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

MickeyMickey Posts: 19,006
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?
Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). 



  • BustersdadBustersdad Posts: 311
  • NPHuskerFLNPHuskerFL Posts: 17,383
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • 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. 
    Madison, CT
    LBGE June 2013. 

  • revolver1revolver1 Posts: 372
    Dan, Columbia,Mo.
  • JRWhiteeJRWhitee Posts: 5,135
    Don't let the truth get in the way of a good story!
    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • GrillmagicGrillmagic Posts: 1,550

    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. 


    Dimondale Michigan

    Dimondale, Michigan XL BGE
  • Philly35Philly35 Posts: 793
    Depends on how young or old the person is but usually whole.
  • StillSmokenStillSmoken Posts: 327
    Always whole
    Kennesaw Ga. XL Egg. Cheers, Kevin
  • Nature BoyNature Boy Posts: 8,577
    edited July 2014
    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. 

    Twitter: @dizzypigbbq
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  • NanookNanook Posts: 846
  • mshumpmshump Posts: 212
    Danville, Il
  • Usually whole. I make a marinaded flank steak that I slice.
    Flint, Michigan
  • DMWDMW Posts: 13,581
    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.
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - WSJ - BS 17" Griddle - XXL BGE - Akron Jr - BS SS36" Griddle
  • EggHead_BubbaEggHead_Bubba Posts: 556
    edited July 2014
    All steaks served whole off my BGE except for flat iron steaks which are sliced on the bias.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

  • GrannyX4GrannyX4 Posts: 1,482
    I slice half of the steaks and leave the rest whole for the big eaters. ;;)
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
  • cazzycazzy Posts: 9,062
    edited July 2014
    Almost always whole, unless I think it will make for a good last night.   :P  Cut against the grain on the bias.


    BTW...Every other steak was served whole.
    Just a hack that makes some $hitty BBQ....
  • SkiddymarkerSkiddymarker Posts: 8,443
    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. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
  • lousubcaplousubcap Posts: 18,855
    Depends on the cut and crowd...
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • RRPRRP Posts: 22,703
    Whole - except for a flank steak where the presentation is made with the mushroom and wine sauce garnish.
    L, M, S &  Mini
    Re-gasketing America one yard at a time

    Dunlap, IL
  • tksmoketksmoke Posts: 776
    Always whole - I'm usually too ready to eat them to take pictures.  Nice pics @cazzy!!  I'd eat that...
    Santa Paula, CA
  • BYS1981BYS1981 Posts: 2,533
    For adults I leave it whole, and for my children I slice it.
  • nolaeggheadnolaegghead Posts: 29,858
    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.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • FLbobecuFLbobecu Posts: 309
    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. 

  • yzziyzzi Posts: 1,807
    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.
    Dunedin, FL
  • NPHuskerFLNPHuskerFL Posts: 17,383
    I guess I tend to agree w/ @cazzy. For a photo op I'll slice. & maybe for a little one. Other than that whole.
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • dweebs0rdweebs0r Posts: 527
    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.
       -Jody Newell (LBGE & a 36" Blackstone griddle).
    Location:  🍺🍺  The back porch, Munford, TN.  🍺🍺
  • ChokeOnSmokeChokeOnSmoke Posts: 1,931
    Flank sliced, everything else whole.
    Packerland, Wisconsin

  • keepervodeflamekeepervodeflame Posts: 353
    edited July 2014
    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. 
  • NPHuskerFLNPHuskerFL Posts: 17,383
    @keepervodeflame‌ ya can't go wrong with a good board sauce on a CI seared or reverse seared steak. Good eats for sure. :-)
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • flynnbobflynnbob Posts: 647
    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.
    Milton, GA.
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