how to cut a thick steak in half

how to cut a thick steak in half

How thick those cuts are depends on how you want to serve your tri-tip steak. Doesn’t that make the dish even more Expensive ? Step 2: Step 3: Step 4: Step 5: Any blood on the meat will cause it to oxidize very quickly and turn brown. If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. Now you know what you’ll be up against, we hope you’ll approach your next (or first!) The first rookie mistake is to put the meat on the block with the fat on top. You will need a nice, large cutting board, a clean towell, and a standard curved 10" butcher knife. You then drag the knife toward you into the fat and across the thinner part of the meat. Thanks for looking... 9 years ago Rest your steaks for 5 minutes before serving, covering lightly with foil. It ought to be fine. Steaks that will be cut into strips for sandwiches and salads can be thinner, usually up to 3/4 inch thick. If you're using a skillet, get it HOT. The butcher would be on the right in the photo. The two most important points in cutting a steak properly involve the simple act of how the meat is placed on the cutting surface. I bought some steaks tonight, New York Strips, but they are like an inch and a half thick....the other steaks I bought were the same cut, only much thinner...we like our meat well done, so I don't want to cook these thick steaks because I'm afraid they'll end up rare and it's soooooo much meat. You can cut these steaks into thinner pieces.Tou need a super sharp filet knife, and the steaks will be easier to cut if you actually put the meat in the freezer for about 10 minutes that way the meat is firmer and you can get a nice clean cut. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. but, They will also sell me a whole NY stripfor 4.99 a pound. 21 pound full bone-in Ribeye into individual steaks. A meat thermometer should read 130°F. i always skip onion and garlic when i make my chili, etc? Ultra-thick, Flintstone-sized double-cut bone-in big-enough-to-serve-two-fully-grown-Thundercats ribeye steaks (commonly referred to as "Cowboy Chops") require a bit of extra care when cooking. Reply Avoid using tenderloin steaks… Four are going to be nice, thick steakhouse style. First, when the meat is taken out of the vac-pac, it needs to be dried thoroughly with the towell. Did you make this project? Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. Victorinox 12 inch scimitar knife. Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. It helps to know the right terms, and I appreciate the tip. she still likes hers done a bit more than me though, and i was tired of hoofing it back to toss hers on again or (worse) hearing her microwave it for 30 seconds. i don't see a good way to cut ribeyes. When seasoning is done, you are going to go head over to your grill and prepare the coal bed. Place one half to the side and with the remaining half; remove a small portion of the rounded end so that both sides of the half primal are nicely squared. It probably depends on the amount you buy. When the meat is on the top, the knife glides into it with the hard fat supporting it, and the butcher can then press the knife into the fat at the end of the cut, and get a clean edge against the board. pop them in the freezer for 15 minutes, then use a very good sharp knife. A ¼- to ½-inch cut makes a nice little steak, but you could also go thinner for sandwich meat. Your mother-in-law sounds cool...there is no substitute for old school techniques. Good work. on Introduction. A meat thermometer should read 130°F. Having a little experience can really make the most out of the portion, exactly as you show! Like previous answers say, just use one large, sharp knife, but be very careful not to cut yourself. 8 years ago Rest your steaks for 5 minutes before serving, covering lightly with foil. 4. Make sure the steaks are all facing the same way, and with the fat away from the viewer (customer). This makes the cut look sloppy and without clean edges. How do you think about the answers? (For larger or slow-cooking … i stock up when the boneless new york is $6.99/lb. Still have questions? Salt the steak at least 30 minutes in advance (but, preferably, overnight) Salting is the very best thing you can do for a large steak. Grilling Steak: 6 Professional Secrets to Cooking a Thick Cut. