What My Culinary Student Son Taught Me About Resting Steak (and Why It Matters)

As a food lover and someone who works with spices every day, I thought I knew a thing or two about cooking a good steak. But recently, thanks to my son—who’s just started his first year of culinary school—I’ve realized there are some foundational techniques that even seasoned home cooks can overlook.

One of the biggest revelations? Letting your steak rest before and after cooking.

It might sound simple, even unnecessary, but this small step is something top chefs swear by—and now I do too. Here’s why it matters, what I’ve learned through conversations with my son and industry experts, and how you can use our Triple Smoke Prime Rub to seriously level up your next steak night.

Resting Before Cooking: The First (Often Missed) Step

Let’s start with resting before the steak even hits the heat.

Most of us pull a steak straight from the fridge, season it, and throw it on the grill or into a hot pan. My son explained that this is one of the most common mistakes people make. When a cold steak hits high heat, the outer layers cook much faster than the inside, which remains cold. This creates an uneven cook and can lead to a tough or overdone exterior and a raw center.

What to do instead?

Let your steak rest at room temperature for about 30 to 60 minutes, depending on thickness. This allows the meat to warm up slightly, which helps it cook more evenly and hold onto its juices.

Gordon Ramsay, one of the most recognizable chefs on the planet, recommends this same approach. In fact, many culinary schools treat it as a must-follow rule. As my son put it, “You wouldn’t bake a cake from frozen batter—so why cook a steak straight from the fridge?”

Season Like a Pro: Enter Prime Rub

Once your steak has had a chance to rest before cooking, it’s time to season—and this is where we shine.

Our Triple Smoke Prime Rub was designed specifically for meat lovers looking for that extra layer of depth and flavour. Crafted with real wood-smoked garlic, onion, and bold spices, Prime Rub enhances your steak without overpowering the natural taste of the meat. It forms a beautiful, caramelized crust when seared, adding texture and a subtle smokiness that lingers in all the right ways.

Triple Smoke Prime Rub - Smoked Steak Seasoning

Pro tip from the kitchen:

Apply the rub generously on both sides while the steak is resting at room temperature. Letting it sit with the rub allows the flavors to penetrate the surface for an even more intense result.

Cooking Time: Don’t Skip the Sear

This article isn’t about how to cook steak—but it’s worth a quick mention that once your pan or grill is hot, sear your steak properly. You want that crusty, golden brown exterior that locks in flavour. Sear each side, then cook to your preferred doneness.

Don’t forget to use a meat thermometer if you’re unsure—culinary school trick #247 I picked up from my son.

Resting After Cooking: The Key to Juicy Perfection

So your steak looks and smells incredible. Time to dig in, right?

Not so fast.

This is where the second rest comes in. Just like pre-cooking rest helps with even cooking, post-cooking rest is critical for moisture retention.

Here’s what’s happening: when your steak is cooking, the juices are driven toward the center due to the heat. If you cut into it immediately, those juices escape, and you’re left with a dry piece of meat and a pool of flavor on your cutting board.

Instead, let your steak rest for about 5–10 minutes (longer for thicker cuts). Loosely tent it with foil and give the fibers time to relax and reabsorb the juices. You’ll notice a huge difference in texture and flavour.

Even Steak School—a go-to resource for beef education—emphasizes this step, citing better texture, flavour, and mouthfeel.

Culinary School Wisdom Meets Backyard BBQ

Watching my son dive into culinary school has reminded me that cooking is a craft built on fundamentals. Fancy sauces and advanced plating might get attention, but the basics—like letting meat rest and using quality seasoning—are what make the difference between just good and next level.

He even told me one of his instructors considers resting meat “as important as the cooking itself.” I believe it now.

When I tried resting my steak before and after cooking, using our Prime Rub, the results were undeniable. The crust was flavourful, the inside juicy, and every bite had that perfectly balanced smokey-savoriness we’re known for.

Final Thoughts: Trust the Process (and the Rub)

If you’re used to rushing from fridge to pan to plate, try slowing down. Give your steak time to rest before it cooks and after it finishes. The flavour payoff is worth the patience.

And don’t forget—a good steak deserves a great rub. Our Triple Smoke Prime Rub isn’t just seasoning; it’s a flavour experience. Whether you’re grilling on the patio, searing in a cast iron skillet, or cooking over a campfire, this rub brings out the best in your meat.

Taste the difference. Feel the difference. Respect the rest.

Perfect Steak Checklist

• Let steak rest at room temperature for 30–60 minutes

• Season generously with Triple Smoke Prime Rub

• Sear on high heat to create a flavorful crust

• Cook to desired doneness using a meat thermometer

• Rest after cooking for 5–10 minutes

• Slice, serve, and enjoy!