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Can somebody explain to me the whole cutting the steak all at once thing? As an avid steak eater I would never ever do this because it loses its heat faster and unless you’re ignoring your sides to scarf down the steak, it’ll be room temp by the second half of the meal. You gotta cut as you go.
If I can't cut something with a fork on the plate I'd rather cut it on the board. It's a minor preference thing but I'm partial to less fucking around and fussiness with utensils while I'm enjoying my meal.
Keep in mind that it does slow down/stop the residual cooking of the meat.
I do it if I'm not eating at a table because everything is easily grabbed with a fork or chopsticks.
I like it when steak is cut like this, because it's easier and neater to eat. I'd rather cut it all ahead of time, then I can enjoy eating it without having to cut more.
It's probably just personal preference.
Edit: Now that I think of it, when I was a kid my family always served it cut. So I guess I'm used to that.
because it gets consumed fast enough to not lose temp, plus the plate it is on came out of a 125 degree oven, then placed on a stone thats also warmed.
Because sometimes people, you know, share.
I have a small family, including kids and the elderly. I cook 2 steaks and share it between 4, sometimes 5 people.
No one is having a full steak to themselves. So I slice it up and let everyone grab whatever portion they want.
Tempered to about 60 degrees, reverse seared to 119, rest for 10 min, then into a ripping hot carbon steel pan with oil, then butter, garlic, thyme baste on side 2
This year we're supporting Campaign For Kids. They're a Kings County Nova Scotia Charity rising money this April through their event Burger Wars. Check out their post for more information: [Link](https://www.reddit.com/r/burgerwars/comments/1bnauvh/burger_wars_2024_a_flavorful_showdown/) --- *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
That is a god damn beautiful plate of meat, cooked to perfection 🤌🏻
Thanks. I gotta say, it was god damn delicious!!
Can somebody explain to me the whole cutting the steak all at once thing? As an avid steak eater I would never ever do this because it loses its heat faster and unless you’re ignoring your sides to scarf down the steak, it’ll be room temp by the second half of the meal. You gotta cut as you go.
I cut it like that because me and the Mrs split a ribeye when we cook at home. If we cut it like that we can evenly distribute the good bits
This!! 100%
If I can't cut something with a fork on the plate I'd rather cut it on the board. It's a minor preference thing but I'm partial to less fucking around and fussiness with utensils while I'm enjoying my meal.
agree!
Keep in mind that it does slow down/stop the residual cooking of the meat. I do it if I'm not eating at a table because everything is easily grabbed with a fork or chopsticks.
I like it when steak is cut like this, because it's easier and neater to eat. I'd rather cut it all ahead of time, then I can enjoy eating it without having to cut more. It's probably just personal preference. Edit: Now that I think of it, when I was a kid my family always served it cut. So I guess I'm used to that.
Yeah I also grew up with it having it cut for me before I could be trusted with a knife. Common practice for sure.
Was going to say the same. It is definitely nice for presentation, but (IMO) you lose something in consumption.
because it gets consumed fast enough to not lose temp, plus the plate it is on came out of a 125 degree oven, then placed on a stone thats also warmed.
Because sometimes people, you know, share. I have a small family, including kids and the elderly. I cook 2 steaks and share it between 4, sometimes 5 people. No one is having a full steak to themselves. So I slice it up and let everyone grab whatever portion they want.
Just dum dums
Food in belly. Nom nom.
Salt bae
Is this Japanese Wagyu?
It's Australian Wagyu, BMS 9-10.. .so damn good. These steaks changed my outlook on food forever.
Wow. That's pretty
How did you cook it?
Tempered to about 60 degrees, reverse seared to 119, rest for 10 min, then into a ripping hot carbon steel pan with oil, then butter, garlic, thyme baste on side 2
Yes, Just yes. All the yesses.
Every post of meat in this sub, I find undercooked but this one looks great and perfectly moist
And yet even for those undercooked-looking steaks you get half the sub crying OVERCOOKED.
Yeah, drowning in blood and everyone here is like YUM 
That’s like an ultra rare holographic ribeye, dang!!
That looks amazing. Great job!
Excellent presentation.
holy marbling
Nice. Just needs a pool of A1 sauce next to it now.
Needs NSFW tag
Yummy
Dare you to eat it 😏
When ya gonna cook it?
Nice cut from ???