Acceptable to cut steak before searing?What are things to look for when choosing a raw cut of Steak?Rinse the salt off a steak before cooking?Does this sound like a reasonable way to slow cook a rib-eye?How can I evenly grill a thin steak on a skillet?NY Steak vs NY Strip SteakPreventing oil burn when searing steakHow long to sous vide a tough cut of steak?What's the secret to pan-searing a steak with regard to oil's smoking point?Cooking a nice pan seared steak for picky eaters

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Acceptable to cut steak before searing?


What are things to look for when choosing a raw cut of Steak?Rinse the salt off a steak before cooking?Does this sound like a reasonable way to slow cook a rib-eye?How can I evenly grill a thin steak on a skillet?NY Steak vs NY Strip SteakPreventing oil burn when searing steakHow long to sous vide a tough cut of steak?What's the secret to pan-searing a steak with regard to oil's smoking point?Cooking a nice pan seared steak for picky eaters






.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty
margin-bottom:0;









8

















I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although I am no expert). Is it fine to cut the steak when it is raw or will it do something terrible to it?



I am of the mindset that it is just cutting the raw beef, so no juices or anything will run out like cutting a steak before letting it rest, but again, I'm no expert!










share|improve this question





















  • 19





    It should be obvious, but the raw "cuts" of steak you're starting with have already been cut.

    – Ross Ridge
    Aug 9 at 22:08

















8

















I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although I am no expert). Is it fine to cut the steak when it is raw or will it do something terrible to it?



I am of the mindset that it is just cutting the raw beef, so no juices or anything will run out like cutting a steak before letting it rest, but again, I'm no expert!










share|improve this question





















  • 19





    It should be obvious, but the raw "cuts" of steak you're starting with have already been cut.

    – Ross Ridge
    Aug 9 at 22:08













8












8








8


2






I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although I am no expert). Is it fine to cut the steak when it is raw or will it do something terrible to it?



I am of the mindset that it is just cutting the raw beef, so no juices or anything will run out like cutting a steak before letting it rest, but again, I'm no expert!










share|improve this question















I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air which I assume is not preferable (although I am no expert). Is it fine to cut the steak when it is raw or will it do something terrible to it?



I am of the mindset that it is just cutting the raw beef, so no juices or anything will run out like cutting a steak before letting it rest, but again, I'm no expert!







steak






share|improve this question














share|improve this question











share|improve this question




share|improve this question










asked Aug 9 at 4:50









cfire19045cfire19045

3592 silver badges8 bronze badges




3592 silver badges8 bronze badges










  • 19





    It should be obvious, but the raw "cuts" of steak you're starting with have already been cut.

    – Ross Ridge
    Aug 9 at 22:08












  • 19





    It should be obvious, but the raw "cuts" of steak you're starting with have already been cut.

    – Ross Ridge
    Aug 9 at 22:08







19




19





It should be obvious, but the raw "cuts" of steak you're starting with have already been cut.

– Ross Ridge
Aug 9 at 22:08





It should be obvious, but the raw "cuts" of steak you're starting with have already been cut.

– Ross Ridge
Aug 9 at 22:08










3 Answers
3






active

oldest

votes


















34


















Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, nothing significant will leak off of it.



It's indeed better to cut in a smaller piece that fits your pan, the whole steak should touch the bottom of the pan otherwise you might have uneven cooking / raw ends.






share|improve this answer


























  • There are however best practises on how to cut your meat

    – Thomas
    Aug 9 at 14:35






  • 2





    @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

    – Joe
    Aug 10 at 23:03


















7


















TL;DR: Yes, it's fine to cut meats before cooking.



Another option to pan cooking
You might consider using a sous vide cooker (or water bath with a good thermometer) to thoroughly cook the meat before searing. This works by keeping the meat just below the temperature that makes the proteins bind up and squeeze out liquids (see below). The result is meat that is always perfectly cooked to the done-ness you want (pro-tip - use Ziploc or silicone bags, not vacuum sealing, to make it simpler). Then, because it's already done cooking you take the meat out of the bag, put a little butter in a very hot skillet, and sear the meat on all sides just long enough to brown. Result - perfectly done inside, tasty caramelized skillet cooked outside, without having to worry about if some part got under-cooked. I've been doing this for years, and have never even had a mediocre steak since I started it. That isn't bragging. It's just that easy.



