It is very fibrous, so if you're steeping it and using the whole big thing, avoid the temptation to cut it into smaller bits so your diners can easily avoid accidentally eating it. Do give it a few whacks with the back of your knife to soften it up/open it up a bit to help release the flavour. If you're mincing finely, be sure to use only the soft, pale core at the bottom.

Delicious in SE Asian style broths.

You use the bottom of the stalk, not the leafy green top. Depending on the recipe you can smash the whole bottom woodsy part and add to whatever you are cooking and then remove it at the end or mince it very finely and add it to the recipe. Lemongrass is lovely and you will enjoy using it.