There’s nothing more straightforward than a steak dinner: a hunk of meat, a couple sides, and maybe a glass of cabernet sauvignon. And when the steak arrives at your table, you just cut right into it, right? Well, yes … but there’s a better way. A guy who knows a lot about steaks, master butcher Kevin Smith of Seattle’s Beast and Cleaver, has thoughts about how you should attack that steak. In this video, he shows you exactly how he would carve up a filet mignon, a porterhouse, and a bone-in ribeye to maximize the tenderness of each bite, armed with nothing more than a standard-issue steak knife and fork. Each steak cut is composed of different muscle groups and arrangements of fat caps and gobs of suet, and the angle at which you slice the meat makes a big difference in the eating experience. It’s knives out for everyone. For more lessons on steaks—cooking, eating, and buying it—sign up for Chefsteps.com.

Tips & Tricks: How to Carve Steaks for Maximum Tenderness: https://www.chefsteps.com/activities/tips-tricks-how-to-carve-steaks
[Time codes]
0:00 - How to slice steak for maximum tenderness
0:50 - How to cut a filet mignon
2:50 - How to cut a porterhouse steak
9:30 - How to cut a ribeye

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ChefSteps 101: Through science, entertainment, and industry experience, we strive to help every home cook reach their full potential. With more than 1,000 recipes developed in our kitchen, there’s something for everyone. To find out more, visit our website: https://www.chefsteps.com/