Cutting meat against the grain is upheld as some of the best advice when it comes to serving steak, but is this golden rule ...

You want to go perpendicular, rather than parallel, so just rotate the meat if necessary to help you cut across the grain. This will shorten the muscle fibers, and make the meat easier to chew.

Cut the meat thinly across the grain to keep it tender. F&W's guide to this popular steak gives you plenty of backyard barbecue ideas, creative marinade and rub recipes and even a few wine ...

Once the meat has rested, slice it into strips, cutting across the grain, not in the direction of the fibres. Whisk the dressing ingredients together and add any reserved marinade and the juices ...