This doesn’t mean lay down on the couch and chill out for a while. Resting is the technique applied immediately after cooking red meats. When the meat (steak, chop, or roast) is cooked to your liking, set it in a warm place (atop your stove) for 2-3 minutes, before you cut it. Cutting the meat too early will cause it to bleed out and make the meat tough and dry. Rest your meat. But, how is resting meat thrifty, you might ask? Though resting doesn’t immediately save you your hard earned dollars as other cooking solutions do, it will dramatically improve your success as a cook. For example, your family will enjoy the meat that you prepare much more. The meat will be tastier and, therefore, they will appreciate it and most importantly they will eat it; they will clean their plates. Those who do not clean their plates have a good excuse if the food is crap! If, however, the food is of excellent quality, then the picky little buggers will be more likely to eat it all. Great tasting food won’t be wasted.