Frequently Asked Questions
Always cut your steak against the grain for optional texture and tenderness.
It's best to thaw a cut of beef in the refrigerator, or in the sink in COLD water. Remember to allow steaks to come to room temperature before cooking.
You should let a steak sit for 5 minutes after cooking before slicing it. If it's a thinker cut, allow 10 minutes before slicing. (Rule of thumb is 5 min per inch of thickness.)