When it comes to serving the perfect steak, every detail counts. At Elements Brasserie, our team takes pride in every step, from selecting premium cuts to expertly grilling them and, most importantly, giving them time to rest before they reach your plate.

Why do we rest our steaks? Because this simple, often overlooked stage is the key to a juicier, more flavourful eating experience. Here’s why we never skip it, and why you’ll taste the difference.

What Is Resting and Why Does It Matter?

Resting steak means allowing it to sit briefly after cooking, without slicing, so the juices can redistribute evenly throughout the meat. When meat cooks, muscle fibres contract, forcing the juices toward the centre. If you cut it straight away, those juices spill out and the steak can taste dry.

By resting our steaks for just the right amount of time, we allow the fibres to relax and the juices to settle, creating a consistent, moist, and tender bite from edge to centre.

This step ensures your steak isn’t just hot, it’s perfectly cooked and full of flavour.

How Long Do We Rest Our Steaks?

At Elements Brasserie, resting time varies depending on the cut, thickness, and cooking temperature. A delicate eye fillet may rest for a few minutes, while a tomahawk benefits from a longer pause.

We rest steaks loosely under foil or in a warm holding environment to retain heat without disturbing the texture. This process balances the internal temperature and maximises flavour, so you don’t lose a drop of what makes your steak special.

Carryover Cooking & the Perfect Doneness

One of the secrets to our perfect medium rare steak is understanding carryover cooking. Even after leaving the grill, a steak’s internal temperature continues to rise. Resting allows us to account for this subtle increase, ensuring your steak lands on the table at exactly the doneness you ordered, whether that’s rare, medium, or well done.

What It Means for You

You might not see the resting process, but you’ll feel it with every bite. A rested steak is:

• More tender, thanks to relaxed fibres
• More flavourful, as juices stay inside
• More balanced, with even texture throughout
• More satisfying, from first cut to last bite

In short, it’s how a steak should be served at a serious steakhouse.

Taste the Difference at Elements Brasserie

When you dine with us, you’re not just ordering a steak, you’re trusting us with the details. Our chefs don’t rush. They season, sear, rest and plate with precision, so every steak that leaves the kitchen delivers the richness, juiciness, and depth you came for.

Join us at Elements Brasserie in Belmore and enjoy steak the way it’s meant to be, rested, juicy and full of flavour, pair it with a bold red from our curated wine list.

Book your table now and discover why resting a steak really does matter.