How to Cut a Steak Perfectly Every Time

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Get tips on how to cut a steak perfectly every time with this guide. You’ll learn how to choose the right steak knife, how to sharpen your knife, and the proper techniques for cutting your steak.

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Steak Basics

A good steak should be juicy, flavorful, and tender. The best way to achieve this is by cooking the steak to the right temperature. That means, not too rare and not too well-done. While there are a few different methods to cooking a steak, we recommend using the reverse sear method.

Select the right steak

When it comes to steak, there are a lot of different options available. The most important thing is to select the right steak for your event or meal. Here are a few things to keep in mind when choosing the perfect steak.

– The type of meat: There are many different types of steak, from filet mignon to ribeye. Choose the type based on your personal preference or the event you’re hosting.
– The size of the steak: Again, this is a personal preference. Do you want a small, intimate meal or are you feeding a crowd? Choose the size of the steak accordingly.
– The cut of the steak: This is perhaps the most important factor in choosing a steak. The cut determines the quality of the meat and how tender it will be. When in doubt, ask your butcher for help picking out the perfect cut of steak.

Season your steak

After you’ve chosen your steak, it’s time to start thinking about the seasoning. Steak is best when it is simply seasoned with salt and pepper. You can also add other herbs and spices to your steak, but be careful not to overwhelming the natural flavor of the meat. When it comes to steak, less is usually more.

If you are using a dry rub or marinade, be sure to apply it at least 30 minutes before cooking. This will give the flavors time to penetrate the meat. If you are using a wet marinade, you can apply it just before cooking. However, keep in mind that wet marinades can make your steak more tough.

Once your steak is seasoned, it’s time to start cooking!

Let your steak come to room temperature

One of the most important things you can do to ensure a perfectly cooked steak is to let it come to room temperature before cooking. This may seem like a no-brainer, but if your steak is too cold when it hits the skillet, grill, or broiler, it will cook unevenly and can result in a less than optimal texture. Depending on the thickness of your steak, this process can take anywhere from 30 minutes to an hour, so be sure to plan ahead. To speed up the process, you can set the steak on a wire rack set over a baking sheet and let it sit in a cool oven (around 200°F) for about 20 minutes.

Cutting the Steak

Before you even think about cutting into that delicious looking steak, you need to make sure it is the right temperature. If it is too cold, it will be difficult to cut and if it is too hot, the steak will be overcooked. The ideal temperature for a steak is somewhere between room temperature and body temperature. Let’s get started.

The right knife

A good steak knife should feel comfortable in your hand and have a sharp, serrated blade that can easily cut through meat. Don’t use a dull knife — it will tear the meat and make it harder to eat. Look for a steak knife set that includes four or six knives so everyone at the table has one, or purchase them individually.

Once you have your knives, it’s time to start cutting. Slice thinly against the grain for the tenderest pieces of meat, or slice thickly if you prefer a chewier texture. Cutting with the grain will result in tougher meat. Use a sawing motion and apply even pressure to get the best results.

The right cutting board

When it comes to cutting a steak, the type of cutting board you use is just as important as the knife you use. You’ll want to use a cutting board that is large enough to fit the steak you’re cutting, and one that is made of a material that won’t dull your knife. We recommend using a wooden or bamboo cutting board, as these materials are gentle on knives and won’t damage the blade.

The perfect angle

The perfect angle to cut your steak is 45 degrees. This angle creates the perfect bite-sized piece of meat that is both tender and juicy. When cutting at a 45-degree angle, be sure to use a sharp knife and to cut through the steak slowly and evenly.

Serving the Steak

After you’ve cooked the steak to perfection, it’s time to serve it. The way you slice and present the steak can make all the difference. Here are a few tips on how to cut a steak perfectly every time.

The perfect temperature

One of the most important things to remember when cooking steak is to let it rest after cooking.Steak should be taken off the heat and left to rest for 3-5 minutes before serving or cutting into it. This allows the juices to redistribute evenly throughout the meat, resulting in a juicier, more flavourful steak.

Another important thing to remember is that steak should be cooked to an internal temperature of 54ºC for medium-rare, 60ºC for medium and 65ºC+ for well done. Use a digital thermometer to check the internal temperature of your steak – this is the only way to guarantee perfect results every time.

Once your steak has reached the desired internal temperature, remove it from the heat and let it rest for 3-5 minutes before cutting or serving.

The perfect garnish

There are a few things that can really take your steak up a notch and make it look like a steakhouse-quality meal. The first is a simple garnish. While you can certainly just slice the steak and serve it plain, adding a little something extra can really make it look special. Some common garnishes for steak include:

-Sautéed mushrooms
-Caramelized onions
-Grilled peppers
-Fresh herbs ( thyme, rosemary, oregano, etc.)

Another great way to dress up your steak is to add a sauce or glaze. Steakhouse quality sauces are usually simple and allow the flavors of the meat to shine through. Some common sauces for steaks include:

-Peppercorn sauce
-Horseradish cream sauce
-Bordelaise sauce
-Bearnaise sauce


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