If you fry large cuts of meat, then after cooking they need to be allowed to rest for 10-20 minutes, depending on the size of the piece. During this time, the meat does not just rest, processes take place in it that will make it softer and juicier. As we cook meat, the protein in it heats up and hardens. Therefore, the meat juice accumulates in the centre of the steak. By allowing the meat to rest, you allow the juices to spread evenly. When calculating the rest time, the chefs choose the ratio: 100g to 1 minute. The only thing I'm not sure about is whether you have the patience not to cut and eat delicious meat right away