Slice Up the Beef and Cook It

Did yous know that deciding how to cut steak is but as important as cooking it to the perfect internal temperature?

You might think a steak is a steak, simply a lot of things go into creating the perfect eating experience. After finding the best steak to buy (we accept suggestions that fit any budget), yous have to cook it to the perfect level of doneness—that's medium rare, if you're request me. When information technology's finished cooking and has rested for 10 to 15 minutes, all the critical thinking parts are done, right?

Not so much! Knowing how to cutting steak is the of import final pace.

Here's the Undercover

You lot have to slice against the grain. Yous've likely heard this before, but what does it actually hateful? It all has to do with the management of the meat'southward muscle fibers. If you look closely at your steak (or, any piece of meat, for that matter), y'all'll observe a agglomeration of lines that run parallel to each other. That'south information technology: the grain. It's finer and harder to notice in tender cuts like beef tenderloin or New York striploin, but larger and easier to place in tougher steaks (such as skirt or flank).

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

Why Slicing Against the Grain Is Important

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

How do you brand sure you lot're always slicing the right way? Align the steak on the cutting lath then the muscle fibers run left to right. Then, make upwards-and-down slices with a sharp knife. It's that easy!

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

Find 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 and then versatile, information technology complements most any grilled meat, poultry or fish. —Laureen Pittman, Riverside, California

Beefiness Filets with Portobello Sauce

These tasty steaks seem special, merely they are fast enough for an everyday dinner. We bask the mushroom-topped filets with crusty French breadstuff, a mixed salad and a light lemon dessert. —Christel Stein, Tampa, Florida

Flank Steak with Cilantro & Blue Cheese Butter

I love the combination of the sugariness citrus marinade and the potent tang of the blue cheese butter. And my kids just love flank steak. —Gwen Wedel, Augusta, Michigan

Also check out how to make the all-time steak marinade.

Grilled Onion & Skirt Steak Tacos

I grew up watching my grandmother and female parent in the kitchen. My grandparents came from United mexican states, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. —Adan Franco, Milwaukee, Wisconsin

Beefiness and Blue Cheese Penne with Pesto

Unique and simple to prepare, this delicious pasta dish is filled with fresh flavors, and information technology's as healthy as it is hearty. Best of all, it takes just 30 minutes to set this meal on the table. —Frances Pietsch, Flower Mound, Texas

Garlic Grilled Steaks

Accept steak to new flavour heights past basting your choice of cuts with an amazing garlicky blend that requires only a few minutes to fix. It will be a mouthwatering change of taste at your next outdoor gathering. —Taste of Habitation Test Kitchen

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

Flank Steak with Couscous

Information technology takes just minutes to broil this nicely seasoned flank steak. Slice the meat on an angle beyond the grain for the most tender results. You can substitute a pound of sirloin steak for the flank steak if you adopt. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Summer Steak Kabobs

These steak kabobs non only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, besides. It's terrific with chicken and pork, but I adopt information technology with beef because information technology tenderizes remarkably well. —Christi Ross, Guthrie, Texas

Stuffed Flank Steak

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

Tenderloin with Horseradish Cream Cheese

My husband and I both dear the classic combination of beef and horseradish. He asks me to make this for dinner often, and I'm always happy to. Try serving with baked potatoes every bit a side.—Mary Lou Cook, Welches, Oregon

Beef Tenderloin in Mushroom Sauce

When our kids are visiting Grandma, I make this recipe for simply my married man and myself. Information technology's a recipe my mother-in-law has been using for more 30 years. I peculiarly await forward to preparing it equally part of a special Valentine'southward Solar day menu. —Denise McNab, Warminster, Pennsylvania

Teriyaki Steak Skewers

When these flavorful skewered steaks are sizzling on the grill, the aroma makes everyone around finish what they're doing and come up see what's cooking. The tasty marinade is piece of cake to brand, and these footling steaks are quick to cook and fun to swallow. —Jeri Dobrowski, Beach, N Dakota

