Butterflying a steak is a simple technique where you slice a thick cut almost in half from the side without cutting all the way through, then open it flat like a book. Once you open it up, the steak looks a bit like butterfly wings, which is where the name comes from.
This technique is useful when you need a thinner cut for a specific recipe, such as a stuffed steak, roulade, or any dish that requires a larger, flatter piece of meat. It’s also a great way to make a thick steak thinner so it cooks faster and more evenly.
In this guide, I’ll show you exactly how to butterfly a steak using hanger steak as an example. The same basic technique also works for other cuts, so once you learn it, you can use it whenever you need to turn a thick steak into a thinner one.
How to Butterfly a Steak in 3 Easy Steps
Butterflying a steak is easier than it sounds. All you need is a sharp knife, a stable cutting board, and a thick enough piece of meat to slice open. The goal is simple: cut the steak horizontally almost all the way through, then open it up like a book so you end up with one larger, thinner piece.
Below, I’ll show you exactly how to do it step by step.
Step 1: Prepare the Steak
First, place the steak on a cutting board and grab a sharp knife. Start by trimming away any excess fat and silverskin from the surface.
Next, cut the hanger steak in half lengthwise along the thick sinew running through the center. This will separate the steak into two long pieces.
Once you separate it, you’ll have two pieces. Take the bigger, thicker one for the next step. If there’s still a bit of sinew left on it, slide your knife gently underneath and run it along the length to remove it.
That’s it. Your steak is prepped and ready for the next step.
Step 2: Make the Butterfly Cut
Hold the knife in one hand and lightly press the steak with your other hand to keep it stable and prevent slipping while cutting. Find the thickest part of the steak and start cutting into it from the side, keeping the blade as horizontal as possible so the thickness stays even all the way through. Don’t cut all the way through. Stop when you’re about a 1/4 inch (0.6 cm) from the back edge so you can open the steak like a book.
Step 3: Open the Steak
Now, gently open the steak like a book and check whether both sides are even in thickness. If needed, make a small additional cut to even it out. Then lay the steak flat. If it does not lie evenly, gently flatten it with your hand or lightly pound it with a meat mallet.
What’s the Best Knife for Butterflying a Steak?
The best knife for butterflying a steak is a sharp, narrow-bladed knife. I highly recommend using a boning knife because it gives you better control and makes it easier to cut the steak evenly. If you don’t have one, don’t worry, a wider-bladed knife will work too, as long as it’s very sharp.
The most important thing here is sharpness, not the blade shape. Just avoid using a serrated knife, as it tends to tear the meat rather than slice it cleanly.
Is Butterflying High-Quality Steaks a Good Idea?
In most cases, butterflying high-quality steaks like ribeye or filet mignon is unnecessary and not something I recommend.
These cuts are already tender and usually cook best when left whole. The main exception is when you’re making a stuffed steak recipe or when you prefer your steak cooked well-done and want to speed up the cooking process by turning one thick steak into two thinner pieces. In those cases, butterflying can make sense. Otherwise, it’s better to leave premium cuts as they are.
