Originally Posted by bknox
Sometimes when we have thick steaks I will not only poke holes in it but stuff the holes with peices of garlic. I do this with whole chicken as well.
Remember to always allow meat to rest after cooking and before cutting so the juices can redistribute. Cutting before resting may allow all the succulence to run out onto your cutting board.
Same here, bknox. I do the same with a roast as well, poke holes and insert garlic cloves. Sun-dried tomatoes are good too. Deee-lish! A tenderizer might help or slicing the meat against the grain.