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Okay, I just don't get this. We had Top Round steak for dinner. The last time we had this it was kind of tough. I read that if you cut it "Against the Grain" it will not be tough.

So, what does that even mean? I slice it one direction and then I cut the slices into chunks. So it has been sliced both with and against the grain. I cut the steak in half first and then cut each half the opposite direction first and when done there was no difference between them visually or texture wise. And it was still tough.

I'm thinking of pulling all the top and bottom round steaks out of the freezer and making jerky with it.

Okay, I just don't get this. We had Top Round steak for dinner. The last time we had this it was kind of tough. I read that if you cut it "Against the Grain" it will not be tough. So, what does that even mean? I slice it one direction and then I cut the slices into chunks. So it has been sliced both with and against the grain. I cut the steak in half first and then cut each half the opposite direction first and when done there was no difference between them visually or texture wise. And it was still tough. I'm thinking of pulling all the top and bottom round steaks out of the freezer and making jerky with it.

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[–] [deleted] • 1 pt

Rounds are great for jerky, but I love making top round as steak. Most people say to use marinade but I just use a dry rub. I let that sit and come to room temp with salt and pepper and some herbs on it, and heat the grill to 450. I pat it dry just before putting it on the grill. Depends on thickness but 1.5" is usually 14 minutes, 2" about 16 minutes, flipping halfway. You want it medium rare all the way through, not just in the middle, so 1 1/2" cuts are easiest.

On most top rounds, against the grain is longways, so you'll get really long slices. Medium rare all the way through, cutting it that direction in 1/4" thick slices, and you should have tender juicy steak.

[–] • 1 pt

This, I think I understand now. I was cutting into 3/4 x 3/4 pieces. I think what you are saying is to cut with the grain 1/4 thick, and then when I cut the other way it will be whatever but that will make it more tender?