Once the food is removed from the pan to a plate, it will continue to cook from its residual heat. This is known as carryover cooking.
Tent the food with aluminum foil to keep it warm and let it rest for several minutes. The larger the item, the longer it should rest; 5 to 10 minutes is sufficient for a steak, chop, or duck breast, but a tenderloin should rest as long as 20 minutes.
Resting time is especially important for things like roasts that will be sliced because it allows them to retain their juices. If you slice a steak without letting it rest, you’ll see all of those delicious juices run out onto the carving board.
Seared to Perfection The Simple Art of Sealing in Flavor by Lucy Vaserfirer
