SLICING YOUR STEAK THE RIGHT WAY

 

 

It might seem like a simple task, but there’s a lot that goes into making the perfect steak-eating experience! After you pick out the best steak for your budget (we’ve got some great suggestions, by the way), the next step is cooking it to just the right level of doneness—medium rare is definitely our favorite! Once it’s cooked and has rested for about 10 to 15 minutes, you might think you’re all set, but there’s one last crucial step: slicing that steak.

 

The way you slice your steak can really make a difference in how tender and delicious it is. You’ve probably heard that meat should be cut “against the grain.” If you haven’t, don’t worry! It’s an essential tip that can make your steak experience even better. Cutting against the grain makes it much more enjoyable to eat.

 

Remember, steak is muscle, and it can be tough because it comes from a large animal that needs to move around. But don’t worry—you can make tougher cuts like rump or flank much more tender by slicing them thinly against the grain. This means cutting in the opposite direction of the muscle fibers, which is especially important for those cuts that come from the more active parts of the steer. 

 

So, what exactly do we mean by “the grain”? It refers to the way the muscle fibers are aligned. A cow’s muscles are made up of long strands of fibers—about the width of a human hair—bundled together.

 

You’ll find that the grain is more visible in tougher cuts like flank, hanger, and rump steak, compared to lean cuts like fillet. Tender cuts like fillet or ribeye have fewer muscle fibers because they come from less active areas.

 

Now, why is it so crucial to cut against the grain? When you look closely at your steak, you’ll see lines running parallel to each other—that’s the grain! It might be fine and hard to spot in tender cuts like beef tenderloin or New York striploin, but it's much easier to see in tougher steaks like skirt or flank.

 

If you don’t cut across the muscle fibers, you’ll end up with long strands that can be tough to chew. But when you cut against the grain, you’re making smaller pieces of those muscle fibers that are easier to bite into, making each mouthful more enjoyable and tender. With this simple tip, you can turn a good steak into an amazing one!

 

Enjoy your delicious meal!