Of course! “Sliced steak” is a versatile technique and ingredient that can elevate everything from salads and sandwiches to rice bowls and pasta. The key is in the cooking and, most importantly, the slicing.
Here’s a complete guide to cooking and slicing steak perfectly for any dish.
The Golden Rule: Always Slice Against the Grain
This is the single most important factor for tender sliced steak.
· What is the “Grain”? It’s the long, stringy muscle fibers you can see running along the steak.
· “Against the Grain” means you cut across these fibers, perpendicular to them, shortening them. This makes each piece much easier to chew.
· Slicing With the Grain means you’re cutting parallel to the fibers, leaving them long and tough, resulting in a chewy, stringy piece of meat.
How to find the grain: Look for the lines running in one direction on the steak before you cook it.
Best Cuts of Steak for Slicing
Not all steaks are created equal for slicing. You want cuts that are tender and cook relatively quickly.
Cut of Steak Best For Why It’s Good
Flank Steak Fajitas, Stir-fries, Salads Lean, flavorful, and has a very obvious grain, making it easy to slice.
Skirt Steak Fajitas, Philly Cheesesteaks Extremely flavorful. It’s long and thin, perfect for cutting into small strips.
Hanger Steak Steak Salads, Entrees Buttery and rich “butcher’s cut.” Has a central membrane to remove before slicing.
Ribeye Steak Entrees, Sandwiches Well-marbled and incredibly juicy. Slicing it showcases the beautiful interior.
Strip Steak (NY Strip) Steak Entrees, Grain Bowls Tender and hearty, holds up well when sliced for plating.
Sirloin (Top Sirloin) Budget-friendly Stir-fries A leaner, more affordable option that is still quite tender when sliced correctly.
Tenderloin (Filet Mignon) Luxury Dishes, Salads The most tender cut. Slicing it is like cutting through butter.
How to Cook & Slice Steak Perfectly
This method works for most cuts, especially Flank and Skirt steaks.
Step 1: Prep the Steak
· Pat Dry: Use paper towels to pat the steak completely dry. This is crucial for a good sear.
· Season Generously: Coat all sides with kosher salt and freshly ground black pepper. For more flavor, add garlic powder, onion powder, or a spice rub.
· Bring to Room Temp: Let the seasoned steak sit out for 30-60 minutes before cooking.
Step 2: Cook to Your Desired Doneness
· High Heat is Key: Get a cast-iron skillet, grill, or heavy-bottomed pan screaming hot.
· Sear: Cook the steak for 3-6 minutes per side, depending on thickness and desired doneness (see temp guide below).
· Add Aromatics (Optional): In the last minute, add butter, garlic, and fresh herbs like rosemary or thyme to the pan. Tilt the pan and baste the steak with the foaming butter.
· Check Temperature: Use an instant-read thermometer for accuracy.
· Rare: 120-125°F (49-52°C)
· Medium-Rare: 130-135°F (54-57°C) – Ideal for most slicing.
· Medium: 140-145°F (60-63°C)
· Medium-Well: 150-155°F (65-69°C)
Step 3: The Most Important Step – REST
· Transfer the steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat. If you slice it immediately, the juices will run out onto the board, leaving you with dry steak.
Step 4: Slice Against the Grain
- Identify the Grain: Look for the direction of the muscle fibers.
- Angle Your Knife: Position your sharp knife perpendicular (90 degrees) to those fibers.
- Slice Thinly: For maximum tenderness, slice into thin, ¼-inch strips. For a more substantial bite, you can slice thicker.
Recipe Idea: Garlic Butter Sliced Steak with Chimichurri
This is a perfect way to showcase your perfectly sliced steak.
Ingredients:
· 1 lb Flank or Skirt Steak
· Salt and pepper
· 2 tbsp butter
· 2 cloves garlic, smashed
· For Chimichurri: 1 cup fresh parsley, ¼ cup fresh oregano, 3 cloves garlic, ¼ cup red wine vinegar, ½ cup olive oil, ½ tsp red pepper flakes, salt.
Instructions:
- Cook the steak as described above, basting with the butter and garlic in the last minute.
- While the steak rests, make the chimichurri by pulsing all ingredients in a food processor until finely chopped but not pureed.
- Slice the rested steak against the grain.
- Arrange the slices on a platter, drizzle with the chimichurri sauce, and serve immediately.
How to Use Your Sliced Steak
· Steak Sandwiches: Pile it on a hoagie roll with caramelized onions and cheese.
· Steak Salads: Top a bed of greens with blue cheese, tomatoes, and red onion.
· Steak Bowls: Serve over rice or quinoa with veggies and a sauce.
· Tacos & Fajitas: The classic use for sliced flank or skirt steak.
· Pasta: Toss with hot pasta, olive oil, garlic, and Parmesan cheese.
· Philly Cheesesteak Egg Rolls: (As in your previous query!) The perfect filling.
Enjoy your perfectly cooked and sliced steak