You've Been Cutting Steak Wrong This Whole Time

Americans love steak. Whether cooked in a cast iron pan, skillet, or over live fire on the grill, steak is undeniably delicious. Heck, you can even work the reverse-sear technique and pop your steak in the oven before putting it in a pan. It's going to taste good no matter what. A writer at The Daily Meal says we're drawn to steak because of its aroma, flavorful fat, chewy, yet tender texture, and "meaty" flavor. Who can argue with that?

Meanwhile, common steak myths create confusion over steak preparation. Experts tell us to let our steak rest, but not too long. Don't flip the steak more than once, and don't overcook, or undercook it. Too many rules can take the fun out of cooking steak. However, there is one rule about steak preparation that's not a myth. It's the way to cut a steak. Using the right method results in tender, juicy bites. Using the wrong method results in steak that you'll be gnawing on all night.

We've all been there before. You bite into a steak and it melts in your mouth. So, why did the steak you made last week seem so chewy in comparison? The cause is likely the way the steak was cut. Against the grain: good. With the grain: bad. Since when does steak have grain, you ask? First of all, this is not to be confused with grain-fed beef. The grains in meat are its muscle fibers which will typically run in one direction (via Auguste Escoffier School of Culinary Arts).

While the grain varies in most cuts of meat, you can take a grain-finding shortcut. According to Men's Health, purchasing bone-in steaks guarantees a perfect cut nearly every time. Muscle fibers run alongside bones, so if you make your cut perpendicular to the steak's bone (form a letter "T" with your knife against the bone), you'll be cutting against the grain. Instant steak expert. And, cutting a steak against the grain can even give cheaper cuts of beef, such as flank steak, a similar tenderness to that of a strip loin, according to America's Test Kitchen. Steak, anyone?