Whats the best way to cut a piece of grilled beef? Everyone says across the grain, but...

B

barb_b

Well-known member
I went to a steak place on Friday, and honestly could not figure out where to cut it... It was a sirloin. I wanted to go across the grain.

THEN, I was watching "The Chew" today, and Simon said to go across the grain, but then it looked like he was cutting at a huge angle.

Just curious, as we are now in grilling mode.

Any advise, thoughts, experience in the best way to grill and cut a piece of beef?

 
It all depends on the cut of beef. Top sirloin doesn't need to

be cut across the grain==it is a tender piece of muscle. Ribeye, filet, and even skirt steak can pretty much be cut as is. Flatiron steak is better cut on the bias. Bottom sirloin does need to be cut across the grain as do flank, London broil (which can be a top round).
If you cook an eye of round nice and rare you can cut it very thin and it will be tender. The idea of cutting across the grain is for tenderness--and slices should be fairly thin also, and meat not overcooked.
Hope this helps.

 
Re-reading I see you say you were eating out -- I think any

steak restaurant will either give you a tender piece of meat, like your sirloin, which should be able to be cut into bits as you like. If it was a piece that should be cut on the bias for tenderness, I think it is usually served already cut in long strips, and then you can cut the bits off. Last night we had flank steak with chimichurri--it was served in the strips, and then it is tender to cut off the bites to eat.

 
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