How To Cut A Steak [Exclusive 14 Slicing Tips] Like A Pro

Steak is one of the most enjoyable dishes around the world. There is a proper way to cut a streak, i.e. it should be cut across its grain boundary.

But some people find it difficult to find how to cut a steak. We’ve got some pro tips for you that will help you to perfectly cut your steak.

Cutting a steak before cooking is the most vital process in making your steak look beautiful and give the perfect bite. Below steps map the proper way to cut the steak before cooking: -

• The main thing that needs to be taken care of while cutting any kind of steak or meat is to find the grain boundary. Then, it is better to cut it against the grain, i.e. against the direction of muscle fiber.
• Each cut will have a different impact on your steak. You will be able to identify the difference in tenderness or flavor just by the style you use to cut.
• The steaks that have long muscle fiber are harder to cut. If you want to cut them in a perfect way, it is advised that they should be marinated before grilling or cooking them.
• The best way to cut the steak perfectly is to partially freeze the meat; This will help you to identify the grain boundary perfectly.
• If you don’t cut the steak along its grain, it will feel gummy in chewing. That’s the reason it should be cut against the grains. This will break up the muscle fiber and make steak tender.

If you cut your steak perfectly while it is raw, it will make it much easier for you to cook it in a delicious way. Here is the proper way on how to cut a steak while it is raw: -

Raw Steak Cut

Don’t over freeze your meat; It should be just firm to the touch not in completely solid form.

Try cutting your meat against the muscle grain. This method will give numerous tiny fibers against one long one. Also, you will get mouth-melting meat.

Most people pay proper attention to eating their steak and cutting it in a proper manner while eating. Here is the process of how to cut a steak while eating.

• The most important involves cutting one bite of steak at a time.
• Use your right hand to hold the knife with the index finger extending down to the backside of the knife.
• Hold the fork in your left and cut one bite of the meat with a knife by moving it in a zigzag motion.
• When you finish cutting your meat, take the fork in the right hand and enjoy your steak.
• Don’t start with edges, try to cut it along the center.
• Since fat improves the steak’s flavor, you can eat it as well.
• When you are done eating meat, place the bones in a separate plate.

With the steps listed above, you can confidently walk out of the steak house after enjoying your steak.

Cutting the meat against the grain determines how tender the meat is. It depends completely on how you cut the meat. Follow these steps to get a clear idea of how to cut a steak against the grain.

• The first step is to find the direction of the grain on the steak, i.e. the direction in which the muscle fibers are aligned.
• After you find out the grain directions, try to cut the steak in the same direction where the grain runs.
• It is best if you slice the steak across the grain rather than cutting it parallel to it.
• Cutting the meat against the fiber will make it easy to chew. However, if the cut isn’t done right it will be less tender.

Ribeye steak is the most common type of steak that is served in restaurants. It can be made at home with ease and has a delicious taste. The main thing to be catered to is how to slice a ribeye.

• The first thing is to don’t cut your meat right after you cook it. Let your meat rest for around 10–30 minutes.
• Resting time depends upon the meat size. To get smaller pieces, let it rest for almost 10 minutes. However, if you want to cut it into larger pieces, let it rest for 30 minutes.
• Covering the meat with a loose foil and placing them in a warm spot will keep the meat nice. Also, keep it warm while it rests.
• This will also redistribute the juices throughout the beef that will make it evenly cooked and juicier.
• After this find the sharpest knife to slice ribeye. If you use a blunt knife the cut will not be smooth.
• Lastly cut the steak across the grain so that you can yield the most tendered slices.

In slicing a steak the most important part is doing this against the grain. Most find it difficult to know how to trim a steak and cut it against the grain. You can do it in the following manner:

• Cutting the strip steak against the grain majorly involves considering the direction of the meat’s muscle fiber.
• When you’ll have a closer look at your steak you’ll find a bunch of lines that run parallel to each other. This is known as grain.
• In some steak, the cuts are harder to find while in some form of steaks the grains are easier to identify.
• Don’t get distracted by the grill marks while cutting the cooked steak; Also, don’t confuse them with grain lines.
• After finding the grain lines, use the knife to cut the grain lines in a parallel direction against the grain of the meat.

Sirloin steak is a little different from the other forms of steak. Follow the listed steps to learn how to cut sirloin steak into strips.

• Keep the steak in the refrigerator for 30 minutes. This will make the frosty meat easier to slice.
• If you see any visible fat on steak at the edges, trim them. If there is any bone present separate it too.
• Identify meat’s grain (direction in which meat’s fiber run)
• Take a very sharp knife and place it at a 45-degree angle to the grain and cut slices.
• Cut it in slices of around 3 inches in length. Cook and enjoy your sirloin steak.

Dicing the steak like a pro will require some simple rules for you to follow. If you too want to know how to slice steak like a pro follows these steps: -

1. Freeze the steak before cutting it; it will crystallize the water present in the meat that will give a clear view of the grain line.
2. Take the sharpest knife present in your kitchen to slice the meat. A blunt knife will spoil the grains of the meat.
3. Cut it along the grainline so that you can get the best-tender steak.
4. Slice it into small pieces for enjoying them to the fullest.

Cutting the flank steak can be a little tricky. But if you follow these steps you’ll get a better understanding of how to cut a meat.

• There is a thin membrane covering one side of the flank steak that is silver in color. Firstly remove it.
• After placing meat in the cutting board, remove the membrane from it using a sharp knife.
• While you’re slicing the membrane keep pulling it in an upward direction so that it gets removed easily.
• Don’t pull it much otherwise your meat will have a deep cut.
• Trim the large pieces of fat available in the meat, leaving a little fat on the steak as it will increase the taste of your meat.
• While removing the fat try to get as close as to the red meat and remove the white meat.

The flat iron steak is the part of steak that is obtained from shoulder along with. Also, it makes the part of the blade roast. These how to cut steak tips will help you to cut a flat iron steak.

1. Take the elk, moose, or beef shoulder and make way through its shoulder until you see its muscle.
2. Use the scapula and take one piece out from it.
3. There you will see a gnarly line of sinew along with the cartilage, running towards the middle of the roast, you’ve to remove it completely.
4. For this take a knife and start moving it along the line of the cartilage of the flat iron steak.
5. Keep the knife close to the cartilage. Keep trying this once you’ll successfully do it, it will become easier to do next time.
6. On the flat iron steak, there is a strong grainline that can be easily seen. Cut the steak along this line.
7. Saute it or grill it and enjoy your steak.

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