How to Cut Steak Against the Grain – Learn the best way to cut steak against the grain to get tender, juicy results every time!
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When you’re cutting steak, you want to cut against the grain. But what does that mean?
The grain of a piece of meat is the direction that the muscle fibers are oriented. When you cut with the grain, you’re essentially just chopping the meat into smaller pieces along those muscle fibers, which can make it tougher to chew.
Cutting against the grain means cutting perpendicular to those muscle fibers, resulting in shorter fibers that are easier to chew. In addition, cutting against the grain helps preserve those juices that make steak so flavorful.
What is the grain?
The grain of a piece of meat is the direction in which the muscle fibers are aligned. When you cut steak against the grain, you’re cutting perpendicular to the muscle fibers, which makes the steak more tender. If you cut with the grain, you’re cutting along the muscle fibers, which makes the steak tougher.
Why cut against the grain?
Cutting steak against the grain results in a more tender piece of meat. When steak is cut with the grain, the fibers are not broken and the meat can end up being chewy.
When you are cutting steak against the grain, you will need to pay attention to the direction of the muscle fibers. You will want to cut perpendicular to the direction of the fibers.
It is important to note that different cuts of beef will have different grain patterns. For example, a tenderloin will have a different grain than a ribeye. Make sure to follow the specific instructions for your cut of meat.
In general, it is best to use a sharp knife when cutting against the grain. A sharp knife will allow you to get a clean cut and will make it easier to follow the direction of the muscle fibers.
How to cut against the grain
There are a couple of things to keep in mind when you’re cutting steak against the grain. First, you need to make sure that your steak is cooked to the right temperature. If it’s too rare, the meat will be tough and chewy. If it’s too well done, the meat will be dry and crumbly. Second, you need to make sure that you’re cutting against the grain of the meat. Otherwise, you’ll end up with pieces that are tough and chewy.
Here’s how to cut steak against the grain:
1. Start by slicing your steak into thin strips. The thinner the better, as this will make it easier to cut against the grain.
2. Next, take each strip of steak and cut it into smaller pieces that are about 1-inch long.
3. Finally, cut each of those pieces against the grain. You’ll know you’re doing it right if the fibers of the meat start to separate easily.
Once you’ve cut your steak against the grain, it’s ready to be served! Enjoy!
We hope this guide was helpful in explaining how to cut steak against the grain. As a general rule, you should always cut steak against the grain if you want it to be more tender. If you’re not sure which direction the grain is running, look for the long lines of muscle fibre and cut perpendicular to them. With a little practice, you’ll be a pro in no time!