The general guideline for resting steak after cooking is to let it rest for about 5 to 7 minutes for thinner cuts and 10 to 20 minutes for thicker cuts. Another useful rule is to rest meat for 5 minutes per inch of thickness or about 10 minutes per pound. Resting allows the juices to redistribute throughout the meat, making it juicier and more flavorful when cut. To rest the steak properly:

• Remove it from heat and transfer to a warm plate or cutting board.
• Loosely tent with aluminum foil to keep warm.
• Let rest for the appropriate amount of time based on its thickness or weight.
• Then slice and serve.

For example, a standard steak around 1 inch thick should rest around 5 to 7 minutes. Larger roasts or thick cuts can rest closer to 15-20 minutes. The key is to allow the internal temperature to stabilize and juices to redistribute rather than immediately cutting into the meat right off the heat.