How to cut steak against the grain – the secret to tender, melt-in-your-mouth steak starts with how you cook it and equally important – how you slice it – for restaurant-worthy steak every time.
Knowing how to cut steak against the grain is the best way to guarantee every bite of your flank steak, skirt steak or hanger steak is tender.
If you’ve wondered what that actually means, stick around – I’m breaking it down with step-by-step instructions so each juicy bite of your next steak is melt-in-your-mouth tender.
What is the grain and what does cutting against it mean?
The ‘grain’ is the direction of the muscle fibers in the meat. These visible lines are the grain.
It’s easier and more important to identify in certain cuts, like flank steak, skirt steak and hanger steak.
Cutting against direction of the grain shortens the long muscle fibers, makes sure you end up with tender meat that’s easier to chew. In summary: be sure to slice the steak the opposite way the grain is running.
Why you should cut steak against the grain:
- It’s not just the right marinade or cooking the steak to the perfect temp. For tougher cuts of steak, cutting it against the grain will give you tender, easy to chew pieces.
- Tender cuts like filet mignon, tenderloin, ribeye steaks, New York strip, and T-bone steaks don’t have prominent grains so you can cut in almost any direction and still have tender bites.
- Slicing against the grain preserves natural juices in the meat better for better overall flavor and juicier and more satisfying bites.
How to cut steak against the grain:
Step 1: Let the steak rest
For best results, after cooking steaks, let them rest for 5 minutes on a cutting board to lock in the juices. This applies to any type of steak.
Step 2: Identify the grain
Before you cook, look for the grain – it’s easier to see when the meat is raw.
Step 3: Use a sharp knife
A dull knife will tear rather than slice. Use a sharp knife to make clean cuts and avoid shredding the meat.
Step 4: Slice across the grain
Cut into thin slices the opposite way the grain is running. Thinner slices mean smaller, easier-to-chew pieces of meat—especially important for cuts like flank or skirt. This is the best way to get that restaurant-worthy steak presentation like a professional chef.
Common mistakes to avoid when slicing steak:
Not paying close attention to the direction the grain runs: Look before slicing.
Using a dull knife. If your knife isn’t sharp, sharpen it before you start slicing.
Slicing too thick – especially with tougher cuts like flank, skirt and hanger. Thin for the win!
Not letting the steak rest to reabsorb the juices.
My favorite flank steak recipe:
This is my fool-proof marinade recipe for grilled flank steak or skirt steak. I’ve been using it for about 10 years now and it never disappoints.
Click HERE for the full recipe.
Best side dishes with steak:
Air Fryer Roasted Broccoli
Crispy caramelized edges, tender broccoli. The ideal vegetable side to compliment the richness fo the steak.
Gouda Mashed Potatoes
Creamy potatoes ramped up with melty gouda cheese.
Sauteed Mushrooms and Onions
One of my favorites with steak of any kind.
Classic Steakhouse Baked Potato
Crispy skin outside, fluffy soft potato inside. There’s a reason it’s such a popular side in steak restaurants.
Air Fryer French Fries
Hand cut French Fries – serve them with a side of ketchup of garlic aioli.
Best wine pairings with steak:
Cabernet Sauvignon
Bold deep fruit flavor stands up to rich, juicy steak, especially those sliced thinly against the grain.
Malbec
Smooth with dark berry notes, Malbec complements the tender steak without overpowering it.
Merlot
Softer finish with plum flavors, Merlot provides balance when the steak is served with richer sides.
Ways to use leftover steak:
Steak Tacos
Thinly sliced leftover steak works beautifully in tacos with fresh salsa, avocado, and a squeeze of lime. The tenderness achieved by cutting against the grain enhances bite-sized servings.
Steak Salad
Layer slices over mixed greens with cherry tomatoes, red onion, and a vinaigrette for a light yet satisfying meal.
Steak and Eggs
Use leftover steak slices as a protein-packed accompaniment to eggs for a hearty breakfast.
Philly Cheesesteak Sandwich
Reheat and combine with melted cheese, sautéed onions, and peppers in a hoagie roll for a classic preparation.
Stir-Fry
Incorporate thin steak slices into vegetable stir-fries for added protein and rich flavor.
Enjoy!
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How to slice steak so it’s tender and juicy!
Equipment
- sharp knife
- cooked flank steak or skirt steak
Ingredients
- flank steak, skirt steak or hanger steak
Instructions
- Step 1: Let the steak rest after cooking for 5 minutes to lock in the juices. This applies to any type of steak.
- Step 2: Identify the grain and which way it's running. It's easier to see before cooking.
- Step 3: Use a sharp knife. A dull knife will tear rather than slice.
- Step 4: Thinly slice across the grain at a slight angle. This is especially important for skirt steak, hanger steak or flank steak which tend to be tougher cuts.
Great info!