How long should I let my steak rest after cooking to achieve the optimal flavor and tenderness? Considering the intricacies of meat science, the resting period is crucial. When I sear a lovely cut of beef, the juices within become energetically displaced. Should I allow these succulent liquids to redistribute, or is it merely a culinary myth that requires reflection? If I cut into the steak immediately, will I really sacrifice juiciness? What would be the ideal timeframe for this respite? Should I wait a matter of minutes, or could an extended duration potentially elevate the dining experience? When contemplating smaller cuts such as filet mignon, is the resting time the same as for a larger ribeye? Is there a one-size-fits-all answer to this lingering question, or do I need to adjust based on the weight and thickness of my steak? Is it truly an art form that combines patience with experience?