Before cooking – this allows the meat to “bloom”. It also helps ensure the meat is at room temperature and is an even temperature throughout for optimal cooking. Cooking straight from the fridge means the middle may be slightly colder in temperature and the meat may cook unevenly.
After Cooking – cover your meat with aluminum foil / a lid to keep warm. The inside of the cut will continue to cook slightly once it has been removed from heat. Resting the meat after cooking allows the muscle fibres to relax and reabsorb its juices enhancing tenderness.