Directions
- Upon removing the steak from the refrigerator, place the steak fat side down.
- Butterfly the steak‚ that is, cut the steak in half lengthwise, but not all the way through‚ to within 1/2 inch of the edge of fat. Open the steak, pressing each side flat, using the edge of meat and fat as a hinge.
- Depending on the natural shape of the strip, you now have a steak in the shape of a heart‚ more or less‚ this is where the fine trimming comes in.
- Allow the steak to come to room temperature before cooking.
Recipe Note
Tips:
Remember that once you've butterflied the steak, each side will be half the thickness you started with. For example, a 20-ounce steak will result in, essentially, two 10-ounce steaks (once cooked and carved). When you turn the Sweetheart Steak, use wide tongs or a spatula; grip the steak as close to the center of the hinge as possible.
Serving Suggestions:
Lobel Guide to Cooking the Perfect Steak is a great place to start if you're looking for a recipe.
