Slicing steaks --- photos

[Barry CB Martin]

Hiya - this is a photo of a flat-iron steak sliced for presentation on the pages of a popular grill manufacturer.

What observations and comments might you have?



[attachment deleted by admin]

[teesquare]

I love the use of the chimichurri. The steak looks perfectly cooked, but the additional color and texture of the chimi - just seals the deal for salivation!

[IR2dum]

CB, steak looks delicious, but the grain is very prominent in the pic and you have taught me to always cut across the grain for shorter fibers. I do listen and learn when you are speaking.

[Barry CB Martin]

CB, steak looks delicious, but the grain is very prominent in the pic and you have taught me to always cut across the grain for shorter fibers. I do listen and learn when you are speaking.

WINNER WINNER CHICKEN DINNER!!!!!

Slicing on the bias, or slant, thru this cut will make each strip wider and the muscle fibers shorter...that will result in each bite being more tender. I suspect this dish was full of flavor, especially with the sauce, but I bet it was really chewy!   

[Pappymn]

Saw that too. Lot of learning on this site

[teesquare]

Good catch Don! I 2 a s so taken with the overall picture...I missed it 

[muebe]

It will only be chewy depending if the person eating cuts the pieces with the grain

[drholly]

It will only be chewy depending if the person eating cuts the pieces with the grain

That's what I thought. It looks like this was cut across the grain - I do agree that a bias cut might have been a better choice for such a pronounced grain.

[bbqchef]

Nicely cooked to medium but improperly sliced... not across the grain and too thick (IMHO). Chimi is always a nice addition to steak.

[GusRobin]

agree with the others. I do a lot of flat iron steaks. Cooked to a med rare (or no longer than pink), sliced thin, against the grain and at a bias, these are as tender as some filets I have had a good restaurants.

[Rummm]

CB, steak looks delicious, but the grain is very prominent in the pic and you have taught me to always cut across the grain for shorter fibers. I do listen and learn when you are speaking.

WINNER WINNER CHICKEN DINNER!!!!!

Slicing on the bias, or slant, thru this cut will make each strip wider and the muscle fibers shorter...that will result in each bite being more tender. I suspect this dish was full of flavor, especially with the sauce, but I bet it was really chewy!   

Concur

[TwoPockets]

Probably why when I cooked flat iron for my wife several years ago she was not impressed.

[sliding_billy]

A little dark on the edges for my taste.  I wouldn't mind a little more red in the middle if it meant a better outer edge.  Who am I kidding?  I'd eat it. 

[TMB]

Well, after looking at the picture I was not sure what you were looking for it looked good to me!

Funny, Don being the great guy he is ( and he really is a great guy) he was able to remember the talk Barry and he had about slicing meat but can't remember to remove the len cap on his camera ( Just saying  )

Don, your like a uncle to me and I know your laughing  'cause you remember the 1st SOTG cookout   

[deestafford]

Right away I saw the problem but didn't mention it because it was so obvious and I didn't think I'd bore the knowledgeable folks with a comment on the obvious. Dee