Cutting Tips For Your Steak Dinner

Cutting Tips For Your Steak Dinner

Meat has a place on millions of tables across the world—and that includes steak. While the cooking method used to prepare steak is highly important, a great steak starts with choosing the right type and cutting it properly.

If you want to improve your steak-cutting skills for a deliciously tender and easy-to-chew cut of meat, you’ll want to read on!

4 Tips for the Perfect Cut

To perfectly cut a steak, there are a few crucial things to remember. Selecting the right type of meat, using the right utensils, and cutting against the grain will benefit you greatly when you slice your steak.

Choose the Right Meat

Before worrying about the cutting technique, you must ensure you choose the correct cut of meat. Some meats slice easier than others, and the type of meat you select will affect the prep and cooking times.

Choose the Correct Knife

It may seem obvious, but ensuring you’re using the proper knife is imperative to achieving a great cut. There are three varieties of blades for cutting meat: the boning knife, the chef’s knife, and the cleaver.

The boning knife has a slim, narrow blade which makes it great for de-boning and requires less frequent sharpening. The chef’s knife is the primary knife in the kitchen but also works well for de-boning. Lastly, the cleaver has a broad, heavy blade and is perfect for larger pieces of meat, such as a lamb or a rack of ribs. 

Freeze the Meat

While it may seem counterintuitive (and even dangerous) to cut frozen meat, there’s a benefit to cutting your steak when it’s semi-frozen. Due to the freezing and crystallizing water inside the meat, there’s better firmness and rigidity that makes it easier to slice.

Cut Against the Grain

The most important tip for cutting your steak is cutting against the grain. If you slice with the grain, you’ll likely end up with chunks or slices that are hard to chew and even rubbery. So, it’s crucial to look for the muscle fibers of the meat and slice perpendicular to them.

This technique is essential for cuts of meat that are typically tougher, like flank or skirt steak. You can also use this method on poultry and rib roasts for more tender meat that’s easy to chew

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