Tent it loosely with foil.

Let it sit on the counter, loosely tented with foil, for about 5–10 minutes per inch of thickness. Don’t slice into it immediately. Don’t wrap it tight. The goal is to let the juices redistribute without steaming the crust into sadness.

Why? When meat comes off the grill, the juices are pushed toward the center. Cutting too early lets them run all over the board. Resting gives them time to settle back into the fibers. Tenting loosely keeps it warm without trapping steam—tight foil turns a good sear into soggy leather. A wire rack under the meat helps air circulate, but a cutting board is fine if you don’t pile it high.

You’ll hear people argue over resting time, but that range covers most proteins. Steaks? 5–7 minutes. Chicken thighs? 8–10. A big roast? 15–20. Go by touch: when it’s no longer screaming hot to the hand, it’s ready.

Wrapping in foil tightly is the biggest mistake. It’s not a baked potato. It’s a piece of meat you just put good char on. Don’t undo that.

Your patience will be rewarded with juice on the plate, not the cutting board.