Caught myself trimming steaks the same way for years until a butcher at Costco pointed out I was working against the grain

He showed me how he cuts against the grain before cooking on a strip loin and it completely changed my tenderness. Anyone else get stuck in a prep routine that turned out to be wrong?

3 comments

3 Comments

carter.gavin27d ago

Cutting across the grain is the biggest game changer for tougher cuts like flank or skirt. Flip the knife 90 degrees and slice thin against those lines, makes a world of difference.

harper69319d ago

Wait, don't you mean rotate the knife 90 degrees TO the grain not along it?

reese_nelson27d ago

Going against the grain on purpose works fine too. Flank steak cut with the grain into strips gives you a chewier bite that some people actually prefer in stir fries. Skirt steak sliced the long way holds up better on tacos if you're going for texture contrast with the tortilla. Against the grain is a good rule but breaking it now and then is not a tragedy.