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

When it comes to this steak, the way you cut it will determine just how tender (or how chewy) it will be. Here's what you need to know to get it right.

Transfer the steaks to a cutting board and let rest for 5 minutes. Thinly slice the steaks across the grain. Spoon the Sunchoke-Kale Hash with Farro onto a large platter and top with the steak.

Transfer the steak to a cutting board and let stand 5 to 10 minutes. To serve: Cut the steak across the grain into 1/2-inch-thick slices and transfer the steak slices to plates or a platter.