Food too large for the pan
You are correct that cooking just about anything with edges lifted in the air will result in those parts under-cooking compared to the rest of the food. As for cutting steak, doing so before cooking will not result in lost liquids, etc.



How to cut
When sizing meat for a certain pan size, be sure to cut across the grain. Meat fibers run in strands that can be tough and stringy if cut so they stay long. Cutting across these fibers cuts them short, so they are easier to chew, and results in meat that can seem more tender.



Regarding lost liquid in meat
For just about all meat cuts, as the meat heats, at certain temperature points the meat proteins tighten up. Think of a Slinky toy stretched out, and then pushing it together. As they tighten, liquids are forced out of the muscles. That is how we get dry meat from cooking too hot.



**






share|improve this answer





















  • 1





    When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

    – JimmyJames
    Aug 9 at 19:27






  • 2





    Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

    – Tetsujin
    Aug 10 at 8:45











  • @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

    – LabGecko
    Aug 12 at 20:38


















0


















I've cut roasting joints into steaklets before, one time it was all they had and another it was on special offer. Took a thick bit for me (I like it rare in the middle) and thinner slices for the others who like it well done. Was OK.



As others have said, cut across the grain. If you can't tell by looking it's usually less stretchy in the grain direction.






share|improve this answer



























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    3 Answers
    3






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    3 Answers
    3






    active

    oldest

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    active

    oldest

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    active

    oldest

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    34


















    Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, nothing significant will leak off of it.



    It's indeed better to cut in a smaller piece that fits your pan, the whole steak should touch the bottom of the pan otherwise you might have uneven cooking / raw ends.






    share|improve this answer


























    • There are however best practises on how to cut your meat

      – Thomas
      Aug 9 at 14:35






    • 2





      @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

      – Joe
      Aug 10 at 23:03















    34


















    Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, nothing significant will leak off of it.



    It's indeed better to cut in a smaller piece that fits your pan, the whole steak should touch the bottom of the pan otherwise you might have uneven cooking / raw ends.






    share|improve this answer


























    • There are however best practises on how to cut your meat

      – Thomas
      Aug 9 at 14:35






    • 2





      @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

      – Joe
      Aug 10 at 23:03













    34














    34










    34









    Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, nothing significant will leak off of it.



    It's indeed better to cut in a smaller piece that fits your pan, the whole steak should touch the bottom of the pan otherwise you might have uneven cooking / raw ends.






    share|improve this answer














    Why would it not be acceptable to cut raw meat? It was already cut from another larger piece of meat that was cut from a whole animal. Nothing terrible will happen. A steak is not a bag of juices, nothing significant will leak off of it.



    It's indeed better to cut in a smaller piece that fits your pan, the whole steak should touch the bottom of the pan otherwise you might have uneven cooking / raw ends.







    share|improve this answer













    share|improve this answer




    share|improve this answer










    answered Aug 9 at 8:44









    LucianoLuciano

    3,0881 gold badge15 silver badges34 bronze badges




    3,0881 gold badge15 silver badges34 bronze badges















    • There are however best practises on how to cut your meat

      – Thomas
      Aug 9 at 14:35






    • 2





      @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

      – Joe
      Aug 10 at 23:03

















    • There are however best practises on how to cut your meat

      – Thomas
      Aug 9 at 14:35






    • 2





      @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

      – Joe
      Aug 10 at 23:03
















    There are however best practises on how to cut your meat

    – Thomas
    Aug 9 at 14:35





    There are however best practises on how to cut your meat

    – Thomas
    Aug 9 at 14:35




    2




    2





    @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

    – Joe
    Aug 10 at 23:03





    @Thomas : that's for stir frying, and has little to do with cutting steaks. You want to consider that when cutting up the steak after it's been cut, but you often want to cut steak with the grain (to make the cuts across the grain shorter, so easier to do on your plate)

    – Joe
    Aug 10 at 23:03













    7


















    TL;DR: Yes, it's fine to cut meats before cooking.



    Another option to pan cooking
    You might consider using a sous vide cooker (or water bath with a good thermometer) to thoroughly cook the meat before searing. This works by keeping the meat just below the temperature that makes the proteins bind up and squeeze out liquids (see below). The result is meat that is always perfectly cooked to the done-ness you want (pro-tip - use Ziploc or silicone bags, not vacuum sealing, to make it simpler). Then, because it's already done cooking you take the meat out of the bag, put a little butter in a very hot skillet, and sear the meat on all sides just long enough to brown. Result - perfectly done inside, tasty caramelized skillet cooked outside, without having to worry about if some part got under-cooked. I've been doing this for years, and have never even had a mediocre steak since I started it. That isn't bragging. It's just that easy.



