Here is a simple guide to cooking Sliced Steak perfectly, whether you plan to serve it as a main course with your creamed potatoes and peas, or slice it up for sandwiches, salads, or tacos.
The key to tender sliced steak is buying the right cut, cooking it quickly over high heat, and most importantly—slicing it against the grain.
How to Cook Perfect Sliced Steak
- Choosing Your Steak
For sliced steak that is tender and flavorful, look for these cuts:
· Flank Steak: Very flavorful, classic for slicing. Requires proper slicing.
· Skirt Steak: Even more beefy flavor than flank; great for fajitas.
· Sirloin Steak: A good budget-friendly option that slices well.
· Strip Steak or Ribeye: If you want a more luxurious, tender, and marbled result.
- Ingredients
· 1 lb (450g) Steak (Flank, Skirt, or Sirloin recommended)
· 1-2 tbsp Olive Oil (or another high-heat oil)
· 1 tsp Kosher Salt (about ½ tsp per pound)
· ½ tsp Black Pepper, freshly ground
· Optional: 2 cloves Garlic, smashed, and a few sprigs of Fresh Thyme or Rosemary for basting.
- Instructions
- Prep the Steak:
· Take the steak out of the refrigerator 30-45 minutes before cooking. This allows it to come to room temperature, ensuring it cooks evenly.
· Pat the steak completely dry with paper towels. This is crucial for a good sear.
· Season generously on all sides with salt and pepper. - Heat the Pan:
· Place a heavy skillet (cast-iron is best) over medium-high to high heat.
· Add the oil. Heat until it is shimmering and just beginning to smoke. - Sear the Steak:
· Lay the steak in the pan, laying it away from you to avoid oil splatter.
· Do not touch it! Let it cook undisturbed for 4-5 minutes (for a 1-inch thick steak) to develop a deep brown crust.
· Flip the steak. If using aromatics (garlic, herbs), add them to the pan now.
· For a thicker steak, you can baste it: tilt the pan slightly, use a spoon to scoop up the hot butter/oil, and pour it over the steak repeatedly.
· Cook for another 3-5 minutes for medium-rare, depending on thickness. - Check for Doneness:
· The best way is to use an instant-read thermometer.
· Rare: 125°F (52°C)
· Medium-Rare: 135°F (57°C) – Recommended
· Medium: 145°F (63°C)
· If you don’t have a thermometer, use the “finger test” or check that the steak has a little resistance when pressed, but is still quite soft. - Rest the Steak:
· Transfer the steak to a cutting board.
· This is non-negotiable. Let it rest for 5-10 minutes tented loosely with foil. This allows the juices to redistribute throughout the meat so they don’t run out onto the board when you slice. - Slice Against the Grain:
· Look at the lines running through the steak (the “grain”).
· Using a sharp knife, cut perpendicular to those lines. This shortens the muscle fibers, making the steak much more tender to bite into.
· For flank or skirt steak, slice it on a slight diagonal and into thin strips. - Serve:
· Arrange the sliced steak on a platter. If you made a pan sauce, drizzle it over the top, or simply pour any juices left on the cutting board over the meat.
Serving Suggestions
· Classic Plate: Serve the sliced steak alongside the Creamed Potatoes and Peas.
· Steak Sandwich: Pile the sliced meat onto a toasted baguette with caramelized onions and horseradish sauce.
· Steak Salad: Lay the warm slices over a bed of mixed greens with tomatoes, cucumbers, and a balsamic vinaigrette.
Enjoy your perfectly cooked steak