Learn how to cut steak like the pros! The grill is hot. You have a succulent cut of steak prepped and ready. You’ve waited all week for this; the last thing you want to do is ruin your long-awaited meal by improperly slicing your steak.
Believe it or not, how you cut your steak makes a major difference in tenderness, flavor, and overall experience. Follow these four simple tips to ensure every bite is as juicy and satisfying as it should be.
1) Let the steak rest before cutting it.
It may be tempting to dive right in, but patience pays off. After removing your steak from the heat, loosely tent it with foil and let it rest for about as long as you cooked it. Letting your steak rest allows its juices to redistribute after being stirred up during cooking, producing a more evenly cooked, juicier steak.
2) Use a sharp knife.
When you think “steak knife,” a serrated blade likely comes to mind. But actually, a flat, ultra-sharp blade is your best bet. For smooth slicing, you want a knife that’s at least double the length of your steak’s width. Don’t press down on the knife too hard and hack away at the meat. Simply allow the knife to do the work.
3) Slice against the grain.
If you only remember one tip, make it this one. On any cut of steak, you should always slice against the grain.
Whether you have a T-bone, a tenderloin filet, a ribeye, or another cut, you’ll want to slice against the direction that the muscle fibers run, forming a “T” with the grain.
How do you figure out which direction the muscle fibers run? Well, if you look up close, you’ll notice small lines that run parallel to each other — and that’s the grain. The more tender your slice of steak, the more difficult it is to notice the fibers. (For example, it’s harder to see fibers in beef tenderloin than it is in a tougher cut like a flank steak.) As you look, don’t confuse the fibers with the grill marks!
Note that this last tip is especially important for grass-fed and finished steaks (like many of the selections we proudly offer here at Market House) because the muscle formation is generally different.
4) Go thinner than you think.
Thinner slices mean more tender bites. Not only does this draw out the steak-eating experience, but it also decreases the amount of thick muscle you would have to chew through at once.
How to Slice Specific Cuts
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Filet Mignon
- Identify subtle grain (tenderloin grain is faint).
- Use a flat, ultra-sharp knife.
- Cut slices ~¼” thick for best tenderness.
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Ribeye
- Look for grain running longish, cut perpendicular.
- For the cap, you can separate and slice on a slight angle.
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New York Strip
- Grain can slightly shift.
- Maintain straight across slices to keep texture consistent.
Make every bite count. Master these four steps, and you’ll elevate your steak from good to unforgettable.
Ready to put your steak-cutting skills to the test? Shop here.