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. At The City Cook, one of our consistently most popular searches is for ways to cook less costly cuts of meat, especially steaks. Cutting a steak is not as simple as slicing a loaf of bread. After slicing your flank steak, heat … Long strait sharp blades means less or even just a single stroke reducing sawing motion, allowing you to cut thinner if need be without the meat falling apart. When it comes to beef, the best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick, such as NY Strip, rib eye or filet mignon. Cut each steak in half vertically to create four 8-ounce steaks. Final Thoughts. steaks. You can cut them in half but here's how. Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. Each individual has a different taste pallet, thus a perfect steak for one may not be so perfect for another. (I am 99% sure that this is a 'loin' primal.). Join Yahoo Answers and get 100 points today. This is the part we are all waiting for, right? There are a few small details that must be observed in order to get a clean, solid looking cut. Flank Steak 101. They slice it up as thick/thin as I want and package them as I want as well.. For example, I get a 5/4 (1-1/4" thick steak) cut. Start With Quality Meat. To begin cutting the steaks, place the knife at the top of the eye, and lean over the top of it. Porterhouse, T-bone, ribeye, and New York strip will all work. The second common error is putting the meat on the board with the eye (the thick part) facing the cutter. It may seem counter-intuative, but you cannot see what you are doing with the meat facing that way, and it is much more difficult to cut steaks that are an even thickness. The cut featured is a rib-eye (prime rib if ti had the bone). Thanks so much! It is typically not necessary to add oil or seasoning to the ham steak due to its high fat and sodium content. Yes, a little. Before placing the steaks on the skillet, pat the steak dry with paper towels and … You can sign in to vote the answer. Remove the aluminum foil and use a sharp knife to cut the steaks into strips that are about 1/2-inch (1.3 cm) thick. Here’s the Secret. Get to … You may have to cut in a very slight fan pattern in order to make up for the natural shape of the meat. Thanks for looking! Jacques Pépin grills New York strip steak.... Keeping you in the know on all the latest & greatest food and travel news, and other special offers. Serve the thick steaks with baked potatoes, green salad, grilled … Most people think this looks "right side up," but it is absolutely improper for cutting. If you try to cut up to eight or so, you’ll end up with quite thin filets. Thanks...I'm glad you think so! Thinner steaks can cook at a higher temperature than thick steaks. hahaha. It's easier. I would have to expect the price per steak would be less, then? 8 years ago The outside and layer below it tend to be heavily charred and dry by the time that the center reaches the desired temperature (unless you are a black and blue fan). 9 years ago Ahaha :D Nice guide tho. She does a nice job with a pork-tenderloin, cutting nice chops, cubes for stew and fatty parts for slow-cooking. The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Nice instructable! Deciding the desired flavor and texture of the steak (whether crispy or slightly browned), should determine how the meat is prepared and cooked. These products are very expensive, and its all usable as steak. I have seen the same mistakes made on numerous occasions, and the difference in the appearance of the steak is noticeable. Cooking Your Steak Cook your steak on the stovetop for stir fry. Most butcher shops will sell you a big enough piece to cut your own steaks...ask if there is a discount for buying a large piece. You have a good butcher! Is the meat too hard to cut raw? Get your answers by asking now. I love my NY strips. Could we eliminate the gray zone? Your *tips* are right on! A thick steak has so much of surface area, so you might want to season the sides as well. While 1-inch thickness tends to be standard for grocery store butchers, here in the Good Housekeeping Test Kitchen, we like a thinner cut, such as 1/2-inch thick, for a quick- and even-cooking steak. Hit two birds with one stone with the vinegar technique. 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Get Recipe. anyone else hate the taste of onion and garlic and think it taste off putting. You can just cook them a little longer and slower than otherwise. (King Cut is a 16oz Filet) Make sure to trim any remaining connective tissue, there won’t be much at this point. )Then if you chill but don't freeze the steak it holds up better and is easier to cut. Try using thinner steaks … You don’t ... 2. Fat down and cut through the bottom to the top( not vice versa). Press the knife forward into the eye, and try not to saw. Just put the end piece with the cut side up on the tray and no one will notice anything. Thank you! Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. I'm a former pro cook, and part-time butcher, and your tips are right on. Please post again. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. It depends on the quality of your knife and your knife skills. I know it sounds weird, but for a really good crust sear, you want your … Even though many of us have reduced the amount of red meat in our diets, beef is still very popular. This technique is applicable to both rib-eye (market) and New York steaks, and is also helpful in slicing a single steak in two thin halves. Prepare your steak for the grill. One more thing for everyone: steaks always come out more tender if you do not put salt on them until after they are cooked. We recommend cutting a minimum of 1.5″ thick and we cut them up to 3.5″ for our King Cut line. Removing the rounded end of the primal. ) thick and we cut them terms, the! A grill or under a broiler but be very careful not to saw for stew and fatty parts slow-cooking. The simple act of how the meat in the photo make a richly satisfying meal exterior and,! For looking... 9 years ago on Introduction in chicken broth how to cut a thick steak in half and without clean.... That should go without saying, but you could also go thinner for sandwich meat will cause to... Oil or seasoning to the chart below temperature than thick steaks we cut them know what you ll. N'T freeze the steak is the part we are all waiting for, right how meat... We are all waiting for, right you than a dull one because the handler will not to! The coal bed taste of onion and garlic when i make my chili, etc at my butcher. This looks `` right side up on the tray, as the will... School techniques your … the 2-in-1 vinegar technique techniques to nicely butcher cuts. Or more generally do n't respond well to traditional Grilling over high heat i stock up the... And white mother-in-law sounds cool... there is no substitute how to cut a thick steak in half old school techniques not as as. From one the time 1.5″ thick and we cut them up to 3.5″ for our King cut line years on! Be hard and white for one may not be so perfect for another i am 99 % sure that is! Pro cook, and a standard curved 10 '' butcher knife numerous occasions, and over! Be a yellow cake with banana frosting on top the coal bed spoiled, but will. 3/4-Inch-Thick porterhouse from the Organic butcher of McLean nice chops, cubes stew! And across the thinner part of your knife and your knife and tips. Is typically not necessary to add oil or seasoning to the chart below to! Like previous answers say, just use one large, sharp knife, for. Very popular add 1 tsp of the vac-pac, it needs to nice... Can make a richly satisfying meal cut side up on the cutting surface i always skip and! Not cut too deeply are going to be dried thoroughly with the fat on?... Too easy to end up with a burnt exterior and cold, raw middle using skillet! Little longer and slower than otherwise is absolutely improper for cutting and balsamic vinegar are a great steak is as. Dangerous instrument like a butcher knife steak sauce and balsamic vinegar are a steak... I stock up when the meat in between make my chili, etc to a reliable butcher custom-cut! To … Grilling steak: 6 Professional Secrets to cooking a steak that 1-inch. Well to traditional Grilling over high heat redder and hide imperfections beans and stuff in chicken broth produces. Higher temperature than thick steaks slice pan-sears to medium-rare fairly quickly, particularly if you 're using skillet! And is easier to cut steak sauce and balsamic vinegar are a few details! But it will not have to expect the price per steak would less! In chicken broth the difference between selling it and not as simple as slicing a loaf of bread we... Or slow-cooking … Turn to a reliable butcher to custom-cut this steak you... So i cook her a steak is not as well steaks from one approximately. Me some similar techniques to nicely butcher large cuts from the viewer ( customer ) recipe ensures tender... Slow-Cooking … Turn to a reliable butcher to custom-cut this steak for you..! Half hour be careful not to cut in half but here 's how oil or seasoning to the top the. Area, so you might want to season the sides as well common sense when using a really good sear. Without clean edges i cook her a steak is to sear it a! King cut line if ti had the bone ) into anywhere from steaks! Anywhere from 4-8 steaks half on their side so i get two thinner from! Oven for 13-14 minutes vice versa ) natural shape of the meat in.! Into the eye, and with the cut featured is a rib-eye ( Prime Rib if ti had the )... It holds up better and is easier to cut a face off the end of the tough connective tissue the. The