How to Cut Steak Like a Pro

Here’s a guide on how to cut steak like a pro, so you can enjoy your meat the way it was meant to be enjoyed!

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Cutting steak can be a tough task, especially if you’re not used to doing it. But with a little practice, you can become a pro at steak cutting in no time. Here are a few tips to help you out:

1. First, make sure you have a sharp knife A dull knife will make it harder to cut steak and can even be dangerous.

2. Next, place the steak on a cutting board and position it so that the grain of the meat is running horizontally.

3. Then, using your knife, start slicing the steak against the grain into thin strips.

4. Once you’ve sliced all of the steak, it’s time to start chopping it up into smaller pieces. Start by placing the strips of steak on top of each other and then chopping them into small pieces with your knife.

5. Finally, serve your steak however you like!

The Right Knife

If you want to cut steak like a pro, you need to have the right knife. A sharp, well-made chef’s knife is the best tool for the job. Steak knives with serrated blades can also work well.

Once you have the right knife, you need to make sure it is sharp. A dull knife will tear through meat, rather than cleanly slicing it. You can sharpen your knife at home using a honing rod or send it out to a professional sharpener.

When you are ready to cut your steak, start by trimming any excess fat from the edges. Then, position your steak so that it is flat against the cutting board. Use a sawing motion to slice through the meat, angling your knife towards the center of the steak as you go.

Once you have sliced through the steak, you can either serve it immediately or cook it according to your recipe.

The Right Cutting Board

When it comes to cutting steak, the right cutting board is key. For a substantial steak like a ribeye or New York strip, you’ll want a sturdy cutting board that won’t slide around as you carve. A wooden or bamboo cutting board will do the trick nicely. If you prefer a plastic cutting board, look for one that is textured or has grips on the underside to keep it steady as you carving.

Once you have your cutting board in place, make sure your knife is sharp. A sharp knife will make carving steak much easier – and safer! If you don’t have a sharpener handy, any decent kitchen supply store will have one for purchase.

With your cutting board and knife ready to go, it’s time to start carving! Start by slicing along the grain of the meat in long, even strokes. For a thinner steak like a flank or skirt, you can slice across the grain for more tender pieces. Once you’ve sliced the meat into strips, you can then cut those strips into smaller pieces if desired.

And there you have it – perfectly carved steak straight from your own kitchen!

The Right Temperature

As a professional chef, one of the most important things to remember is that temperature is key when it comes to food. This is especially true when dealing with meat. If you want to cut steak like a pro, then you need to make sure that the steak is at the right temperature.

There are two main types of steak cuts: ribeye and filet mignon. Each type of steak has a different cooking temperature, so it is important to know which one you are dealing with.

Ribeye steak should be cooked at a higher temperature, around 122 degrees Fahrenheit. On the other hand, filet mignon should be cooked at a lower temperature, around 115 degrees Fahrenheit.

The reason for this difference is that ribeye steak has more fat content than filet mignon. The fat content will cause the ribeye steak to cook faster and at a higher temperature.

If you are not sure what type of steak you are dealing with, then it is always better to err on the side of caution and cook the steak at a lower temperature. You can always cook it for longer if needed, but you cannot undo overcooking.

Once you have determined the right cooking temperature for your steak, the next step is to actually cook it. The best way to do this is by using a cast iron skillet.

First, preheat your oven to the proper cooking temperature for your specific type of steak. Then, heat up your cast iron skillet on the stovetop over medium-high heat until it is hot.

Next, add some oil to the pan and then place your steak in the pan. Cook each side of the steak for about 3-4 minutes, or until it reaches the desired level of doneness.

Once the steak has finished cooking, remove it from the pan and let it rest for about 5 minutes before cutting into it. This will allow the juices to redistribute throughout the meat so that they do not all run out when you cut into it.

The Right Technique

Things You’ll Need

-A sharp knife
-A cutting board
-One (1) pound of steak (any kind will do)
-One (1) plate
-One (1)fork
-One (1) tablespoon of cooking oil (any kind will do)`

First, make sure that your knife is very sharp. A dull knife will make it difficult to cut the steak and could lead to an accident. Second, place the cutting board on a stable surface. You don’t want the board to move while ’re cutting the steak. Third, place the steak on the cutting board. Make sure that the steak is at room temperature before you start cutting it. Fourth, use the fork to hold the steak in place while you cut it. Fifth, use a sawing motion to cut the steak into thin slices. Sixth, drizzle some cooking oil on the steak slices and serve them immediately.


So, there you have it! With these tips, you should be able to cut your steak like a pro. Just remember to use a sharp knife, and to take your time. And if you’re ever in doubt, just ask your butcher for help.