This whole thing started because I couldn’t get one meal out of my head: a Delmonico steak I had years ago at a tiny, no-name spot. It was buttery, tender, ridiculously good. And I remember thinking, “Why can’t I make this at home?”
So, I tried. And failed. And tried again. Eventually, I figured out how to recreate that magic, not just for myself, but for my friends (who now ask if I do catering, I don’t, by the way).
That’s when I realized: it doesn’t take a culinary degree to make incredible meals. It just takes a little curiosity, a few smart swaps, and a deep love for garlic.
On my blog, you’ll find:
🥩 Simple, steak-forward recipes
🌿 Healthier takes that don’t taste “healthy”
🍷 Sides and sauces that make any dinner feel special
🔥 Tips to master the perfect sear (no fancy pan required)
If you love real food, bold flavor, and meals that feel like a treat without the food coma, you’re going to feel right at home here.
Pull up a chair. Let’s cook something amazing.
Eliza _ Creator of AllOnRecipes.com
- The Prime Delmonico Ribeye: Is That Even a Real Cut? – August 21, 2025
- A Big Steak, a Hot Grill, and a Tex-Mex Rub That Actually Works – August 11, 2025
- Three Steak Marinades That Actually Work – August 8, 2025
You cooked the thing right. You seasoned it, seared it, rested it. Then you cut into it… and it’s chewy. Not tough like jerky, but definitely not what you were going for. And no, it’s not overcooked. You just sliced it wrong.
I know that sounds silly, but here’s the deal: how you cut a steak matters just as much as how you cook it.
Here’s What No One Tells You
Inside every steak are tiny muscle fibers, threads, really, and they all run in one general direction. That’s the grain.
If you cut along those fibers? You end up chewing through them like you’re trying to tear threads with your teeth.
If you cut across the grain, basically, at a 90-degree angle, you break those fibers up before the meat even hits your tongue.
Shorter fibers = easier bite. Easier bite = more tenderness. It really is that simple.
So How Do You Know Which Way to Cut?
Look at the steak before slicing. You’ll see faint lines, the direction the muscle runs. If you’re working with a Delmonico, the grain may not be obvious in the center, but check the edges. If you’re not sure? Rotate the steak on the board. You’re trying to cut across those lines, not with them.
If the grain runs left-to-right, you cut top-to-bottom.
If it runs diagonally, you go the other way. Don’t overthink it. Just flip or turn until you’re cutting against the fibers.
Tools Help, But You Don’t Need Anything Fancy
Use a sharp knife. A good one. Doesn’t have to be some Japanese blade that costs as much as rent. Just keep it honed. A dull knife mashes the meat, drags the fibers, and ruins the cut no matter how well you aim.
Oh, and skip the serrated steak knife for slicing at the board. That’s tableware. Use a clean slicing knife or a sharp chef’s knife.
Thin Is Better Than Thick
You don’t need paper-thin slices, but if you’re serving to others, or you want it to feel like steakhouse quality, go a little thinner than feels natural.
Especially if the steak ended up a little more done than planned. Thin slices keep the bite softer. It’s kind of like a safety net for overcooking.
And Please: Let It Rest Before You Cut
Don’t rush. I know the smell is unreal, but if you slice right after cooking, the juices spill out. Let it rest 7 to 10 minutes. Not 3. Not 5. Wait.
Then slice. And watch how much better it tastes when it still has moisture in it.
Final Word
Slicing steak sounds simple until you do it wrong. And then you learn: even a great cut can feel disappointing if you don’t pay attention at the end.
So slow down. Look for the grain. Cut across it. Keep your knife sharp. And enjoy the steak the way it was meant to be, tender, flavorful, easy to eat.
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