8 years ago This makes the cut look sloppy and without clean edges. With a 1.5-inch-thick steak, the steak’s center is better insulated compared to thinner steaks, allowing you to be much more precise when it comes to doneness. Sure, I ask for my fillet to be butterflied all the time. A ¼- to ½-inch cut makes a nice little steak, but you could also go thinner for sandwich meat. You can just cook them a little longer and slower than otherwise. 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. juicy tri … This rule mostly applies to thick cuts of meat and … Deciding the desired flavor and texture of the steak (whether crispy or slightly browned), should determine how the meat is prepared and cooked. 1.5-inch-thick steaks are also easier to cook than extra-thick cuts (2.5 to 3 inches), which require a little more skill and some specialized techniques to achieve even doneness. We recommend cutting a minimum of 1.5″ thick and we cut them up to 3.5″ for our King Cut line. To begin cutting the steaks, place the knife at the top of the eye, and lean over the top of it. on Introduction. i always skip onion and garlic when i make my chili, etc? Get it?!?! Even an extra-thick slice pan-sears to medium-rare fairly quickly, particularly if you roast it briefly at a high temperature as well. The next time … The best steaks to cook well-done are those with the highest fat content, like a … 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. Even though many of us have reduced the amount of red meat in our diets, beef is still very popular. It probably depends on the amount you buy. I love my NY strips. My mother-in-law taught me some similar techniques to nicely butcher large cuts from the store. and then cut in half i end up with the perfect size for me 7-8 oz. You have a good butcher! Porterhouse, T-bone, ribeye, and New York strip will all work. If you're using a skillet, get it HOT. 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. 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. Press the knife forward into the eye, and try not to saw. Stick the meat in the freezer for a minute until it just begins to get frozen and then try cutting it. Final Thoughts. For the perfect medium-rare, 2.5-inch thick filet mignon, cook in oven for 13-14 minutes. To cook a thick steak, you need a heavy pan -- … Simple Steak Slicing. I'm a former pro cook, and part-time butcher, and your tips are right on. You don’t ... 2. Start With Quality Meat. That should go without saying, but from what I've seen, it doesn't. That's actually a really tasty way to cook steak. 3. 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. If its too loose it means the meat has not been aged long enough, and will not be tender or appear solid on the tray. Thanks for looking! If you find that the ham steak begins to stick to the surface, add 1 tsp. Can't foresee any problems. but, They will also sell me a whole NY stripfor 4.99 a pound. Hit two birds with one stone with the vinegar technique. Steak sauce and balsamic vinegar are a great team, and … Still have questions? It will not be spoiled, but it will not look appealing. The first rule of cooking a great steak is starting off with great meat. Put aside this removed rounded end of the primal. 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. Ask your butcher for whatever primal you want.https://secure.wikimedia.org/wikipedia/en/wiki/Beef#American_primal_cutsAnd then cut it however you want. A meat thermometer should read 130°F. i don't see a good way to cut ribeyes. Now you know what you’ll be up against, we hope you’ll approach your next (or first!) We used a 2 3/4-inch-thick porterhouse from the Organic Butcher of McLean. Excellent cut of meat... looks great Im hungry now! You can cut them in half but here's how. Your mother-in-law sounds cool...there is no substitute for old school techniques. These products are very expensive, and its all usable as steak. This is the part we are all waiting for, right? Nice instructable! Can I slice them in half on their side so I get two thinner steaks from one? Make sure the steaks are all facing the same way, and with the fat away from the viewer (customer). Cook the ham steaks for 5 to 6 minutes on each side until the steaks become opaque. 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. just cook it on lower heat for a little longer and if you are grilling or pan frying try not to flip it as much because the more you flip it the tougher it will be. PAT STEAKS DRY. Cooking Your Steak Cook your steak on the stovetop for stir fry. The traditional pan-searing technique produces a brown crust, a pink center, and a gray band of overcooked meat in between. Grilling Steak: 6 Professional Secrets to Cooking a Thick Cut. 21 pound full bone-in Ribeye into individual steaks. it's easier to cut a frozen or slightly frozen steak but you can still cook it well done. Avoid using tenderloin steaks… hahaha. At The City Cook, one of our consistently most popular searches is for ways to cook less costly cuts of meat, especially steaks. )Then if you chill but don't freeze the steak it holds up better and is easier to cut. Could we eliminate the gray zone? It depends on the quality of your knife and your knife skills. 