Butterflied steak, sometimes called a “slab steak,” is a show-stopping cut of meat that’s perfect for grilling, pan-searing, or even oven-roasting. Butterflying transforms a thick steak into a thinner, more even canvas for cooking, allowing for faster and more consistent results. This guide will walk you through everything you need to know to achieve steakhouse-quality butterflied steak at home.
Understanding the Butterflied Steak
A butterflied steak isn’t a specific cut like a ribeye or a New York strip. Instead, it’s a technique applied to a thicker cut of steak, typically a sirloin, top sirloin, or even a tenderloin. The butcher, or you with a little know-how, slices the steak horizontally almost all the way through, then opens it up like a book. This creates a larger, thinner surface area.
Why Butterfly a Steak?
There are several advantages to butterflying a steak:
Faster Cooking: The thinner profile cooks much faster than a thick steak, making it ideal for quick weeknight meals.
Even Cooking: The consistent thickness ensures that the entire steak cooks evenly, minimizing the risk of a charred exterior and a raw interior.
Easier Grilling: A butterflied steak lies flat on the grill, allowing for optimal contact with the heat and beautiful grill marks.
Impressive Presentation: A butterflied steak, especially when stuffed or topped with flavorful ingredients, makes for a visually appealing centerpiece.
Choosing the Right Cut of Steak
The best cut of steak for butterflying depends on your budget and taste preferences. Here are a few popular options:
Sirloin: A relatively lean and affordable cut with good beefy flavor. Sirloin benefits from a marinade or flavorful rub.
Top Sirloin: A step up from sirloin, top sirloin is slightly more tender and flavorful. It’s a versatile choice that’s great for grilling or pan-searing.
Tenderloin: The most tender cut of beef, tenderloin is also the most expensive. Butterflying a tenderloin creates a stunning and luxurious dish. However, tenderloin is very lean and can dry out easily, so be careful not to overcook it.
Ribeye: While less common, a boneless ribeye can also be butterflied. Its rich marbling and flavor make it a decadent choice.
Flank Steak/Skirt Steak: While technically already thin, these cuts can be “butterflied” for even larger surface area, often called “London Broil” if marinated after.
When selecting your steak, look for one that is at least 1 1/2 to 2 inches thick to allow for proper butterflying. The steak should have good marbling (intramuscular fat) for flavor and tenderness.
How to Butterfly a Steak: Step-by-Step
If your butcher hasn’t already butterflied the steak for you, here’s how to do it yourself:
Preparation: Place the steak on a cutting board. A large, stable cutting board is essential for safety.
Slicing: Using a sharp, long-bladed knife (a chef’s knife or carving knife works well), place your hand flat on top of the steak to hold it steady. Starting at one side, carefully slice horizontally through the center of the steak, parallel to the cutting board.
Almost There: Stop slicing about 1 inch from the opposite side of the steak. You want to leave a “hinge” so that the two halves remain connected.
Opening: Open the steak like a book, spreading the two halves apart.
Evening the Thickness (Optional): If the steak is uneven in thickness after butterflying, you can gently pound it with a meat mallet to even it out. Place the steak between two sheets of plastic wrap before pounding to prevent tearing. This step is crucial for even cooking.
Preparing the Butterflied Steak for Cooking
Once your steak is butterflied, it’s time to prepare it for cooking. This involves seasoning and, optionally, marinating.
Seasoning
Simple seasoning can go a long way. A generous coating of kosher salt and freshly ground black pepper is often all you need to highlight the steak’s natural flavor. Apply the seasoning evenly to both sides of the steak, pressing it gently into the surface. For optimal results, season the steak at least 30 minutes before cooking, or even up to 24 hours in advance. This allows the salt to penetrate the meat and improve its flavor and texture.
Marinades
A marinade can add flavor and tenderize the steak. Marinades typically consist of an acid (like vinegar or citrus juice), oil, and seasonings. Some popular marinade ingredients include:
- Soy sauce
- Worcestershire sauce
- Garlic
- Onion
- Herbs (rosemary, thyme, oregano)
- Spices (red pepper flakes, paprika)
Marinate the steak in the refrigerator for at least 30 minutes, or up to several hours. Longer marinating times can result in a more flavorful and tender steak, but avoid marinating for longer than 24 hours, as the acid in the marinade can start to break down the meat fibers and make it mushy.
Cooking Methods for Butterflied Steak
Butterflied steak is versatile and can be cooked using various methods. Here are three popular options:
Grilling
Grilling is a classic way to cook butterflied steak, imparting a smoky flavor and beautiful grill marks.
Preparation: Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking.
Cooking: Place the butterflied steak on the grill and cook for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to check the internal temperature.
