How to slice steak

It’s time to eat! You have been waiting to grill your massive steak over the fire since you picked it up from the local butcher shop. Now, the meat is done! You are so hungry that you dive right into cutting it only to find out that its not as tender as you thought it would be! So, what went wrong??? I bet it had something to do with how you sliced it. How you slice your steak is a very important part of the process. It can truly make or break your eating experience; and leave you thinking that something was wrong with the meat or how you cooked it.

First off, not all steaks need slicing…

Most personal steaks like ribeyes, sirloins and filets are not supposed to be sliced until served. However, steaks like flank, skirt, picanha, tri-tip and brisket all need attention to detail when being cut. Having sliced steak the wrong way enough times to learn my lesson, I have gathered some tips to make sure you get the most out of your perfect cut of beef.

Have A Large Enough Cutting Surface

While some might overlook where they slice their meat, I think that this is the most important part of the process. When you start to feel cramped with space, then you begin to make errors in your slicing. Get a large cutting board like this one from Brooklyn Butcher Blocks found on to help solve that problem.

grilled steaks with board sauce
Derek next to campfire

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