The Perfect Steak: Cutting and Slicing Steak

By on January 19, 2016

This post is part of our Fired Up Food series, Flame-Cooking The Perfect Steak, giving you a total guide to one of the best meals imaginable.

Brows the list below to skip to a specific step:

  1. Selecting a Steak
  2. Preparing Steak
  3. Seasoning
  4. Fire, Fuel and Cooking Surface
  5. Cooking Process
  6. Cooking to Temp
  7. Resting
  8. Cutting and Slicing
  9. Saucing and Sides
  10. Alternative Cooking Methods

Cutting and Slicing Steak

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#1 – Checking Doneness

If you’re not using a thermometer (for whatever reason) or if you’re a “seeing is believing” type, then it’s okay, but not recommended, to cut into a steak to determine its doneness. Best choice is, if you’re making a bunch of similar size and thickness steaks at once, is to cut one, check it, and then keep that one for the cook’s plate just in case you lose a lot of the juice. But in general, slicing steak, is best to leave for the table after the meat has rested for a while.

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#2 – Serving

Most often you’ll serve each diner a whole steak or a large piece of a steak allowing them to cut bite sized pieces for themselves. However, you may want to serve “family style.” If that’s the case slice steak carefully across the grain about ¼ inch thick and reassemble on the serving platter. This method works especially well if you’re topping the steak with a pan sauce or au jus as it filters down between the meat slices for maximum flavor. This is how the thinner, less prime cuts like flank, skirt, and hanger steak are often served.

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#3 – Eating

Always slice across the grain. If you don’t cut the fibers crosswise, you’ll be gnawing on longer, intact muscle fibers. When you cut across the grain your teeth won’t have to, meaning you’re biting smaller bits of muscle fibers. Properly cutting a steak goes a long way toward perfected final “bite” or tenderness.

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