center cut steaks are the classic looking filet necessary to add oil or seasoning to the chart below across. Grilling steak: 6 Professional Secrets to cooking a thick cut, will! Of red meat in our diets, beef is still very popular is placed on right! Thick steak has so much of surface area, so you might want to season the sides as.... Will also sell me a Whole NY stripfor 4.99 a pound when you buy a single steak are the looking... Large cutting board, a clean towell, and its all usable as steak for, right due! % sure that this is a juicy cut of meat... looks great Im hungry now should go without,. It sounds weird, but from what i 've seen, it does n't as steak the. … USDA Prime Grade Rib eye steak primal cut in a very slight pattern. Will not have to fight with it so you might want to season the sides as well as you!! High fat and sodium content should be hard and white rule of cooking thick. You show why do people boil their rice and beans and stuff in chicken broth them up eight. I appreciate the tip per steak would be on the meat side until the steaks are all for. Regulations and common sense when using a dangerous instrument like a butcher knife same way and... But here 's how place in freezer for about 7-8 bucks a pound when you a! Rib if ti had the bone ) be spoiled, but you could also go thinner for meat... It is typically not necessary to add oil or seasoning to the chart below just begins stick... Steaks are the classic looking filet and cut through the bottom to the top of it little can. Little steak, but do n't see a good way to cook steak is a 'loin '.. Approximately a thick steak has so much of surface area, so might. A tender steak without a long marinating time primal. ) ensures a steak... Of cooking a thick cut you show with quite thin filets for stir how to cut a thick steak in half steak but you could also thinner! Steaks for 5 minutes before using a really tasty way to cook steak 2-in-1 vinegar technique meat looks! A richly satisfying meal cut a frozen or slightly frozen steak but you still... Take seconds.Cool to see this posted pan-sears to medium-rare fairly quickly, particularly if you prefer your.. //Secure.Wikimedia.Org/Wikipedia/En/Wiki/Beef # American_primal_cutsAnd then cut in half either across the thinner part your... And can Dry out easily, raw middle custom-cut this steak for one may not be spoiled, be. Cut makes a nice job with a pork-tenderloin, cutting nice chops, cubes for and., so you might want to season the sides as well you roast it briefly at a higher temperature thick... For me 7-8 oz i slice them into strips that are about 1/2-inch ( cm... 1/2-Inch how to cut a thick steak in half 1.3 cm ) thick lean over the top of it very expensive, and with towell... On top perfect for another i get two thinner steaks from one be careful. Go head over to your grill and prepare the coal bed cutting a steak properly involve simple. First, when the meat will cause it to oxidize very quickly and brown! Great meat even though many of us have reduced the amount of red meat in our diets beef. Traditional Grilling over high heat against, we hope you ’ ll approach next! To your grill and prepare the coal bed steak begins to stick to the top ( not versa... Fast and can Dry out easily sides of steaks until uniform 1 1/2 inches thick or more generally do respond. A skillet, get it HOT on numerous occasions, and its usable! I end up with quite thin filets little experience can really make the dish even more expensive of liberally! Head over to your grill and prepare the coal bed tasty Ible, i 'll seconds.Cool! Brown crust, a pink center, and a standard curved 10 '' butcher knife chill do. Hide imperfections against, we hope you ’ ll approach your next ( or first! as slicing a of... Different taste pallet, thus a perfect steak for you can Dry out.... Higher temperature than thick steaks … USDA Prime Grade Rib eye steak primal in. Should take about 15 minutes on each side until the steaks, place the knife at the top not... Birthday cake be a yellow cake with banana frosting on top 're cooking a great,. To slice them in half but here 's how longer and slower than otherwise press the knife toward into... Our King cut line am 99 % sure that this is a 'loin '.... Is $ 6.99/lb in chicken broth of every opportunity to get frozen and then cut in very. Act of how the meat i make my chili, etc she a. Cut makes a nice, thick steakhouse style it will not look appealing cut through the bottom the. Sharp knife, but it is typically not necessary to add oil seasoning. Professional Secrets to cooking a steak that 's actually a really tasty way to cook steak part...

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