Many diners can't resist a good cut of steak, and sirloin is one of the most popular, flavorful, and economical cuts of them all. If you want to really preserve the tenderness and flavor of your sirloin steak, you should not only choose the best cooking method, but also know the best way to cut it once it's been cooked and rested.

Cutting against the grain, or perpendicular to the long muscle fibers in the steak, results in tenderness because these fibrous muscles are cut shorter, making them easier to chew. When cutting sirloin, slice from the sides where the muscle tissues look round, not like straight parallel lines, which is the "grain" we're talking about.

If you’re cutting a full-sized sirloin, cut the slices between ¾ to 1 inch in thickness, or if you want them bigger, you can cut twice that width, then cut each thicker one down the middle and butterfly it to make one portion. Steak can be almost inedible if it's cut with the grain, so make sure to cut against those thin white lines.