Master Butcher Shows How to Slice Steak for Maximum Tenderness
Recipe Overview
Overview
In this informative video, Kevin Smith, a master butcher, shares his expertise on how to carve steaks for maximum tenderness. He begins with the tenderloin, explaining the importance of cutting against the grain to enhance the eating experience. The tenderloin, known for its tenderness, is the first cut he demonstrates, and he emphasizes the significance of using a sharp knife for clean cuts.
Next, he moves on to the porterhouse steak, detailing how to separate the tenderloin from the New York strip while highlighting the anatomy of the steak. Kevin’s approach is practical, focusing on how to achieve the best flavor and tenderness without overcomplicating the process. He encourages viewers to appreciate the fat on the steak, likening it to bone marrow in terms of flavor.
Finally, he discusses the ribeye, one of the most popular cuts, and explains how to carve it to maintain its rich flavor and texture. Throughout the video, Kevin’s passion for butchery shines through, making it clear that there is no single right way to cut steak, but there are certainly techniques that can enhance the experience. This video is a must-watch for anyone looking to elevate their steak-cutting skills and enjoy their meat to the fullest.
Recipe Details
Steps & Tips
Show how to carve steaks for maximum tenderness.
Cut the tenderloin in half and then into pieces against the grain.
Tip: Cut against the grain to maximize tenderness.
Take the tenderloin off the bone and slice the New York strip against the grain.
Cut the tenderloin into smaller pieces against the grain.
Tip: Keep some fat on the tenderloin to maintain tenderness and juiciness.
Tip: Don't throw away the fat; it's a flavorful bite.
Lay out the sliced steak to display the cuts.
Take the ribeye bone off and slice the cap against the grain.
Tip: If you have a super sharp knife, slice the steak thinner for better texture.
Tip: Consider the sinew as a flavorful addition, similar to bone marrow.
Cut the ribeye into five different parts including the complexus and longissimus.
Tip: Aim for a good ratio of fat and meat in each bite for enhanced flavor.
Separate the muscles of the ribeye for better tenderness.
Slice the longissimus muscle against the grain for maximum tenderness.
Tip: There are ways to make your steak more tender; cutting against the grain is one of them.
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Cutting against the grain of the meat maximizes tenderness.
- •The tenderloin is the most tender cut of steak.
- •A porterhouse steak contains both the tenderloin and New York strip.
- •Ribeye steaks are known for their marbling and flavor.
- •Fat on steak adds flavor and helps keep the meat juicy.
