The Biggest Mistake You're Making When Cutting Steak - Tasting Table

"A home cooked, restaurant-quality steak is tender, juicy, and cooked exactly the way you want it. It shouldn't be difficult to cut a steak, assuming you're using a good steak knife and cutting your meat the correct way. However, one of the biggest mistakes people make when cutting steak may result in bites of meat that are chewy, tough, and gristly."

"The proper way to cut steak is against the grain. When you don't cut against the grain, you end up with tough pieces of meat that are difficult to chew. This is because cutting your meat against the grain breaks up the muscle fibers in the meat. Shortening these fibers ensures each bite of meat is moist, tender, and easier to chew. Cutting your steak against the grain will also help it maintain its delicate texture."

A home-cooked, restaurant-quality steak should be tender, juicy, and cooked to preference. Cutting steak against the grain shortens muscle fibers, producing moist, tender, and easier-to-chew pieces. Cutting alongside the grain leaves long fibers that create tough, chewy, and gristly bites. Letting the steak rest after cooking allows juices to settle so the meat remains flavorful and tender. Use a good steak knife and identify long muscle fibers running in one direction before slicing. Hold the knife at about a 45-degree angle and cut across the fibers. Repeat the technique for each bite. The method applies to all steak and beef cuts.

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