Cutting along the grain
We’ve all heard about the concept of cutting meat against the grain, but most home cooks don’t realize the significance of doing so. After all, cut meat is cut meat, right? Well, while this might be true for slow-cooked dishes like stews and the sort, you should pay close attention to how you cut steaks.
Cutting against the grain is ideal since it helps keep the juices inside of the meat rather than dripping out onto your plate. And if you know anything about steaks, it’s that a super-juicy steak tastes better than a dry one.