How to Cut Steak the Right Way

Did you know that deciding how to cut steak is just every bit important every bit cooking it to the perfect internal temperature?

You might think a steak is a steak, just a lot of things get into creating the perfect eating feel. Afterward finding the best steak to buy (nosotros accept suggestions that fit any budget), you lot have to cook it to the perfect level of doneness—that's medium rare, if you're asking me. When it'southward finished cooking and has rested for x to xv minutes, all the critical thinking parts are done, right?

Not so much! Knowing how to cut steak is the important final footstep.

Here'southward the Cloak-and-dagger

You take to piece against the grain. You've likely heard this before, but what does it actually mean? It all has to exercise with the direction of the meat's muscle fibers. If you wait closely at your steak (or, whatever piece of meat, for that matter), you'll notice a bunch of lines that run parallel to each other. That'southward it: the grain. It's finer and harder to find in tender cuts similar beefiness tenderloin or New York striploin, but larger and easier to identify in tougher steaks (such equally skirt or flank).

When looking for the grain, you may get distracted past the grill marks on a cooked steak. Don't brand the fault of slicing with or against the marks; they don't necessarily stand for with the grain. If it gives you lot too much trouble, you can always become anti-grill marks like me: A steak that'due south seared all over actually tastes ameliorate, and information technology's certainly less distracting to slice.

Why Slicing Against the Grain Is Important

Once you've identified the grain, you'll want to slice against it, making perpendicular slices that form a "T" with the grain. This cuts through the muscle fibers, shortening them to the length of the piece. The shorter fibers are much easier to chew, resulting in a perfectly tender steak. If you lot sliced parallel to the grain, each piece of meat would contain long, fibrous strands that are harder for your teeth to get through. And who wants to plough a perfectly cooked steak into a chewy mess?

How practice yous brand sure yous're e'er slicing the correct way? Marshal the steak on the cut board and then the muscle fibers run left to correct. Then, brand upward-and-down slices with a sharp knife. Information technology'southward that easy!

Celebrate your new steak-cutting skills with our favorite grilled steak recipes.

Detect a Super Steak Recipe for Dinner

Steak with Chipotle-Lime Chimichurri

Steak gets a flavor kick from chimichurri. This piquant, all-purpose herb sauce is so versatile, it complements about whatever grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Beefiness Filets with Portobello Sauce

These tasty steaks seem special, simply they are fast enough for an everyday dinner. Nosotros savor the mushroom-topped filets with crusty French bread, a mixed salad and a calorie-free lemon dessert. —Christel Stein, Tampa, Florida

Flank Steak with Cilantro & Blue Cheese Butter

I dearest the combination of the sweet citrus marinade and the strong tang of the blueish cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan

Also check out how to brand the best steak marinade.

Grilled Onion & Brim Steak Tacos

I grew upwardly watching my grandmother and mother in the kitchen. My grandparents came from United mexican states, and these brim steak tacos marinated in beer and lime juice honour their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Beef and Blue Cheese Penne with Pesto

Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and it'south as healthy every bit it is hearty. Best of all, information technology takes simply thirty minutes to set this repast on the table. —Frances Pietsch, Flower Mound, Texas

Garlic Grilled Steaks

Take steak to new flavor heights by basting your option of cuts with an astonishing garlicky blend that requires only a few minutes to gear up. Information technology volition be a mouthwatering alter of gustation at your next outdoor gathering. —Taste of Home Test Kitchen

Learn how to repurpose concluding dark's dinner into one of these astonishing leftover steak recipes.

Flank Steak with Couscous

It takes just minutes to bake this nicely seasoned flank steak. Piece the meat on an angle across the grain for the most tender results. You lot can substitute a pound of sirloin steak for the flank steak if yous prefer. —Sense of taste of Home Test Kitchen, Milwaukee, Wisconsin

Summer Steak Kabobs

These steak kabobs not merely satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with craven and pork, but I adopt it with beef because it tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Stuffed Flank Steak

I like to make this on special occasions. The tender steak cuts easily into flavory spirals for serving, and extra stuffing cooks conveniently in a foil packet on top of the steak. —Diane Hixon, Niceville, Florida

Tenderloin with Horseradish Cream Cheese

My married man and I both honey the archetype combination of beefiness and horseradish. He asks me to brand this for dinner often, and I'k always happy to. Try serving with baked potatoes as a side.—Mary Lou Cook, Welches, Oregon

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I brand this recipe for just my married man and myself. It's a recipe my mother-in-constabulary has been using for more than 30 years. I particularly wait frontwards to preparing it as part of a special Valentine's Twenty-four hours menu. —Denise McNab, Warminster, Pennsylvania

Teriyaki Steak Skewers

When these flavorful skewered steaks are sizzling on the grill, the smell makes anybody around stop what they're doing and come encounter what'southward cooking. The tasty marinade is piece of cake to make, and these little steaks are quick to cook and fun to eat. —Jeri Dobrowski, Beach, North Dakota

Southwest Steak & Potatoes

Assuming seasonings requite meat and potatoes a Southwest twist. Feel free to adjust the heat factor by using more or less chili pulverisation. —Kenny Fisher, Lancaster, Ohio

Maple & Blue Cheese Steak

This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia

Grilled Steaks with Greek Enjoy

My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We similar it with pita breadstuff and hummus. —Mary Lou Cook, Welches, Oregon

Flank Steak with Cilantro Salsa Verde

Fifty-fifty though steak is always a winner in our house, to make information technology even more special I add jarred salsa verde and height with freshly chopped tomato and avocado. —Lily Julow, Lawrenceville, Georgia

Smoky Espresso Steak

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is one of my husband's favorites. Broiling is a good year-round method, merely we love making information technology on the grill, too. —Deborah Biggs, Omaha, Nebraska

Grilled Steaks with Marinated Tomatoes

The flavor of the tomatoes improves after they marinate overnight. I could eat them all by themselves! Our family likes these steaks best served with cheesy potatoes or glazed green beans.—Anna Davis, Half Way, Missouri

Balsamic-Seasoned Steak

This elementary recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a dandy team, and you can't become wrong with melty Swiss on top.

