Nice crust. The flavor is probably incredible. Personally it’s too well done for my preference but to each their own.
As far as cutting against the grain vs with the grain goes.. most Brazilian chefs cut their picahna steaks with the grain (usually slightly thicker than pictured above). The thought process is that the consumer will then cut the shortest distance against the grain on their plate and have tender bites.
The exception would be if the chef is serving skewers they just cut strips against the grain because that’s how it will be consumed anyway.
I’m not the cook here so I can’t say if this was by design but it is very common practice that does work.
Anyways, I hope you enjoyed the meal And thanks for sharing with us.
19Bronco93
There is another slice to be had, pass the salt and pepper. Smash !
9 Comments
I just did the same thing!
Sliced with the grain. Oof.
Rip
It’s been sliced the wrong direction
That’s an expensive poorly cut paperweight
Cook it a little longer
Cut against the grain.
Nice crust. The flavor is probably incredible. Personally it’s too well done for my preference but to each their own.
As far as cutting against the grain vs with the grain goes.. most Brazilian chefs cut their picahna steaks with the grain (usually slightly thicker than pictured above). The thought process is that the consumer will then cut the shortest distance against the grain on their plate and have tender bites.
The exception would be if the chef is serving skewers they just cut strips against the grain because that’s how it will be consumed anyway.
I’m not the cook here so I can’t say if this was by design but it is very common practice that does work.
Anyways, I hope you enjoyed the meal And thanks for sharing with us.
There is another slice to be had, pass the salt and pepper. Smash !