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Like any red meats it should be allowed to set before serving, or the juices run too quickly. A thin steak (something abhorrent to me) need only set a few minutes as it cools quickly. A well cooked [I like medium rare] steak about 1 1/4" thick grilled hot should set about 5 minutes to reabsorb the juices into the grain of the meat, before serving it. If you're in doubt, you can poke it to see if it 'bleeds', but don't cut into it.
The larger the cut of beef the longer it needs to set, but most large cuts [roasts] are good after 10 - 15 minutes.

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Q: How much time should you let a steak sit out before puting it in the refigerator?
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