Science: How to Slice Steak and Make Cheap Beef Cuts (like Flank Steak) Tender with Only Your Knife

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• published: 10 Aug 2015
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Buy Cook's Science today: http://amzn.to/212U0nC The Science of Good Cooking: http://amzn.to/1O8oGw7 The way you slice steak can make all the difference. Here’s why. Cook's Illustrated recipe for Pan-Seared Flank Steak with Sriracha-Lime Butter: http://cooks.io/1N5c10m Here's the best way to reheat steaks. Watch now: https://www.youtube.com/watch?v=T4XIXK-o1yc You'll love this tip on how to quickly defrost meat. Watch now: https://www.youtube.com/watch?v=4a2hQpj6Dxc We know that it’s possible to make relatively tough cuts like flank steak more tender by thinly slicing them against the grain—that is, perpendicular to the orientation of the muscle fibers—rather than with the grain. But how much more tender? We decided to quantify just how much difference using the correct slicing method can make. EXPERIMENT We cooked a whole flank steak in a temperature-controlled water bath to 130 degrees, cut equally thick slices both with and against the grain, and used an ultrasensitive piece of equipment called a CT3 Texture Analyzer from Brookfield Engineering to test how much force was required to “bite” into the slices. We repeated the experiment three times and averaged the results. We also duplicated the tests with a more tender piece of strip loin. RESULTS Flank steak slices carved against the grain required 383 grams of force to “bite” 5 millimeters into the meat, while slices carved with the grain required a whopping 1,729 grams of force—more than four times as much—to travel the same distance. Strip loin slices carved against the grain required 329 grams of force; with the grain, 590 grams of force. EXPLANATION Flank steak contains wide muscle fibers and a relatively high proportion of connective tissue that make it chewy. Slicing it against the grain shortens those muscle fibers, making it easier to chew. TAKEAWAY Slicing against the grain dramatically narrowed the gap in tenderness between the strip and flank steaks. Flank steak sliced with the grain was 193 percent tougher than strip steak sliced with the grain, but that difference dropped to just 16 percent when both types of steak were sliced against the grain. So while all cuts benefit from slicing against the grain, it’s especially important when slicing flank steak. In fact, slicing a flank steak properly can make it tender enough to rival premium steaks. America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full-time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most-foolproof recipe. Each week, the cast of America's Test Kitchen brings the recipes, testings, and tastings from Cook's Illustrated magazine to life on our public television series. With more than 2 million viewers per episode, we are the most-watched cooking show on public television. http://www.americastestkitchen.com More than 1.3 million home cooks rely on Cook's Illustrated and Cook's Country magazines to provide trusted recipes that work, honest ratings of equipment and supermarket ingredients, and kitchen tips. http://www.cooksillustrated.com http://www.cookscountry.com Follow us: Twitter: http://www.twitter.com/testkitchen Facebook: http://www.facebook.com/americastestkitchen