Jeni Wright, Eric Treuille, Le Cordon Bleu

Preparing Steaks

Appears in

Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright , Eric Treuille and Le Cordon Bleu

Published 1996

About

Steaks need to be trimmed and dressed before cooking. First cut away some of the excess fat, leaving an even layer sufficient to flavour the meat during cooking, then cut through the fat into the thin membrane at regular intervals. This prevents the steak from curling as it cooks. Sirloin steaks are illustrated here; rump steaks require the same technique.

Trim off the outer layer of fat with a boning knife, leaving 1 cm fat next to the meat. Discard the fat.
Cut through the fat at regular intervals with a chef’s knife or snip with kitchen scissors.

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Meat

Preparing for Cooking

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