I finally figured out why my steaks were coming out tough and dry

Spent 6 months wondering why my ribeyes were tough until a old timer at the shop pointed out I was cutting against the grain wrong, slicing at a 45 instead of straight across the fibers, so has anyone else messed up the angle and ruined a good cut?

2 comments

2 Comments

blair_gibson781mo ago

Mate, I spent a MONTH blaming my butcher before realizing MY knife was duller than a butter knife and I was basically just tearing the meat apart. Put my poor wife through some proper tire rubber dinners.

olivia5541mo ago

Did you check the angle on your blade too @blair_gibson78?