Meat & Poultry: Slicing Across Bone-In Steaks for Sharing Platters

Notes

The science behind slicing across the grain lies in the structure of muscle fibers. Cutting perpendicular to these fibers shortens them, resulting in a more tender bite. A common mistake is slicing with the grain, which leads to chewy meat. Always use a sharp knife; a dull blade can tear the fibers, making the steak tough. Safety is paramount; ensure your knife is handled with care to avoid slips. For make-ahead meals, slice the steak just before serving to maintain moisture. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Steps

1. 1 Preheat your oven to 400°F if finishing your steak there.
2. 2 Season your bone-in steak generously with salt and pepper at least 40 minutes before cooking.
3. 3 Sear the steak in a hot cast-iron skillet for 2-3 minutes per side to create a flavorful crust.
4. 4 Transfer the steak to the preheated oven and cook to your desired doneness, using a meat thermometer to check (130°F for medium-rare).
5. 5 Remove the steak from the oven and let it rest on a cutting board for at least 10 minutes.
6. 6 Identify the direction of the grain on the surface of the steak.
7. 7 Using a sharp chef's knife, slice across the grain into 1/4-inch thick pieces, starting from the edge away from the bone.
8. 8 As you approach the bone, carefully maneuver the knife around it, continuing to slice across the grain.
9. 9 Arrange the slices on a platter, ensuring they lay flat for an attractive presentation.
10. 10 For larger bones, use a sturdy meat fork to stabilize the steak while slicing.
11. 11 Wipe the knife blade clean between cuts to prevent sticking.
12. 12 Check that each slice is uniform in thickness for even cooking and presentation.
13. 13 Serve immediately while the steak is still warm and juicy.