How to Cut a Roast into Steaks

簡単にわかる! How to Cut a Roast into Steaksの進め方をロジカルに解説します。

Do not, under any circumstances, use a dull knife. A dull knife is dangerous. You’ll have to push so hard that the roast will suddenly squirt out from under you, and suddenly you’re a contestant on "America’s Next Top Finger Injuries."

A sharp, long chef’s knife or a carving knife is your friend. It should glide through the meat like a hot wire through butter. If you have to saw back and forth, you’re doing it wrong, and you’re also shredding all those lovely fibers you worked so hard to align.

The "Two-Thumbs-Up" Grip

Hold the meat steady with a fork or your free hand (curling your fingertips under like a claw for safety). Use a long, smooth stroke from heel to tip of the blade. Don’t press down—let the sharpness do the work. It feels surprisingly luxurious, like opening an envelope with a letter opener.

I once watched a friend try to cut a roast with a steak knife. It took twenty minutes and produced pieces that looked like abstract art. Don’t be that friend. Use the right tool, and you’ll feel like a culinary rock star.