It will also save you the time and effort of having to hack away or saw at the steak. An American steak with a fascinating story behind it, Pittsburgh rare comes from the city’s steel mills, where labourers would bring raw steaks to work and cook them on the various blast furnaces, blow pipes and nearly melted steel for lunch. This article has been viewed 109,495 times. Learn how to cut almost every kind of steak with one simple rule. Every dollar contributed enables us to keep providing high-quality how-to help to people like you. The beef you use should depend on the meal you're preparing. I’ve already explained why you should cut your meat against the grain in detail here. Last Updated: November 18, 2020 Recipe: Ridiculously Delicious Steak. Any cut of meat that is cooked on the bone will taste better. Grill marks are the cooking lines that show where the steak was placed on the grill. T … Different cuts of beef will have different sizes of grain. This ensures you’re getting the juicy, ready-to-eat steak you’ve been waiting for. It would be better you invest in a better quality knife or a good meat slicer. This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. When the beef is raw, I want to cut across the grain, right? Make sure your beef is thoroughly cooked before you serve it. It takes about 15 minutes to make, and it’ll have no pink color. If you're going to cut them into 1-2 inch pieces, you want to make sure they're all of equal size. All tip submissions are carefully reviewed before being published. Steaks represent the most flavorful cut of beef. If you have to portion out a larger cut of steak, it really makes no difference. A long time ago, this cut was served as ground into hamburgers or stew due to its toughness. Place the beef on a cutting board and cut the beef into evenly-sized pieces, using slow, smooth strokes with your knife. If you're cutting raw meat into slices for stir fry, cut across the grain then, if too long, cut in half or smaller. Cuts such as filet mignon or New York strip have softer muscle by definition, so slicing these types of meat may be a bit easier and more forgiving. This takes about 12 minutes to roast, and its internal color will be light pink at the center. He first gave it the name Santa Maria Steak, which is still sometimes used, especially in California. There are 16 references cited in this article, which can be found at the bottom of the page. Most steak lovers prefer medium rare as it offers an optimal balance. "Grain" refers to the direction of the major muscle fibers on a cut of meat. For tender meat, you have to cut it against the grain. Bon appétit! After going through all of the trouble to find the best steak and cook it to perfection, the last thing you want to do is ruin your eating experience by cutting it poorly. Here are the simple and easy tricks to slicing raw meat like a pro. Don’t allow it to turn rock-hard solid. Backyard cooks can sometimes confuse the grill marks as grain lines. But generally, cutting meat across the grain offers tenderer and faster cuts. How do I cut pieces for skewering, from raw round steak with no fat. The bigger the grain, the more important the angle at which you cut becomes. Unless you are very lucky, when the knife slips out, it will end up cutting through your meat instead. The worst situation is when you have to use a knife or meat slicing machine with a blunt blade. Purchase a cut of beef. A well-done steak is a pretty uniform color from the outside in. Henckels Carving Knife, $12.95, Walmart) perpendicularly (you'll be cutting through the fibers not parallel to them) to that and slice. “Don’t press down hard or struggle with the meat. We are not and cannot be held responsible for the actions or products sold by our affiliate merchants. If you want to learn how to cut beef after it's been cooked, keep reading the article! Certain recipes might actually welcome some roughness in the meat, so long as the meat cuts are bite-sized. Cutting meat against grains is simpler and fun too. Putting your raw steak of meat in a freezer and allowing it to partially … We've been helping billions of people around the world continue to learn, adapt, grow, and thrive for over a decade. This has an important effect on the meat's texture. A fresh raw piece of meat should have a red color. Celebrate your new steak-cutting skills with our favorite grilled steak recipes. In contrast, cutting the beef is sometimes seen as an afterthought, but it affects more than the look. Generally speaking, 1 minute of resting time per 100g of meat is a good rule if you're unsure how much time to let your beef idle. By signing up you are agreeing to receive emails according to our privacy policy. Cut against the grain, and you shorten the muscle fibers, effectively tenderizing the meat. By using this service, some information may be shared with YouTube. Cut: I would suggest getting a cut of meat that is meant to be grilled or broiled. We do not claim to be experts, nor should our reviews be treated as fact. Resting time should vary based on the cut and size of your beef. The goal with any stir-fry is to cut the food into bite-size pieces that will cook rapidly and remain tender. Be careful whenever you're using a knife. Make Caramel Like a Pastry Chef. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them. And slice! ever since then i’ve worked my way down to rare until last week when after i finished my rare steak, i left the restraunt and noticed a poster on the wall showing different styles of cooked steak from cremated to blue. After purchasing raw steaks from your butcher or grocer, you should store them properly to avoid spoiling the meat or contaminating other foods. Align the steak on the cutting board so the muscle fibers run left to right. If your beef has a lot of muscle on the outside, it's a good idea to cut it off before you cook. It’s against the law of expert meat cutting to place the meat steak on a block with the fat on the top. No matter how small or big you want to slice your meat, you have to understand the rules and master the art. Cutting meat steak using a kitchen knife with a dull blade is quite dangerous. And here’s what you can do when cooking skirt steak with an extra-super long steak like the one below: 1. Add in water to your slow cooker until it covers the steak halfway up the sides. Most restaurants and steakhouses will be wary about serving raw meat to customers and the potential fall out. Again, it is important to remember you want to mark your cuts against the grain of the muscle fibres. As an Amazon Associate, I earn from qualifying purchases. That depends on the size and if it's cooked or raw. If cooked, cut it any way you like, but for cuts like skirt or flank, it makes them much easier to chew when cut across the grain. wikiHow is where trusted research and expert knowledge come together. The smaller the grain on the beef, the less important the slice's angle is. USDA Prime Grade Rib Eye Steak Primal Cut In Half {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e1\/Cut-Beef-Step-1-Version-2.jpg\/v4-460px-Cut-Beef-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/e\/e1\/Cut-Beef-Step-1-Version-2.jpg\/aid1357526-v4-728px-Cut-Beef-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"