Carryover cooking and the resting curve
Carryover cooking occurs after meat is pulled from heat because residual thermal energy continues driving chemical reactions in the interior. A steak pulled at 52 degC (medium-rare target) will rise 3-5 degC to 55-57 degC while resting. This rise is larger in thicker cuts that have a steeper temperature gradient from hot outside to cool center.
Resting time depends on meat thickness. A thin steak (2 cm) stops rising after 3-5 minutes, while a thick roast (10 cm) can continue climbing for 15-20 minutes. This is why recipes specify pulling meat 5 degC below target: the carryover brings it precisely to the desired final temperature.
Juice reabsorption and the cellular resting response
During cooking, heat denatures muscle proteins (actin and myosin), which tighten and contract, squeezing out moisture. Resting allows these proteins to partially relax and reabsorb surrounding juices, making the meat taste juicier and more tender. Without rest, the juices run onto the cutting board as soon as you slice.
The reabsorption happens because heat-denatured proteins don't return to their original shape, but they do relax their tight contracture state. A 10-minute rest dramatically improves juiciness in a thick steak. Continuing to cook after the internal temperature reaches target wastes this benefit: the longer the high temperature persists, the more complete the protein tightening and the more juice is permanently lost.