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The #1 Mistake You Make While Grilling Steak

Doing this one thing will absolutely ruin it.

It's not like steak is that cheap. While there are some cuts that are budget-friendly and great for different recipes and marinades, other cuts can get quite pricey. Which is why you probably don't want to ruin that expensive cut you just bought by making this one mistake while grilling steak. The trick is to make sure you are tenting your steak.

According to Cooks Country, once your steak reaches the proper temperature and doneness that you desire (i.e. 135 degrees for medium-rare, 145 degrees for medium), transfer it to a plate and "tent" it. To tent it, you loosely place a piece of aluminum foil over the place and let the steak sit. Leave if or at least five minutes.

Why does this process matter? It has to do with the moisture of the steak. When the steak cooks, the juices will actually come to the surface of the steak. If you slice it right away, the juices will actually tumble out. Without the liquid, your steak will become really dry—which would waste that expensive cut.

By letting the steak sit for five minutes, you're allowing it time to redistribute those juices. That way when you go to cut it open, every single slice of that cut of meat will be juicy.

The same rule even applies to other types of meat as well. A roast is a great example of this. Give it at least 10 minutes before serving so the juices redistribute.

And it's not just for grilling! This rule is applicable for any of the ways you cook your steak, as well as other cuts of meat.

So do yourself a favor and rip off a piece of aluminum foil next time you grill. We know it's tempting to want to slice open that juicy steak as soon as it comes off the grill, but trust us on this one. Your patience will certainly pay off.

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Kiersten Hickman
Kiersten Hickman is a senior editor at Eat This, Not That!, specializing in recipe development, food, and diet coverage. Read more
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