Cut a steak lengthwise stop before reaching the end to create a butterfly. Then, open the meat after the cut. It will have two uniform sides that resemble a butterfly.
Butterflied steaks can be filled with seasonings, which helps them cook more evenly and quickly. Additionally, when meat is butterflied, you can brown more surface area.
Simply put, Steaks that are split lengthwise are known as butterfly steaks.
The end of the flesh is intact and keeps the pieces together because they are not completely cut through. The meat will be uniform on all sides, like a butterfly's wings.
Butterflying a steak is guaranteed to dazzle your guests and guarantee a delicate, medium-rare meal, whether grilling or using other cooking methods.
Beef tenderloin, ribeye steak, and thick sirloin are all the options you can prepare using the butterfly-cutting method.
Moreover, this approach is not exclusive to beef; it may also be used with pork and chicken.
A steak can cook more quickly if it is butterflied. It is fantastic for grilling or roasting. Butterflied steak can also be stuffed with cheese, cured meats, and seasonings.
Please note that stuffing your steak will prevent it from cooking any faster.
Butterflying a good steak such as a ribeye is something we don't recommend.
Along with big steaks, butcher's beef steak cuts are more frequently used.
Another excellent possibility for butterflying is chicken breast. Only the priciest beef cut, the tenderloin, should be butterflied. It's a lean, flavorless cut that would benefit from getting stuffed.