Old timer told me to always cut doors with the hinge side up. Called BS and tried it his way.

Met this old butcher at a shop in Philly, must of been 70, and he swore cutting with the grain of the meat was a complete waste. Told me to always go against the grain for steaks no matter what the cut looked like. Laughed it off for months until I ruined a $200 ribeye last Wednesday by following the usual way. Tried his method on a chuck roast this weekend and it came out way more tender. Feel like I owe the guy a beer. Anyone else get stubborn advice that turned out right?

3 comments

3 Comments

mitchell.thomas6d ago

$200 ribeye? Man, that hurts just reading it.

abbyhall6d ago

Wow, that price tag is wild. But seriously @mitchell.thomas, was it at least from a top notch steakhouse with a good reputation? I'm just curious what makes it worth that much to the people buying it.

paige_bell816d ago

Whoa, hold up, I gotta disagree a little here. I've been cooking steaks for years and cutting with the grain has its place, especially for certain cuts like flank or skirt where the grain is super obvious. @abbyhall, I feel like if someone is paying $200 for a ribeye from a top notch place, they're probably not gonna be the ones slicing it up themselves anyway. But honestly, I think the real mistake is ruining a $200 steak in the first place by trying a new method on such an expensive piece of meat. That old timer's advice might be solid for tougher cuts like chuck, but I'd still stick with the usual way for a premium ribeye since that's what all the good recipes recommend.