Cutting against the grain on flank steak changed everything for me

Always wondered why my flank steak came out tough. Tried slicing against the grain at a sharp 45-degree angle instead of straight across. Huge difference in tenderness. Anyone else have a cut that gave them trouble until you changed your slicing angle?

2 comments

2 Comments

wren_carr1mo ago

Nah, I gotta disagree a little. I get why people hype the 45 degree angle, but honestly I think straight across cuts work fine if your knife is sharp enough. People blame the angle when the real issue is they're using a dull blade that tears the meat instead of slicing clean through. I've been cooking flank steak for years and I just cut straight perpendicular to the grain. Comes out tender every time. The 45 degree thing is just extra fuss for minimal gain in my book. You do you, but don't let people convince you the angle is the magic trick. A good sharp knife will fix most of your problems.

wood.john1mo ago

HOLY COW, that's a game changer for sure! A buddy of mine used to ruin flank steak every time he grilled it, complained it was like chewing on a tire. Finally watched a cooking show and realized he was slicing WITH the grain like a madman, now he swears by that 45-degree angle just like you said.