Originally Posted by
quiltingcandy
Count me in too! I will let is sit about 10 minutes because it is easier to cut then, but anything longer just makes it too cold for us. The other thing I found is it makes the beef overdone to my taste. I like mine rare and it seems to take it beyond medium rare to medium - Yuck!
I was always told to rest it 10 minutes to seal in the juices. 1/2 hour would be way too long and cold. 10 minutes is how long it takes me to make the gravy. Win, win.