Steak should generally rest for about 5 to 7 minutes if it is a thinner cut, and for thicker cuts, 10 to 20 minutes is recommended. A good rule of thumb is to rest steak for 5 minutes per inch of thickness or for about half the time it took to cook. This resting period allows the juices in the meat to redistribute throughout the steak, resulting in a more flavorful and juicy eating experience. Resting also lets the muscle fibers relax after cooking, preventing the juices from immediately running out when the steak is cut. During resting, it's common to tent the steak loosely with foil to retain warmth without steaming it. These guidelines ensure the steak remains tender and moist when served.