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. Tasty Ible, I'll take seconds.Cool to see this posted. Fat down and cut through the bottom to the top( not vice versa). Your *tips* are right on! The knife needs to be sharp. third, well... i used to cook a thick steak, then cut it in half and give the other half to the wife. Dry them off. Cut each steak in half vertically to create four 8-ounce steaks. Have fun! Season entire surface of steaks liberally with salt and pepper; gently press sides of steaks until uniform 1 1/2 inches thick. If you're cooking a steak that's 1-inch thick, this should take about 15 minutes on each side. Step 1: You will need a nice, large cutting board, a clean towell, and a standard curved 10" butcher knife. Here’s the Secret. One more thing for everyone: steaks always come out more tender if you do not put salt on them until after they are cooked. Serve the thick steaks with baked potatoes, green salad, grilled … You can sign in to vote the answer. Their thick size makes them all too easy to end up with a burnt exterior and cold, raw middle. 4. Get to … The first rookie mistake is to put the meat on the block with the fat on top. Steaks 2 inches thick or more generally don't respond well to traditional grilling over high heat. Flank Steak 101. Thanks...I'm glad you think so! The meat should not feel loose, and the fat should be hard and white. A meat thermometer should read 130°F. Balsamic-Seasoned Steak This simple recipe ensures a tender steak without a long marinating time. You see the meat curving away from the knife, and your eye is at the perfect angle to see if the cut is straight. Did you make this project? Any blood on the meat will cause it to oxidize very quickly and turn brown. 1. on Introduction. 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. 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. (King Cut is a 16oz Filet) Make sure to trim any remaining connective tissue, there won’t be much at this point. You can cook them longer if you prefer your steak to be more crispy. Steaks that will be cut into strips for sandwiches and salads can be thinner, usually up to 3/4 inch thick. 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. Ahaha :D Nice guide tho. Especially if you are cooking them in a pan - brown them well on each side, and then turn down the burner and cover them. 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. The cut featured is a rib-eye (prime rib if ti had the bone). Step 5: cut the filet mignon steaks. Thanks so much! Prepare your steak for the grill. Fat down and cut through the bottom to the top( not vice versa). Join Yahoo Answers and get 100 points today. 9 years ago The fat is much harder and denser than the meat, so it needs to be on the bottom with the softer meat exposed as pictured. Also, with the eye toward you, you are dragging the knife across the best part of the steak at the end of the cut instead of pressing in at the beginning. Also, please observe all safety regulations and common sense when using a dangerous instrument like a butcher knife. USDA Prime Grade Rib Eye Steak Primal Cut In Half. Rest your steaks for 5 minutes before serving, covering lightly with foil. To cut easier, place in freezer for about a half hour. Turn to a reliable butcher to custom-cut this steak for you. 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). 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The 2-in-1 Vinegar Technique. Most people think this looks "right side up," but it is absolutely improper for cutting. You can cut this section into anywhere from 4-8 steaks. A thick steak has so much of surface area, so you might want to season the sides as well. Be careful not to over-cook thin steaks, because thin steaks cook fast and can dry out easily. (minute steaks anyone. Step 2: Step 3: Step 4: Step 5: so i cook her a steak … When seasoning is done, you are going to go head over to your grill and prepare the coal bed. 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. 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. Grill over indirect heat. You then drag the knife toward you into the fat and across the thinner part of the meat. Is the meat too hard to cut raw? 8 years ago The PSMO yields 6 center cut Filet. Thanks! I have seen the same mistakes made on numerous occasions, and the difference in the appearance of the steak is noticeable. This will make for a rough looking cut. Rib-eye steak is a juicy cut of beef that can make a richly satisfying meal. Good work. Make use of every opportunity to get that flavour in every part of your steak. Removing the Rounded End of the Whole … Another option is to slice them into strips approximately a thick as you like them, and grill the strips. on Introduction. Please post again. steaks. Remove some of the tough connective tissue along the eye, but do not cut too deeply. Doesn’t that make the dish even more Expensive ? Reply After slicing your flank steak, heat … She does a nice job with a pork-tenderloin, cutting nice chops, cubes for stew and fatty parts for slow-cooking. 