Lay it to Rest!
One major mistake that many home cooks make is to cut into the steak, roast beef or pork tenderloin as soon as it comes off the grill, out of the pan or out of the oven. This is one of the main reasons that the final product has less flavour and basically, has juices running all over the plate.
Cooks in the know always let the meat rest for at least 5 or 6 minutes before cutting into it. Doing so will allow the juices time to redistribute back throughout the meat and basically, stay there. This way the flavour will end up in your belly and not all over your plate! If you ever order a steak at a restaurant and the second you cut into it the juices fall out all over your plate, send it back. It wasn't done right.
For larger meats, like a big roast of beef, you may let it rest for up to 15 or 20 minutes, depending on its size. The results will well be worth it. Simply “tent it” with some tin foil to help retain its heat and then continue preparing the rest of your meal.
