Many people underestimate the importance of slicing steak against the grain; this simple technique can transform a good steak into a melt-in-your-mouth experience. It’s something I always emphasize in my shop to ensure every cut is precise and enjoyable for the customer.
You’ve nailed it with the importance of slicing against the grain! I often remind my customers that letting the steak rest before cutting helps lock in those juices too. Have you ever tried that technique?
I always find that using a sharp knife really helps with clean cuts against the grain. It’s like you said, it makes a world of difference! Do you prefer any specific knife? 
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You’re right about the resting — it’s like giving the steak a little spa day before the big cut; i usually recommend a good 10 minutes to let those juices redistribute. And @doneill34, a serrated knife can be a game changer for those clean slices.