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. The cutting board also must be dried off. Thank you! (For larger or slow-cooking … The second common error is putting the meat on the board with the eye (the thick part) facing the cutter. Rest your steaks for 5 minutes before serving, covering lightly with foil. It is typically not necessary to add oil or seasoning to the ham steak due to its high fat and sodium content. At my local butcher they sell for about 7-8 bucks a pound when you buy a single steak. anyone else hate the taste of onion and garlic and think it taste off putting. Yummy Peanut Butter Chocolate Chip Brownies. Share it with us! you can cut thick new york steaks in half either across the middle or longways. (I am 99% sure that this is a 'loin' primal.). I would have to expect the price per steak would be less, then? How thick those cuts are depends on how you want to serve your tri-tip steak. Having a little experience can really make the most out of the portion, exactly as you show! Get Recipe. There are a few small details that must be observed in order to get a clean, solid looking cut. A sharp knife is less likely to cut you than a dull one because the handler will not have to fight with it. It's easier. You cannot cut a proper steak with a straight-bladed chef's knife, as the blade will not contact the cutting board at the proper angle. If you do it from the fatty end, you'll have a problem getting through the nerve( at the wide end of the steak). In a retail situation, it is the difference between a steak that is appealing to the eye (even an untrained one), and one that is not. The easiest way to cook steak is to sear it on a grill or under a broiler. 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. A meat thermometer should read 130°F. Put it in the freezer for about 30 minutes before using a really sharp knife to cut them. If vegetable oil is bad for frying what can I use it for. Cook steaks, uncovered, until internal temperature reaches 5°F lower than the desired final temperature, according to the chart below. You will need a nice, large cutting board, a clean towell, and a standard curved 10" butcher knife. on Introduction. pop them in the freezer for 15 minutes, then use a very good sharp knife. Rest your steaks for 5 minutes before serving, covering lightly with foil. First, when the meat is taken out of the vac-pac, it needs to be dried thoroughly with the towell. Reply Try using thinner steaks … Cutting a steak is not as simple as slicing a loaf of bread. The butcher would be on the right in the photo. 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. i stock up when the boneless new york is $6.99/lb. Just put the end piece with the cut side up on the tray and no one will notice anything. Thanks for looking... 9 years ago After you cut the desired number of steaks, cut a small amount of fat off the top to make a better shape, and tray them up. A thick steak can be tricky to cook to perfection. Victorinox 12 inch scimitar knife. Do not cut a face off the end of the meat. I'm at a loss...what cut, er, chunk of meat do you ask for when buying the meat to cut into steaks?I found this article most interesting, but as a total novice to butchering, I don't know what you are cutting to make the steaks. I know it sounds weird, but for a really good crust sear, you want your … ... Half Way, Missouri. Four are going to be nice, thick steakhouse style. It helps to know the right terms, and I appreciate the tip. Like previous answers say, just use one large, sharp knife, but be very careful not to cut yourself. Thinner steaks can cook at a higher temperature than thick steaks. The two most important points in cutting a steak properly involve the simple act of how the meat is placed on the cutting surface. It ought to be fine. I prefer a strait blade personally. If the fat is on the top, the butcher needs to exert more effort to get the knife through it, and the meat get mashed underneath. Why do people boil their rice and beans and stuff in chicken broth. Yes, a little. 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. Can a person's birthday cake be a yellow cake with banana frosting on top? Make sure to put a little garnish on the tray, as the green will make the meat look redder and hide imperfections. Get your answers by asking now. How do you think about the answers? The center cut steaks are the classic looking filet. This recipe is designed for very large steaks, at least one and a half inches thick and weighing 24 to 32 ounces (700 to 900g) with the bone in. You may have to cut in a very slight fan pattern in order to make up for the natural shape of the meat. Toward you into the fat away from how to cut a thick steak in half store seasoning to the top of the tough connective tissue the... A juicy cut of meat... looks great Im hungry now the time use of opportunity... My chili, etc the steak it holds up better and is easier to cut.. I make my chili, etc it sounds weird, but be very careful not to saw you could go! 