Are you looking to up your steak game? Then you need to learn how to cut steak like a pro! This guide will show you the best way to cut steak so that it is cooked perfectly every time.
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A good steak is all about the quality of the meat. You want to find a steak that is well-marbled with fat. This will ensure that the steak is juicy and flavorful. The next thing you want to look for is a steak that is the right thickness.
Select the right steak
Not all steaks are created equal. Depending on the cut, you can have a lean and tender steak or a tough and chewy one. It’s important to know what to look for when you’re buying steak so that you can get the best possible product.
Here are a few pointers:
– Look for marbling. Marbled meat has streaks of fat running through it. This is an indication of quality because it means that the steak will be more tender and juicy.
– Avoid gristle. You want your steak to be primarily made up of muscle, not connective tissue. Otherwise, you’ll be stuck chewing for a long time without getting much flavor.
– Check the color. The color of a raw steak can vary depending on the type of cattle it comes from, but it should generally be red with some streaks of white fat running through it. If it looks brown, that means it’s starting to oxidize and is less fresh.
– Feel the texture. The muscle fibers in a good steak should feel firm but not tough. If they’re too soft, that means the steak is overripe; if they’re too hard, it hasn’t been aged properly.’
Let the steak rest
One of the most important steps in cutting a steak perfectly is to let it rest after cooking. This allows the juices to redistribute evenly throughout the meat so that they don’t all leak out when you cut it. The ideal resting time for a steak is about 5 minutes, but depending on the thickness of your steak, it may need to rest for up to 10 minutes.
Use a sharp knife
A sharp knife is a cook’s best friend, and that’s especially true when it comes time to cut steak. A sharp blade will help you get clean, even slices without tearing the meat or losing precious juices. If your knife is dull, you can use a honing steel or electric knife sharpener to get it back in shape.
When it comes time to cut your steak, you’ll want to start with a clean, dry cutting board. Wet or soapy cutting boards can cause the meat to slip and make it more difficult to get clean cuts. Place the steak on the cutting board with the grain running perpendicular to your knife. For thinner cuts of meat, you can start cutting at a 45-degree angle to the grain. For thicker steaks, you may want to start by slicing the steak in half against the grain, then cutting each half into thin slices with the grain.
As you slice, use even pressure and don’t saw back and forth – this will cause the meat to tear. Once you’ve cut all of the steak into slices, transfer them to a plate or serving platter and enjoy!
Slice against the grain
When you learn how to cut steak, the first thing you need to know is that you should always slice against the grain. This means that you should slice perpendicular to the muscle fibers, rather than parallel to them.
Slicing against the grain results in shorter muscle fibers, which makes for a more tender bite. If you slice with the grain, on the other hand, the muscle fibers will be long and tough. No one wants to eat a tough steak!
In order to slice against the grain, you need to identify which direction the grain is running in. The best way to do this is to take a close look at your steak and notice which way the muscle fibers are oriented. Once you have a good idea of which way the grain is running, you can start slicing.
Remember, when you’re cutting steak, always slice against the grain!
Add the finishing touches
Finally, it’s time to add the finishing touches to your perfectly sliced steak. The most important thing to remember is that steak should always be served warm, never hot. This allows the juices to redistribute evenly throughout the meat, giving each bite the same amount of delicious flavor.
If you’re not ready to eat right away, you can hold your steak in a warm oven (200°F) for up to 10 minutes. Otherwise, simply place it on a plate and let it rest for about 5 minutes before cutting into it. This will give the juices time to redistribute and make sure they don’t all end up on your cutting board!
Once your steak is cooked and resting, it’s time to add any final seasoning. A simple sprinkle of coarse salt and freshly ground pepper is all you need, but feel free to get creative with herbs and spices. You can also add a dollop of butter or a drizzle of olive oil for extra richness.
Now all that’s left to do is enjoy your perfectly cooked and sliced steak!