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Figured out why my steaks were always tough
Spent 2 years blaming my pan or the cut. Turns out I was slicing them wrong right off the heat. Cut against the grain instead of with it and got a tender bite every time since. Has anyone else had that lightbulb moment over something dumb they missed?
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johnson.paul26d ago
Nine times out of ten the grain runs a different way mid-cook though.
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the_holly26d ago
So wait, @johnson.paul, are you saying the grain literally shifts direction on you during cooking? Like you trim it one way raw and then by the time it's rested it's running a different way? Because I've had tough strips before and just assumed I was a bad cook, but now I'm wondering if I was just fighting the meat's structure the whole time. What cut does that happen on most for you?
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