Posted by jaybo on July 28, 2005 at 12:25:49:
In Reply to: Tough Steaks posted by cdc on July 28, 2005 at 09:38:17:
are you positive you are slicing them across the grain?? You can take a really good steak, but if you slice it with the grain, it'll be tough to chew.
It's hard to tell after it's been cooked. While raw, could make some cuts WITH the grain to create smaller rectangular steaks. Then after cooking, you'd intuitively slice them across (in the shorter direction). These cuts would be against the grain, should be nice and chewable.
I've read that the jaccard blade thing is good for steaks. I don't have one, but have pondered getting one sometime.
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