Apart from cheeseburgers, donuts, and cheeseburgers made from donuts, a well-prepared steak is the most American thing you can order in a restaurant. But did you know there's a very good chance you're actually cutting that steak completely wrong, ruining the eating experience and basically insulting Old Glory in the process?
The above video from America's Test Kitchen uses legit science to reinforce what most chefs and foodies already knew: the only acceptable way to cut a steak is against the grain, or perpendicular to those little lines you see in your meat. Doing so results in a much more tender (and therefore yummy) piece of meat, and as the video shows, can make a traditionally tough cut of beef (like flank steak) nearly as easy to chew as a piece of New York strip.
This is most definitely a good thing, and when you think about it, cutting against the grain makes total sense from an intuitive chewing standpoint. By cutting perpendicularly, you're essentially saving your teeth the trouble of gnawing through the muscle fibers lengthwise, instead using the (much sharper) knife edge to split them into more easily chewable chunks. Hooray, science!
Gianni Jaccoma is a staff writer for Thrillist, and he'd like to think he already knew this... maybe. Follow his biting tweets @gjaccoma, and send your news tips to firstname.lastname@example.org