The temptation to immediately cut into freshly grilled meat is hard to resist, but if you’re serious about preserving its flavor you will let your meat rest for a while.

Cutting into your meat without letting it rest first will force all those flavorful interior juices onto your cutting board, wasting all the effort you put into grilling your meat.

This is because the meat's juices condense under high heat, flooding into the center. The fat and flavor will only evenly redistribute throughout the meat when it's cool.

Meat also continues to cook once removed from its heat source, so resting your meat allows it to complete the cooking process. Transfer your meat to a cutting board to rest.

Thinner cuts of meat can rest for about 10 minutes, while thicker cuts should be left alone for up to 20 minutes. Actual times can also vary depending on the recipe.