Description
Learn how to slice steak like a pro with this simple, flavorful guide. From choosing the right cut to slicing against the grain, this method delivers juicy, tender steak every time.
Ingredients
Scale
- 1 to 1.5 pounds Ribeye Steak
- 1 tablespoon Sea Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Olive Oil
- 2 Garlic Cloves, smashed
- 1 sprig Fresh Rosemary (optional)
Instructions
- Heat a cast iron skillet or grill over high heat until very hot. Make sure your knife is sharpened and your cutting board is clean.
- Rub steak with olive oil, then season both sides with sea salt and freshly ground black pepper. Optionally add garlic and rosemary while cooking.
- Lightly oil your skillet or grill. If using garlic or herbs, place them in the pan with the steak to infuse flavor.
- Sear the steak for 3-4 minutes per side, depending on thickness, until desired doneness is reached.
- Once seared, remove the steak from the heat and rest it for 10 minutes, loosely covered with foil.
- Transfer the rested steak to a cutting board. Pat dry any surface moisture with a paper towel for cleaner slicing.
- Slice the steak thinly against the grain. Serve immediately with your favorite sauce or sides.
Notes
- Always rest steak before slicing to retain juices.
- Use a sharp knife for clean, even cuts.
- Cut against the grain for maximum tenderness.
- Slice thinner for wraps or sandwiches.
Nutrition
- Serving Size: 1 portion
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Keywords: how to slice steak, steak slicing technique, tender steak tips, slicing against the grain, ribeye slicing guide