Resting: Remove the steak from the grill and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Pan-Searing
Pan-searing is a great option for cooking butterflied steak indoors, especially if you don’t have access to a grill.
Preparation: Heat a heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add a tablespoon or two of oil with a high smoke point, such as canola or avocado oil.
Cooking: Once the oil is shimmering and almost smoking, carefully place the butterflied steak in the skillet. Sear for 3-5 minutes per side for medium-rare, or longer depending on your desired level of doneness. Add a knob of butter to the pan during the last minute of cooking and baste the steak with the melted butter for extra flavor.
Resting: Remove the steak from the skillet and let it rest for at least 10 minutes before slicing.
Oven-Roasting
Oven-roasting is a hands-off method that’s great for cooking larger butterflied steaks.
Preparation: Preheat your oven to 400°F (200°C). Place the butterflied steak on a baking sheet lined with parchment paper.
Cooking: Roast the steak in the oven for 15-20 minutes, or until it reaches your desired level of doneness. Use a meat thermometer to check the internal temperature.
Resting: Remove the steak from the oven and let it rest for at least 10 minutes before slicing.
Internal Temperature and Doneness
Using a meat thermometer is the best way to ensure that your butterflied steak is cooked to your desired level of doneness. Here are the target internal temperatures:
| Doneness | Internal Temperature |
|---|---|
| Rare | 125-130°F (52-54°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 135-145°F (57-63°C) |
| Medium-Well | 145-155°F (63-68°C) |
| Well-Done | 155°F+ (68°C+) |
Remember that the steak’s internal temperature will continue to rise slightly as it rests. Remove the steak from the heat when it’s about 5 degrees below your target temperature.
Slicing and Serving
After resting, it’s time to slice and serve your butterflied steak.
Slicing: Use a sharp knife to slice the steak thinly against the grain. Slicing against the grain shortens the muscle fibers, making the steak more tender and easier to chew.
Serving Suggestions: Butterflied steak is delicious on its own, or served with a variety of sides. Some popular options include:
- Roasted vegetables (asparagus, broccoli, potatoes)
- Mashed potatoes
- Salad
- Grilled corn on the cob
- Rice or quinoa
You can also top the steak with a flavorful sauce, such as chimichurri, salsa verde, or a simple pan sauce made with butter, garlic, and herbs.
Tips for Success
Here are a few extra tips to help you cook the perfect butterflied steak:
Use a Sharp Knife: A sharp knife is essential for butterflying the steak safely and cleanly.
Don’t Overcook: Butterflied steak cooks quickly, so it’s easy to overcook it. Use a meat thermometer to monitor the internal temperature and avoid drying out the steak.
Rest the Steak: Resting the steak after cooking is crucial for allowing the juices to redistribute and ensuring a tender and flavorful result.
Experiment with Flavors: Don’t be afraid to experiment with different seasonings and marinades to find your favorite flavor combinations.
Sear First for Oven Cooking: If oven-roasting, searing the steak in a hot pan before placing it in the oven will create a flavorful crust.
Variations and Creative Ideas
Beyond the basic methods, you can elevate your butterflied steak with creative additions and variations.
Stuffed Butterflied Steak
After butterflying, spread a flavorful stuffing mixture onto one side of the steak before folding it closed. Secure with toothpicks if needed. Popular stuffing options include:
- Spinach and feta cheese
- Mushroom duxelles
- Prosciutto and mozzarella
- Sun-dried tomatoes and pesto
Marinated and Grilled
Experiment with different marinades to impart unique flavors to your steak. Asian-inspired marinades with soy sauce, ginger, and garlic are a delicious option.
Butterflied Steak Salad
Slice the cooked butterflied steak and serve it over a bed of fresh greens with your favorite salad toppings and dressing.
Butterflied Steak Tacos
Dice the cooked steak and use it as a filling for tacos, along with your favorite toppings like salsa, guacamole, and sour cream.
Adding a Pan Sauce
After searing the steak, create a quick pan sauce by deglazing the pan with red wine or broth, then adding butter, garlic, and herbs.
Troubleshooting
Even with the best preparation, things can sometimes go wrong. Here are some common issues and how to fix them:
Tough Steak: This is usually due to overcooking. Use a meat thermometer to avoid overcooking and remember to slice against the grain. Choosing a more tender cut initially will also make a big difference.
Dry Steak: Overcooking is also the main cause of dry steak. Make sure to rest the steak after cooking and consider using a marinade to add moisture.
Uneven Cooking: This can happen if the steak is not evenly thick after butterflying. Pound the steak with a meat mallet to even it out before cooking.
Steak Sticking to the Grill/Pan: Make sure the grill grates or pan is properly preheated and oiled before adding the steak.
