slice the meat as soon as it’s off the heat, you’ll lose a lot of moisture and flavor.

Meat should rest for half of its total cooking time, but you should also avoid cooking meat right out of the fridge. Meat that has reached room temperature makes for a juicier cut, but if you cook cold meat, the outer layer will likely overcook.