    Food too large for the pan
    You are correct that cooking just about anything with edges lifted in the air will result in those parts under-cooking compared to the rest of the food. As for cutting steak, doing so before cooking will not result in lost liquids, etc.



    How to cut
    When sizing meat for a certain pan size, be sure to cut across the grain. Meat fibers run in strands that can be tough and stringy if cut so they stay long. Cutting across these fibers cuts them short, so they are easier to chew, and results in meat that can seem more tender.



    Regarding lost liquid in meat
    For just about all meat cuts, as the meat heats, at certain temperature points the meat proteins tighten up. Think of a Slinky toy stretched out, and then pushing it together. As they tighten, liquids are forced out of the muscles. That is how we get dry meat from cooking too hot.



    **






    share|improve this answer





















    • 1





      When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

      – JimmyJames
      Aug 9 at 19:27






    • 2





      Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

      – Tetsujin
      Aug 10 at 8:45











    • @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

      – LabGecko
      Aug 12 at 20:38















    7


















    TL;DR: Yes, it's fine to cut meats before cooking.



    Another option to pan cooking
    You might consider using a sous vide cooker (or water bath with a good thermometer) to thoroughly cook the meat before searing. This works by keeping the meat just below the temperature that makes the proteins bind up and squeeze out liquids (see below). The result is meat that is always perfectly cooked to the done-ness you want (pro-tip - use Ziploc or silicone bags, not vacuum sealing, to make it simpler). Then, because it's already done cooking you take the meat out of the bag, put a little butter in a very hot skillet, and sear the meat on all sides just long enough to brown. Result - perfectly done inside, tasty caramelized skillet cooked outside, without having to worry about if some part got under-cooked. I've been doing this for years, and have never even had a mediocre steak since I started it. That isn't bragging. It's just that easy.



    Food too large for the pan
    You are correct that cooking just about anything with edges lifted in the air will result in those parts under-cooking compared to the rest of the food. As for cutting steak, doing so before cooking will not result in lost liquids, etc.



    How to cut
    When sizing meat for a certain pan size, be sure to cut across the grain. Meat fibers run in strands that can be tough and stringy if cut so they stay long. Cutting across these fibers cuts them short, so they are easier to chew, and results in meat that can seem more tender.



    Regarding lost liquid in meat
    For just about all meat cuts, as the meat heats, at certain temperature points the meat proteins tighten up. Think of a Slinky toy stretched out, and then pushing it together. As they tighten, liquids are forced out of the muscles. That is how we get dry meat from cooking too hot.



    **






    share|improve this answer





















    • 1





      When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

      – JimmyJames
      Aug 9 at 19:27






    • 2





      Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

      – Tetsujin
      Aug 10 at 8:45











    • @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

      – LabGecko
      Aug 12 at 20:38













    7














    7










    7









    TL;DR: Yes, it's fine to cut meats before cooking.



    Another option to pan cooking
    You might consider using a sous vide cooker (or water bath with a good thermometer) to thoroughly cook the meat before searing. This works by keeping the meat just below the temperature that makes the proteins bind up and squeeze out liquids (see below). The result is meat that is always perfectly cooked to the done-ness you want (pro-tip - use Ziploc or silicone bags, not vacuum sealing, to make it simpler). Then, because it's already done cooking you take the meat out of the bag, put a little butter in a very hot skillet, and sear the meat on all sides just long enough to brown. Result - perfectly done inside, tasty caramelized skillet cooked outside, without having to worry about if some part got under-cooked. I've been doing this for years, and have never even had a mediocre steak since I started it. That isn't bragging. It's just that easy.



    Food too large for the pan
    You are correct that cooking just about anything with edges lifted in the air will result in those parts under-cooking compared to the rest of the food. As for cutting steak, doing so before cooking will not result in lost liquids, etc.



    How to cut
    When sizing meat for a certain pan size, be sure to cut across the grain. Meat fibers run in strands that can be tough and stringy if cut so they stay long. Cutting across these fibers cuts them short, so they are easier to chew, and results in meat that can seem more tender.



    Regarding lost liquid in meat
    For just about all meat cuts, as the meat heats, at certain temperature points the meat proteins tighten up. Think of a Slinky toy stretched out, and then pushing it together. As they tighten, liquids are forced out of the muscles. That is how we get dry meat from cooking too hot.



