The Secret is to slice your steak against the grain. Maybe you have heard this before, but the Big Q is what does it mean?
It all has to do with the direction of the meat’s muscle fibers. If you look closely at your steak or, any piece of meat, for that matter, you will notice lines that run parallel to each other. That is the grain.
It’s finer and harder to find in tender cuts like beef tenderloin or New York strip-loin, but larger and easier to identify in tougher steaks like skirts or flanks.
When looking for the grain, you may get distracted by the grill marks on a cooked steak. So, do not make the mistake of slicing with or against the marks,as they don’t necessarily correspond with the grain. Forgo the grill marks, a steak that’s seared all over actually tastes better, and it’s certainly less distracting to slice.
Once you have ID’d the grain, slice against it, making perpendicular slices that form a “T” with the grain. This cuts through the muscle fibers, shortening them to the length of the slice. The shorter fibers are much easier to chew, resulting in a perfectly tender steak. If you sliced parallel to the grain, each piece of meat would contain long, fibrous strands that are harder for your teeth to get through.
You can make sure you are always slicing the right way by aligning the steak on your cutting board so the muscle fibers run left to right. Then, make up-and-down slices with a sharp knife. That is easy, Yes?
Eat healthy, Be healthy, Live lively