Description
Perfectly sliced steak transforms a simple cut of meat into tender, juicy, restaurant quality bites. This guide teaches you how to identify the grain, slice with precision, and enhance flavor for a beautiful presentation every time.
Ingredients
Scale
- 1 cooked steak, rested for at least 10 minutes
- 1 teaspoon coarse sea salt
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- Fresh herbs such as parsley or thyme
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon flaky finishing salt
Instructions
- Examine the surface of the steak and locate the natural muscle fibers, also known as the grain.
- Place the steak on a cutting board and rotate it if needed to position the grain diagonally to your knife.
- Using a sharp knife, slice perpendicular to the grain in smooth, even motions.
- Adjust slice thickness to your preference, aiming for 0.5 to 1 centimeter.
- Brush slices lightly with olive oil and season with finishing salt and cracked pepper.
- Arrange slices on a plate or board, slightly fanned for presentation.
Notes
- Always let the steak rest before slicing to retain juices.
- Use a sharp knife for cleaner cuts and better control.
- Slicing thinner creates more tender bites, ideal for salads or bowls.
Nutrition
- Serving Size: 1 portion
- Calories: 250
- Sugar: 0g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 70mg
Keywords: steak slicing, how to slice steak, cut against the grain, tender steak, kitchen technique