How to Cut Strip Loin Steaks
Aimee HerringMost of us buy steaks pre-portioned at the grocery store or butcher shop, but as chef Mark Elia of The Culinary Institute of America demonstrates, it's not hard to cut them yourself -- and it saves you significant cash. Chef Elia starts with a beef strip loin, which is a very common restaurant cut that you can buy in any supermarket. Cutting and trimming your own steaks from this cut will save you anywhere from $3 to $5 a pound. To begin, he marks his first steak by slicing lightly on the fat cap (you want to portion the steaks first, then trim the fat). He follows his mark with a large slicing knife, cutting down nice and straight. (The nice thing about cutting your own steaks is that you can make them as thick or thin as you like.) Once he's cut all of the steaks, he uses a boning knife to remove all but 1/4 to 1/8 inch of fat from the steaks, also removing the collagen band on the end portion of the steak. Now your steaks are ready for the grill.
For 60 years, The Culinary Institute of America has been setting the standard for excellence in professional culinary education. In this video series, experienced chefs and educators show you how to tackle essential cooking techniques.
Read more about The Culinary Institute of America.
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