Those juicy 2- to 3-inch-thick steaks you're preparing to cook may look delicious, but when you're pressed for time, thick steaks can be a headache, as they'll take time to cook, even if you like your steak medium-rare. Whether you are grilling, pan-frying or oven-roasting the steaks, if you are making several and running short on time, butterflying the steaks, slicing them almost completely into two, thinner steaks, will get them cooked faster. Butterflying your steak is also useful if you plan on using the steaks for a stuffed meat dish or an elegant rolled roast.
Place the steak on a clean cutting board with the long side towards you. Place a large chef's knife on one side of the steak, halfway between the top and bottom of the steak.
Slice through the middle of the steak horizontally, using long, slashing strokes. Avoid sawing through the meat, which will make it jagged-looking. Slice the meat away from your body to avoid injuring yourself. Keep an eye on where your hand is in relation to the knife.
Pull the top half of the steak away from the bottom have as you continue to slash close to but not all the way through, so that you can open it like a book. You can either season and cook the meat as it, or pound it out for rolling or stuffing.
Items you will need
- Cutting board
- Chef's knife
- Avoid butterflying bone-in steaks, as it will be difficult to cut evenly around the bone.
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