I finally figured out why my steaks were coming out chewy no matter what I did

Took me 6 months to realize I was cutting against the grain wrong on sirloin cuts. I kept blaming my grill or the supplier, but it was just me being lazy with my knife work. Finally watched a guy at a shop in Nashville break down a whole strip loin and he pointed out how the grain shifts mid-cut. Checked my own board the next day and sure enough, I was slicing with the grain on half the pieces. Anyone else have a stupid simple fix that took way too long to click?

2 comments

2 Comments

eva_garcia5616d agoMost Upvoted

Oh man @mason798 that's so true... my buddy Carlos was bragging about his ribeyes for months but they always tasted dry. Turned out he was slicing them straight off the grill like a maniac, no rest at all. I finally convinced him to wait 5 minutes and it was like a whole new cut of meat.

mason79816d ago

Also check if you're resting the steak long enough (5-7 minutes) - letting it sit before slicing lets the juices redistribute so you don't end up with a dry, tough mess on the plate.