Southwest Steak & Potatoes

Bold seasonings give meat and potatoes a Southwest twist. Feel free to accommodate the heat factor past using more or less chili powder. —Kenny Fisher, Lancaster, Ohio

Maple & Blue Cheese Steak

This is a wonderful, cheesy recipe that melts in your oral fissure. I honey 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 Relish

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

Flank Steak with Cilantro Salsa Verde

Even though steak is e'er a winner in our house, to go far even more special I add jarred salsa verde and pinnacle with freshly chopped tomato plant and avocado. —Lily Julow, Lawrenceville, Georgia

Smoky Espresso Steak

This juicy steak rubbed with espresso, cocoa and pumpkin pie spice is 1 of my husband'south favorites. Broiling is a practiced year-round method, but we love making it 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 dark-green beans.—Anna Davis, Half Way, Missouri

Balsamic-Seasoned Steak

This unproblematic recipe ensures a tender steak without a long marinating time. Steak sauce and balsamic vinegar are a great team, and yous tin can't become wrong with melty Swiss on peak.

Tenderloin Steak Diane

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

Blue Cheese Flat Iron Steak

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

Chili-Rubbed Steak & Bread Salad

We love skirt steak in our business firm. To make information technology a meal, I created a ranch-inspired bread salad with the best flavor 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, too. —John Baranski, Baldwin City, Kansas

Tenderloin Steaks with Ruby Sauce

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

Bluish Cheese-Crusted Sirloin Steaks

My wife adores this steak—and me when I fix it for her. She thinks it'south the ideal dish for Friday night after a long workweek. —Michael Rouse, Minot, Northward Dakota

Chipotle-Honey Grilled T-Bones

If you like to boot things upwards on the grill, this is the steak for you. My husband fifty-fifty makes this in a Dutch oven, and the meat but sizzles. —Donna Goutermont, Sequim, Washington

Glazed Beef Tournedos

I plant this wonderful, quick recipe in a book years ago. Information technology's been a favorite for special occasions ever since! I like 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 unit favorite that'southward quick and always satisfying. The flossy sauce has the perfect blend of horseradish and mustard. —Marie Rizzio, Interlochen, Michigan

Steak au Poivre for 2

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

Steak Diane

When I want to provide a memorable dinner but 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 primary dish. We relish the savory steak Diane sauce. —Pheobe Carre, Mullica Colina, New Jersey

Grilled Steak Pinwheels

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

Piece of cake Marinated Flank Steak

I got this recipe from a friend'southward collection many years ago. It's 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 volition think they are dining at a fine eating house when you lot serve them this surf and turf dish. —Taste 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 chicken breasts, fish, veal and hamburgers, so use any meat or fish you have. —Karen Haen, Sturgeon Bay, Wisconsin

Bacon-Wrapped Filets with Scotched Mushrooms

I got the idea for salary-wrapped filet mignon when I saw some on sale in the grocery store. The residue was inspired past my husband, considering he once made a Scotch and ginger ale sauce. This elegant recipe is for two, only it tin can hands be doubled. —Mary Kay LaBrie, Clermont, Florida

Merlot Filet Mignon

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

Chocolate-Chipotle Sirloin Steak

Looking to do something a petty different with grilled sirloin? Add smoky heat and chocolaty rich color with this easy 5-ingredient rub. —Taste of Home Test Kitchen

Steak with Citrus Salsa

A lime juice marinade really perks up these grilled steaks, and the snappy, low-cal citrus salsa is a super modify from the usual heavy steak sauce. I brighten up winter meals past broiling the meat and serving it this way. —Kathleen Smith, Pittsburgh, Pennsylvania

Skillet Steak Supper

With all the ingredients cooked in i skillet, this steak dish couldn't be quicker to gear up—or to clean upwards! Merely the vino and mushroom sauce makes information technology seem special. —Sandra Fisher, Missoula, Montana

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

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

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