![]() ![]() Then, cut your steak into ½-inch-thick slices and serve it up on a platter. Now for the grand finale! Hold the bone with a towel or oven mitt and slice the meat away from it in one piece. This allows the juices to redistribute, ensuring a tender, juicy bite every time. Patience is key! After removing the meat from the grill, let it rest for at least 10 minutes. If it’s firm with little give, it’s well done. If it has a slight resistance and springs back, it’s medium-rare.
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