Cooking a butterflied steak is a fantastic way to enjoy a delicious and impressive meal. With a little practice and these tips, you’ll be able to consistently cook perfect butterflied steaks that will impress your family and friends. Remember the key elements: selecting a good cut, butterflying it correctly, proper seasoning or marinating, monitoring the internal temperature, and allowing it to rest before slicing. Happy cooking!
What is a butterflied steak, and why should I cook it that way?
A butterflied steak is essentially a steak that has been sliced horizontally almost completely through, then opened up like a book, doubling its surface area while keeping a relatively even thickness. This technique transforms a thicker steak into a thinner, more manageable cut for quicker and more even cooking.
Cooking a steak butterflied offers several advantages. The increased surface area allows for greater contact with the heat source, resulting in a more pronounced sear and richer flavor. The even thickness promotes consistent doneness throughout the entire steak, minimizing the risk of overcooked edges and an undercooked center. This makes it an ideal method for achieving the perfect level of doneness, especially when using a grill or skillet.
What type of steak is best suited for butterflying?
While you can technically butterfly almost any steak, some cuts benefit more than others from this technique. Thicker cuts like sirloin, ribeye, flank steak, or even a thick-cut New York strip are excellent candidates. These cuts tend to be more challenging to cook evenly whole, making butterflying a valuable strategy.
Avoid butterflying very thin cuts like skirt steak or thin-cut filets. These cuts are already thin enough to cook quickly and evenly, and butterflying them would likely result in an overly thin and potentially dry steak. Focus on thicker, flavorful cuts that can benefit from the increased surface area and more uniform thickness that butterflying provides.
How do I properly butterfly a steak?
Begin by placing your steak on a cutting board. Using a sharp knife, slice horizontally through the center of the steak, parallel to the cutting board, but don’t cut all the way through. Leave about an inch of meat connected at the far side, like the spine of a book.
Once you’ve made the slice, carefully open the steak like a book, laying the two halves flat. If the steak is uneven in thickness after butterflying, gently pound it with a meat mallet to even it out. This will ensure consistent cooking across the entire surface.
What’s the best way to season a butterflied steak?
A generous application of salt and freshly ground black pepper is the foundation for a well-seasoned steak. Apply these liberally to both sides of the butterflied steak, ensuring every inch is covered. Consider salting the steak at least 30 minutes before cooking, or even a few hours beforehand, as this allows the salt to penetrate the meat and enhance its flavor.
Beyond salt and pepper, feel free to experiment with other seasonings to complement your steak. Garlic powder, onion powder, paprika, dried herbs like thyme or rosemary, or a blend of your favorite spices can add complexity and depth. Apply these additional seasonings after the salt and pepper, pressing them gently into the surface of the steak to help them adhere during cooking.
What’s the ideal cooking method for a butterflied steak?
Butterflied steaks excel when cooked using high-heat methods such as grilling or pan-searing. Grilling imparts a smoky char, while pan-searing creates a rich, flavorful crust. Both methods benefit from the increased surface area of the butterflied steak, maximizing contact with the heat and resulting in a delicious sear.
When grilling, ensure the grates are clean and well-oiled to prevent sticking. For pan-searing, use a heavy-bottomed skillet, preferably cast iron, and heat it until smoking hot. In both cases, monitor the internal temperature of the steak with a meat thermometer to ensure it reaches your desired level of doneness. A quick sear on both sides followed by indirect heat on the grill or a lower heat on the stovetop allows for precise temperature control.
How do I ensure a butterflied steak doesn’t overcook?
The key to preventing overcooked steak is using a reliable meat thermometer. Insert the thermometer into the thickest part of the steak to accurately measure the internal temperature. Refer to a temperature guide to determine the desired temperature for your preferred level of doneness (rare, medium-rare, medium, etc.).
Remember that the steak will continue to cook slightly after being removed from the heat, a process known as carryover cooking. Remove the steak from the grill or skillet when it’s a few degrees below your target temperature. Let it rest for 5-10 minutes before slicing and serving, allowing the juices to redistribute and the temperature to even out.
How long should I rest a butterflied steak after cooking?
Resting is a crucial step often overlooked, but it significantly impacts the tenderness and juiciness of your steak. After cooking, transfer the butterflied steak to a clean cutting board and tent it loosely with foil. Allow it to rest for at least 5 minutes, but ideally 10 minutes or longer, depending on the size of the steak.
During resting, the muscle fibers relax and reabsorb the juices that were pushed to the surface during cooking. This prevents the juices from running out when you slice the steak, resulting in a more tender and flavorful final product. The longer you rest the steak (within reason), the more pronounced this effect will be.