How to Cut a Steak the Right Way

How to Cut a Steak the Right Way – A guide to cutting your steak correctly so you can get the most flavor and the best texture.

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Most people think that the only way to cut a steak is to slice it against the grain. However, there is more than one way to cut a steak, and each way has its own advantages. In this article, we will cover three different ways to cut a steak: against the grain, with the grain, and crosswise.

The Right Way to Cut a Steak

It can be debated whether there is a “right” way to cut a steak. Some people are of the opinion that as long as the steak is cooked to the right temperature, the way it is cut does not matter. Others believe that the way a steak is cut can enhance the flavor and the eating experience.

The Right Tools

If you want to cut a steak the right way, you need to have the right tools. A good sharp knife is essential, and you’ll also need a cutting board. If you’re going to be cutting a lot of steaks, it might be worth investing in a special steak-cutting board. These boards are designed to make it easy to cut steaks, and they often have features that make it simpler to get even cuts.

Once you have your tools, it’s time to learn how to cut a steak. The first thing you need to do is prepare the steak. This means making sure it’s of an even thickness so that it will cook evenly. If your steak is too thick, you can use a meat mallet to pounded it down to the desired thickness.

Once your steak is prepared, it’s time to start cutting. Start by slicing the steak against the grain into thin strips. The thinner the better, as this will make it easier to cook the steak evenly and prevent it from drying out. If you’re having trouble cutting thin strips, try using a sharpening steel or honing rod to sharpen your knife before you start cutting. With a sharp knife, it should be much easier to get even cuts.

The Right Technique

There are a few different ways to cut a steak, but the right way depends on the type of steak you’re cutting and your personal preference. If you’re cutting a tenderloin, strip steak, or T-bone steak, you’ll want to use the slicing technique. For a filet mignon or ribeye steak, the best way to cut it is by sawing. And for a porterhouse or sirloin steak, you can use either slicing or sawing.

Here’s a step-by-step guide to cutting a steak the right way:

1. Start with a sharp knife. A sharp knife is essential for cutting any kind of meat, but it’s especially important for steak because you want to be able to slice through the meat without tearing it. If your knife is dull, you can use a honing steel or electric sharpener to sharpen it.

2. Place the steak on a cutting board. Make sure the cutting board is large enough so that you can comfortably cut the entire steak without having to move it around.

3. Hold the steak in place with your non-dominant hand. Use your dominant hand to hold the knife in an overhand grip (i.e., with the blade facing down).

4. Slice through the steak with smooth, even strokes. Start at the thickest end of the steak and slice towards the thinner end. If you’re slicing a strip steak, T-bone steak, or tenderloin, aim for slices that are 1/2-inch thick. For a ribeye or filet mignon, aim for slices that are 1-inch thick.

5. Saw through the meat if necessary. If you’re having trouble slicing through particularly tough meat (such as porterhouse or sirloin), you can try sawing through it with back-and-forth motions instead. Just be careful not to saw too vigorously, or you risk tearing the meat.


Now that you know how to cut a steak the right way, you can confidently cook and serve delicious steakhouse quality meat at home. Remember to use a sharp knife, and to cut against the grain for the most tender results. With a little practice, you’ll be a master of steak cutting in no time!