    **






    share|improve this answer














    TL;DR: Yes, it's fine to cut meats before cooking.



    Another option to pan cooking
    You might consider using a sous vide cooker (or water bath with a good thermometer) to thoroughly cook the meat before searing. This works by keeping the meat just below the temperature that makes the proteins bind up and squeeze out liquids (see below). The result is meat that is always perfectly cooked to the done-ness you want (pro-tip - use Ziploc or silicone bags, not vacuum sealing, to make it simpler). Then, because it's already done cooking you take the meat out of the bag, put a little butter in a very hot skillet, and sear the meat on all sides just long enough to brown. Result - perfectly done inside, tasty caramelized skillet cooked outside, without having to worry about if some part got under-cooked. I've been doing this for years, and have never even had a mediocre steak since I started it. That isn't bragging. It's just that easy.



    Food too large for the pan
    You are correct that cooking just about anything with edges lifted in the air will result in those parts under-cooking compared to the rest of the food. As for cutting steak, doing so before cooking will not result in lost liquids, etc.



    How to cut
    When sizing meat for a certain pan size, be sure to cut across the grain. Meat fibers run in strands that can be tough and stringy if cut so they stay long. Cutting across these fibers cuts them short, so they are easier to chew, and results in meat that can seem more tender.



    Regarding lost liquid in meat
    For just about all meat cuts, as the meat heats, at certain temperature points the meat proteins tighten up. Think of a Slinky toy stretched out, and then pushing it together. As they tighten, liquids are forced out of the muscles. That is how we get dry meat from cooking too hot.



    **







    share|improve this answer













    share|improve this answer




    share|improve this answer










    answered Aug 9 at 16:20









    LabGeckoLabGecko

    2211 silver badge7 bronze badges




    2211 silver badge7 bronze badges










    • 1





      When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

      – JimmyJames
      Aug 9 at 19:27






    • 2





      Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

      – Tetsujin
      Aug 10 at 8:45











    • @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

      – LabGecko
      Aug 12 at 20:38












    • 1





      When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

      – JimmyJames
      Aug 9 at 19:27






    • 2





      Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

      – Tetsujin
      Aug 10 at 8:45











    • @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

      – LabGecko
      Aug 12 at 20:38







    1




    1





    When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

    – JimmyJames
    Aug 9 at 19:27





    When using zip-lock bags in a sous vide setup, make sure you get freezer bags because they are made of a high-quality plastic.

    – JimmyJames
    Aug 9 at 19:27




    2




    2





    Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

    – Tetsujin
    Aug 10 at 8:45





    Wouldn't a pre-cut steak already be cut across the grain, leaving you no choice but to cut along it?

    – Tetsujin
    Aug 10 at 8:45













    @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

    – LabGecko
    Aug 12 at 20:38





    @Tetsujin One would hope, but in the US it is often the case that the butcher at a store that sells meat actually has no training in butchery. People make mistakes.

    – LabGecko
    Aug 12 at 20:38











    0


















    I've cut roasting joints into steaklets before, one time it was all they had and another it was on special offer. Took a thick bit for me (I like it rare in the middle) and thinner slices for the others who like it well done. Was OK.



    As others have said, cut across the grain. If you can't tell by looking it's usually less stretchy in the grain direction.






    share|improve this answer






























      0


















      I've cut roasting joints into steaklets before, one time it was all they had and another it was on special offer. Took a thick bit for me (I like it rare in the middle) and thinner slices for the others who like it well done. Was OK.



      As others have said, cut across the grain. If you can't tell by looking it's usually less stretchy in the grain direction.






      share|improve this answer




























        0














        0










        0









        I've cut roasting joints into steaklets before, one time it was all they had and another it was on special offer. Took a thick bit for me (I like it rare in the middle) and thinner slices for the others who like it well done. Was OK.



        As others have said, cut across the grain. If you can't tell by looking it's usually less stretchy in the grain direction.






        share|improve this answer














        I've cut roasting joints into steaklets before, one time it was all they had and another it was on special offer. Took a thick bit for me (I like it rare in the middle) and thinner slices for the others who like it well done. Was OK.



        As others have said, cut across the grain. If you can't tell by looking it's usually less stretchy in the grain direction.







        share|improve this answer













        share|improve this answer




        share|improve this answer










        answered Aug 10 at 20:16









        Bloke Down The PubBloke Down The Pub

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