Techniques
Why should you rest meat before slicing it?
The short answer. Resting lets the juices that were pushed to the center by heat spread back through the meat, so they stay in the slice instead of running onto the board.
Rest steaks for about 5 minutes and larger roasts for 10 to 15 minutes. Tent loosely with foil if you like, but do not wrap tightly or the crust will soften.
The meat also continues to cook a little through carryover heat while it rests.
Where it shows up in our recipes
Question
Will it get cold?
A short rest barely cools a thick cut. Spooning pan juices or butter over the top brings the heat back.