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Cooked steak, especially the less tender cuts of meat, should always be allowed to rest, loosely covered, before being sliced. This standing time allows the juices to redistribute throughout the meat so it remains juicy. This standing time can range from 4 to 5 min. for thin steaks, to 8 to 10 min. for thicker steaks. For best results, slice cooked steaks across the grain before serving. Place the unsliced meat on a cutting board and look for the direction of the grain. (The meat will have small lines running in one direction.) You may need to slice the meat in 2 different directions to determine the direction of the grain. Use a sharp slicing knife to cut the meat across the fibers into thin slices. If you have an electric knife, you can use that to quickly slice the meat.
For the juiciest, most flavorful grilled meat, always use long-handled grill tongs or a metal spatula to turn or move meat pieces on the grill. Piercing the meat with a fork causes the juices to escape, resulting in less flavorful meat.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.