Rest Your Meat. All meats. All the time.
This way your meat will lose less juice; they will re-absorb their own juices. And the meat will be more flavorful. If you cut into it prior to letting it rest, the meat will “bleed out” and you’ll end up with a dry piece of chewy meat!
So, think 8 minutes per pound. Of course if you have a huge roast you may want to eat it before midnight, so 30 minutes or so, should be sufficient!
Tent the cut of meat with foil to keep it warm and finish whipping up the pan sauce, gravy or your side dishes while that steak reaches optimal deliciousness!