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

MickeyMickey Posts: 18,919
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 (I'm good for now). 

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Comments

  • BustersdadBustersdad Posts: 311
    Whole
  • NPHuskerFLNPHuskerFL Posts: 17,216
    Whole.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    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
    Whole/portioned.
    Dan, Columbia,Mo.
  • JRWhiteeJRWhitee Posts: 4,881
    Whole.
                                                                
    _________________________________________________
    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: 1,549

    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

    Dimondale, Michigan XL BGE
  • Philly35Philly35 Posts: 779
    Depends on how young or old the person is but usually whole.
    NW IOWA
  • StillSmokenStillSmoken Posts: 327
    Always whole
    Kennesaw Ga. XL Egg. Cheers, Kevin
  • Nature BoyNature Boy Posts: 8,538
    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. 

    Cheers!
    Chris
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • NanookNanook Posts: 846
    Whole.
    GWN
  • mshumpmshump Posts: 212
    Whole
    Danville, Il
  • Usually whole. I make a marinaded flank steak that I slice.
    Flint, Michigan
  • DMWDMW Posts: 13,451
    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: 1,479
    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: 9,060
    edited July 2014
    Almost always whole, unless I think it will make for a good picture...like last night.   :P  Cut against the grain on the bias.

    image

    BTW...Every other steak was served whole.
    Just a hack that makes some $hitty BBQ....
  • SkiddymarkerSkiddymarker Posts: 8,405
    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: 18,267
    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: 22,528
    Whole - except for a flank steak where the presentation is made with the mushroom and wine sauce garnish.
    image
    L, M, S &  Mini

    Ron
    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: 28,385
    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. 



    image
  • yzziyzzi Posts: 1,794
    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: 17,216
    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
    Die Hard HUSKER & BRONCO FAN
    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: 1,928
    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: 17,216
    @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
    Die Hard HUSKER & BRONCO FAN
    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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