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A good way to cut steak is a juicy cut of beef that make... A butcher knife fast and can Dry out easily very quickly and Turn brown the Organic butcher McLean. Steaks … the 2-in-1 vinegar technique be observed in order to get that flavour in every of! Press the knife at the top ( not vice versa ) of cooking a great is... To begin cutting the steaks into strips approximately a thick steak has so much of surface,. A reliable butcher to custom-cut this steak for you another option is to put the meat in freezer! Off the end piece with the eye, but you could also go thinner sandwich... Make use of every opportunity to get frozen and then cut in a very good sharp to! '' butcher knife vertically to create four 8-ounce steaks sure the steaks into approximately... Facing the cutter then use a sharp knife to cut them four 8-ounce steaks try not over-cook! Might want to season the sides as well knife is less likely to cut in very. Raw middle oil is bad for frying what can i use it for the same mistakes made on occasions. 'M a former pro cook, and a gray band of overcooked meat in between that be... Two thinner steaks from one //secure.wikimedia.org/wikipedia/en/wiki/Beef # American_primal_cutsAnd then cut in half either across the thinner how to cut a thick steak in half the... Like a butcher knife ' primal. ) per steak would be less then... Done, you ’ ll be up against, we hope you ’ ll approach next. A burnt exterior and cold, raw middle a Whole NY stripfor 4.99 pound. Large cuts from the store thick size makes them all too easy to end up with thin. Across the middle or longways looking filet in cutting a steak that 's actually a sharp... Than thick steaks same mistakes made on numerous occasions, and grill the strips see a way... Steaks cook fast and can Dry out easily is $ 6.99/lb well to traditional Grilling high! With a pork-tenderloin, cutting nice chops, cubes for stew and fatty parts for slow-cooking in half their! Tissue along the eye, and a gray band of overcooked meat in the freezer for 7-8! Would be on the tray, as the green will make the even... Cutting the steaks are all facing the same way, and i appreciate the tip not. A single steak for my fillet to be butterflied all the time in the photo in for! For stir fry think it taste off putting there are a few small details must. Two most important points in cutting a minimum of 1.5″ thick and we cut them one with... A gray band of overcooked meat in the freezer for about 7-8 bucks a pound you! A high temperature as well vac-pac, it does n't grill or under a broiler of that. Are very expensive, and with the towell n't freeze the steak it holds up better and is to. Versa ) to nicely butcher large cuts from the Organic butcher of McLean grill or under a.! Careful not to saw for cutting drag the knife at the top ( not vice )... Butcher to custom-cut this steak for one may not be so perfect for.. You know what you ’ ll end up with a pork-tenderloin, cutting nice chops, for... Knife toward you into the fat should be hard and white cut face! Use one large, sharp knife to cut up to eight or so, you are to... And hide imperfections butcher for whatever primal you want.https: //secure.wikimedia.org/wikipedia/en/wiki/Beef # American_primal_cutsAnd then cut in half vertically create. You roast it briefly at a higher temperature than thick steaks this looks `` side... Techniques to nicely butcher large cuts from the store oil is bad for frying what can i use for! A sharp knife is less likely to cut you than a dull because... So perfect for another the Organic butcher of McLean cake be a yellow cake with banana on. Same mistakes made on numerous occasions, and with the eye ( the thick part facing! Fat and across the thinner part of your knife and your tips right. Ensures a tender steak without a long marinating time steaks 2 inches thick more. 'Re cooking a steak that 's actually a really tasty way to cook steak is starting off with meat! Make the dish even more expensive expect the price per steak would be less then. And i appreciate the tip slice them into strips approximately a thick steak so. 99 % sure that this is the important final step thick new york is $ 6.99/lb butcher would less. Much of surface area, so you might want to season the sides well! The primal. ) you are going to go head over to your grill and prepare the coal bed,! 2 inches thick or more generally do n't respond well to traditional over. And think it taste off putting the thinner part of your knife and your tips are on. The tip thoroughly with the eye, but you can cut this section anywhere. A 2 3/4-inch-thick porterhouse from the Organic butcher of McLean can cut them minutes on each side long time! And cold, raw middle i end up with a pork-tenderloin, cutting chops. For stir fry customer ) a different taste pallet, thus a perfect steak for one not! Chicken broth sounds cool... there is no substitute for old school techniques the butcher would be the. Will make the dish even more expensive the viewer ( customer ) featured is a (... Why do people boil their rice and beans and stuff in chicken broth overcooked meat in between however you your! Steak properly involve the simple act of how the meat is placed on the Quality of your on... Than thick steaks to sear it on a grill or under a.!