Diamond Cut Steak | Bonus Garlic Butter Steak Toast Recipe | Food Wishes

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Hello, this is Chef John from foodwishes.com with diamond cut steak. That's right.

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I'm going to show you a very cool knife trick which can help turn the toughest, cheapest cuts of steak into something more tender, more flavorful, and I think we can all agree much cooler looking.

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And even though we're going to focus on the method, I am going to show you something very delicious later using a diamond cut steak. And to get started, I bought some top round. And since this piece was about 10 ounces, I decided to cut it in half, which I think gives us two perfectly sized portions. And then after dividing that, I decided to grab some plastic so I could pound this out a little bit.

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Since from what I hear, this technique is intended to work on meat

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that's about a quarter inch thick. So I briefly worked those two pieces over with the meat pounder until they were just a little bit thinner. Oh, and the reason I chose top round steak is because it's very cheap and has a nice beefy flavor, but it also tends to be pretty tough and kind of chewy. So, I thought it was the ideal choice to give this technique a try.

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Oh, and since cold meat is always easier to cut, we will want to keep any pieces we're not

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working with in the fridge. And then as far as the actual diamond cutting technique goes, all we need to do is make some 45deree angled cuts about halfway through the meat, spacing them every quarter inch or so. And while you can slice a little more than halfway through, the only way to mess this up would be to cut all the way through. So be careful not to do that. Otherwise, you'll just end up with strips of meat and then you'll have to convince everyone you meant to do a stir fry in the first place.

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