Question: do you slice your steak for presentation or leave whole to serve?

Mickey

I was raised (Army Brat) in Germany and Texas. My parents are from FL & SC. I noticed a picture of a steak sliced ( very good looking cook) to place on table to serve. I have seen steak presented this way on some cooking shows. I would never slice a streak. If very large I may cut serving plate size portion if steak was to big. Is this a North/South thing or what? How do you serve steak?

Bustersdad

Whole

NPHuskerFL

Whole.

Conneggticut_Yankee

I don't slice either. Well, I guess it depends on the cut, maybe a skirt steak? Like you, I'll just cut larger cuts into portion sized pieces. 

revolver1

Whole/portioned.

JRWhitee

Whole.

Grillmagic

If I am doing BIG Steaks (Cowboy Ribeye's or Whole Strip's/Fillets) I slice them as people build there plates, same with Flank Steak or Skirt Steak and just ask how much they want. 

Chuck

Dimondale Michigan

www.chuckkingcomedy.com

Philly35

Depends on how young or old the person is but usually whole.

StillSmoken

Always whole

Nature Boy

I've noticed that people, including ourselves, are eating less beef these days. Growing up I always had a whole steak but for the past 10 years, I have been serving steaks sliced. People who like it more done grab the end pieces, I go for the center. 

There are still a whole bunch of people that still sit down with a whole steak on their plate, so if you have those people coming, you may have to go with tradition. 

Cheers!

Chris

Nanook

Whole.

mshump

Whole

Fred19Flintstone

Usually whole. I make a marinaded flank steak that I slice.

DMW

I've been slicing first, much easier when serving the kids too young to handle a sharp steak knife. Also serving sliced gives a great opportunity to pair with a board sauce.

EggHead_Bubba

All steaks served whole off my BGE except for flat iron steaks which are sliced on the bias.

GrannyX4

I slice half of the steaks and leave the rest whole for the big eaters. ;;)

cazzy

Almost always whole, unless I think it will make for a good picture...like last night.   :P  Cut against the grain on the bias.

BTW...Every other steak was served whole.

Skiddymarker

Always served whole until about the last two or three years - now it is almost always sliced. As noted by others here we are eating smaller portions so what once was a single portion steak usually does the two of us. 

We are also marinating more, those steaks seem to be better when plated like a roast. 

lousubcap

Depends on the cut and crowd...

RRP

Whole - except for a flank steak where the presentation is made with the mushroom and wine sauce garnish.

tksmoke

Always whole - I'm usually too ready to eat them to take pictures.  Nice pics @cazzy!!  I'd eat that...

BYS1981

For adults I leave it whole, and for my children I slice it.

nolaegghead

Both ways.  If you do slice, slice at the last second and keep the meat together so you don't have excessive evaporation and cooling.

FLbobecu

I enjoy slicing immediately, and eating. 

I make sure all the sides are ready to go, then I cook said steak. 

Rarely now do I serve whole. I slice, prep slices for plate, then eat. No waiting around for me. 

yzzi

If I served sliced it would be a single portion--for me. I serve whole. For kids I take one and cut it up and split between the two.

NPHuskerFL

I guess I tend to agree w/ @cazzy. For a photo op I'll slice. & maybe for a little one. Other than that whole.

dweebs0r

Lately, I let it rest and slice it.  I agree it makes it easier for the kids.  My kids are older now but I still do too much for them.

ChokeOnSmoke

Flank sliced, everything else whole.

keepervodeflame

I am a big fan of Adam Perry Lang's board sauce technique. Even before I throw the steak on the grill, I prepare my  cutting board with some olive oil, kosher salt, fresh ground pepper, and in this case a spoon full of butter that I spread around as it melted. When the steak is done,  I plop it onto the board in the middle of the sauce and move it around to coat both sides. As I cut slices, I dredge them in the board sauce as well before I plate them. If the cook involves fresh herbs, I add them to the board sauce as well.  Fresh chopped parsley is very nice. Very good technique IMHO. It is the perfect method since my wife and I now split one steak, like the nice rib eye in the photo. 

NPHuskerFL

@keepervodeflame‌ ya can't go wrong with a good board sauce on a CI seared or reverse seared steak. Good eats for sure. :-)

flynnbob

I always slice London Broil on a bias to make sure that the cut is correct.  Everything else is whole with the exception of a large sirloin.