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Cutting the steak across the grain into thin slices is essential to a tender bite. To cut the steak across the grain as directed in recipe, find the direction the muscle fibers are aligned in the steak, then cut across the direction of the fibers (or grain).
Substitute A.1. Dry Rub Cracked Peppercorn for the garlic salt, sugar and black pepper.
* 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.