Resting allows juices to redistribute evenly, resulting in a juicier beef.
The internal temperature of meat rises a few degrees as it rests after cooking.
Place a meat thermometer in the thickest part of the beef.
Medium-rare: 135 to 140 F (57C to 60C)
Medium: 150 to 160 F (66C to 71C)
Well-done: 170 F (77 C)
Most tender cuts that are less expensive: sirloin tip, inside and outside round, eye of round steaks and roasts. Marinate and cook slowly in liquid or slice thinly and cook fast.
To freeze sale cuts: buy the thickest piece of meat and thinly slice the raw meat into strips. Place in freezer bags. Cover with teriyaki or stir-fry sauce, apple or tomato juice, or oil, vinegar and herb salad dressing (not creamy). Seal and freeze. Later you can add the frozen strips to soup, stir-fried veggies, stews or pasta sauce to cook. Or heat frozen strips slowly and serve over rice or noodles or in wraps with vegetables.
