master-cooks | Ina Garten's Pro Tip For Super Thin Shaved Steak

Ina Garten, renowned for her approachable and delicious recipes, offers a clever tip for achieving super thin shaved steak, perfect for dishes like Philly cheesesteaks or stir-fries. Her technique centers around the importance of partially freezing the steak before slicing. By placing the steak in the freezer for about 15 to 20 minutes, it becomes firm enough to allow for easier and more precise cutting. This slight firmness aids in achieving those ultra-thin slices that are often difficult to replicate with a fully thawed piece of meat. When the steak is properly chilled, it can be sliced with a sharp knife, yielding delicate, even slices that cook quickly and evenly. This method not only enhances the texture of the dish but also ensures that the meat remains tender and flavorful. Garten's approach highlights her understanding of both the culinary process and the practical needs of home cooks. Her advice not only simplifies preparation but also elevates the quality of the finished dish, making it a favorite technique for those looking to master the art of cooking with shaved steak. Emphasizing simplicity and efficiency, Garten's tip is a testament to her expertise in making gourmet cooking accessible to all.

Your freezer is the key to shaving steak without a deli slicer

The challenge of cutting raw steak stems from its softness, which makes it hard for the knife to grip, and its moisture, which complicates holding the steak steady while slicing. A brief stint in the freezer can address both of these problems. Just 15 to 20 minutes is sufficient; freezing it for too long will make it too hard to cut.

Another essential factor for achieving thinly sliced steak is using a very sharp knife. A dull knife is not only less effective but also poses a safety risk, as it requires more force to slice through, particularly with a firmer steak that has been frozen. Regularly sharpen your knives, and consider giving them a quick touch-up before you start cutting your beef. While Garten acknowledges that home cooks may not be able to slice beef as thinly as a deli does, a sharp knife paired with a slightly frozen steak will get you as close as possible.

Ina Garten's Pro-Tip For Super Thin Shaved Steak

Your freezer is the key to shaving steak without a deli slicer

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