Tenderloin Steak Diane

Sometimes, I add more mushrooms to this recipe when my son's eating dinner—he loves them, and they are just fantastic with the steak. — Carolyn Turner, Reno, Nevada

Blue Cheese Apartment Iron Steak

This is one of my favorite flat fe steak recipes. If yous haven't already enjoyed the rich, creamy pairing of blue cheese with your favorite steak, stop reading and get cooking! I take it a step farther by folding in a little butter to make the dish even more drool-worthy. —Amanda Martin, Monson, Massachusetts

Chili-Rubbed Steak & Bread Salad

Nosotros love skirt steak in our firm. To make information technology a repast, I created a ranch-inspired breadstuff salad with the all-time season combinations - creamy, tangy, sweet and fresh. — Devon Delaney, Westport, Connecticut

Grilled Ribeyes with Herb Butter

I make this recipe for special occasions. The tantalizing fragrance of the herbs de Provence is unforgettable. The seasoning and herb butter goes well with filet mignon, T-bone and steak strips, as well. —John Baranski, Baldwin City, Kansas

Tenderloin Steaks with Carmine Sauce

This recipe stars a delectable sauce made with wine, plump cherries, and steak portioned just correct. —Jacob Kitzman, Seattle, Washington

Blue Cheese-Crusted Sirloin Steaks

My married woman adores this steak—and me when I gear up information technology for her. She thinks it's the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, North Dakota

Chipotle-Honey Grilled T-Bones

If you similar to kick things up on the grill, this is the steak for yous. My married man even makes this in a Dutch oven, and the meat merely sizzles. —Donna Goutermont, Sequim, Washington

Glazed Beef Tournedos

I found this wonderful, quick recipe in a book years ago. Information technology's been a favorite for special occasions ever since! I similar to serve it with twice-baked potatoes and a spinach salad. —Janet Singleton, Bellevue, Ohio

Peppered Filets with Horseradish Cream Sauce

This beef tenderloin recipe is a family favorite that's quick and e'er satisfying. The creamy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Steak au Poivre for 2

With the punch of peppercorns and a smooth, bulky sauce, this steak is delicious. You'll dear the hint of sweetness the bittersweet chocolate adds to the savory meat. —Crystal Bruns, Iliff, Colorado

Steak Diane

When I want to provide a memorable dinner simply don't want to spend hours in the kitchen, this is the recipe I rely on. I've used it many times on holidays or other occasions for a quick, impressive principal dish. We savour the savory steak Diane sauce. —Pheobe Carre, Mullica Hill, New Jersey

Grilled Steak Pinwheels

I've been serving this recipe to family unit and friends for twenty years and very seldom do I take any leftovers. We endeavor to keep the house cool, so nosotros grill out ofttimes. —Mary Hills, Scottsdale, Arizona

Easy Marinated Flank Steak

I got this recipe from a friend'southward collection many years ago. It'due south how my family unit makes steak on the grill and a must when we're having company. —Debbie Bonczek, Tariffville, Connecticut

Also don't miss our 16 types of steak everyone should know.

Surf & Turf

For an intimate dinner with close friends, serve this stunning dinner of tenderloin steaks and lobster tail. Your guests will think they are dining at a fine restaurant when you serve them this surf and turf dish. —Gustatory modality of Home Test Kitchen

Saucy Skillet Steaks

These juicy ribeye steaks couldn't be easier. I prefer steak, but I've too used the seasonings on craven breasts, fish, veal and hamburgers, so employ whatever meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin

Bacon-Wrapped Filets with Scotched Mushrooms

I got the idea for bacon-wrapped filet mignon when I saw some on auction in the grocery store. The rest was inspired by my husband, considering he once fabricated a Scotch and ginger ale sauce. This elegant recipe is for ii, but it can easily be doubled. —Mary Kay LaBrie, Clermont, Florida

Merlot Filet Mignon

Although this is a simple recipe, the filet is rich and elegant enough for a special occasion. Add together a salad and rolls, and dinner is washed! —Jauneen Hosking, Waterford, Wisconsin

Chocolate-Chipotle Sirloin Steak

Looking to do something a trivial different with grilled sirloin? Add together smoky rut and chocolaty rich colour with this like shooting fish in a barrel 5-ingredient rub. —Taste of Dwelling house Test Kitchen

Steak with Citrus Salsa

A lime juice marinade really perks upwardly these grilled steaks, and the snappy, light citrus salsa is a super change from the usual heavy steak sauce. I burnish upward wintertime meals by broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

Skillet Steak Supper

With all the ingredients cooked in ane skillet, this steak dish couldn't be quicker to prepare—or to make clean up! Only the vino and mushroom sauce makes it seem special. —Sandra Fisher, Missoula, Montana

Up Next: Learn how to sear a steak in 5 simple steps

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Source: https://www.tasteofhome.com/article/how-to-cut-steak-the-right-way/

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