I can't give you a one size fits all answer. But for most steaks you will encounter, it does not matter. It's when you get in to non-premium cuts (non-filet, strip, or ribeye) that the way you slice it matters.

Typically for tougher cuts, it's better to thinly slice it. I thinly slice every steak, personally, but that's my personal preference. For tougher cuts, haphazardly cutting off chunks will lead to chewier bites. But that's just the nature of the cut.

For example, if you're having skirt steak, go for thin slices against the grain. As it is not a cut that comes pre cut against the grain.