{"id":67,"date":"2026-08-25T13:48:22","date_gmt":"2026-08-25T13:48:22","guid":{"rendered":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/2026\/08\/25\/resting-a-thick-steak\/"},"modified":"2026-08-25T13:49:04","modified_gmt":"2026-08-25T13:49:04","slug":"resting-a-thick-steak","status":"publish","type":"post","link":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/2026\/08\/25\/resting-a-thick-steak\/","title":{"rendered":"Resting a thick steak"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Pull it early, leave it alone, and let the heat finish the job off the pan. The thicker the cut, the longer it waits.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Why it keeps cooking<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A thick steak carries a lot of stored heat. Once it comes off the pan the outside is far hotter than the middle, and that heat keeps travelling inward for several minutes. On an inch-and-a-half ribeye that carry-over is worth five to eight degrees \u2014 enough to take a perfect medium rare straight past it if you left it on too long.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How long to leave it<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Half inch: three minutes, loosely covered.<\/li><li>One inch: six minutes.<\/li><li>Inch and a half: eight to ten minutes.<\/li><li>A whole roasting joint: twenty minutes, and it will still be hot.<\/li><\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Rest it on a warm plate, not a cold one, and do not wrap it tightly in foil \u2014 the trapped steam softens the crust you just spent ten minutes building.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pull it early, leave it alone, and let the heat finish the job off the pan. The thicker the cut, the longer it waits.\u2026<\/p>\n","protected":false},"author":1,"featured_media":68,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22],"tags":[23,24,25],"class_list":["post-67","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking-guides","tag-beef","tag-steak","tag-technique"],"_links":{"self":[{"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/posts\/67","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/comments?post=67"}],"version-history":[{"count":1,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/posts\/67\/revisions"}],"predecessor-version":[{"id":141,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/posts\/67\/revisions\/141"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/media\/68"}],"wp:attachment":[{"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/media?parent=67"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/categories?post=67"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/scintillawpthemes.com\/demo\/swp-butcher-shop-pro\/wp-json\/wp\/v2\/tags?post=67"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}