How to Slice Steak like a Boss
There’s nothing quite like biting into a perfectly cooked, juicy piece of steak. Whether it’s been marinated in our favorite secret ingredient (hint: It rhymes with hey-yo!) or seasoned with nothing but a good crack of black pepper and generous dusting of salt, a good steak is hard to beat. So don’t screw it up by mistreating it.
There are two crucial steps for slicing your steak properly:
① Let the steak rest when it comes off the heat.
② Then slice against the grain.
Letting the steak rest after cooking is crucial for keeping it juicy. That’s because as the temperature cools, the muscle fibers contract and hold onto the juices better. It’s worth the wait.
Slicing against the grain—or the direction the muscle fibers line up—is just as important. Cutting with the grain results in longer muscle fibers, which are difficult to chew. Cutting against the muscle fibers chops these chewy bits up, leaving you with a much more tender piece of meat.
Watch the video above to see how it’s done, then try it yourself. Trust us, you’ll never go with the grain again.
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