{"id":6235,"date":"2022-09-22T12:10:21","date_gmt":"2022-09-22T12:10:21","guid":{"rendered":"https:\/\/pitmastercentral.com\/?p=6235"},"modified":"2023-09-21T16:34:37","modified_gmt":"2023-09-21T16:34:37","slug":"butterfly-steak","status":"publish","type":"post","link":"https:\/\/pitmastercentral.com\/butterfly-steak\/","title":{"rendered":"What’s a Butterfly Steak? How (and Why) to Butterfly and Stuff Steak"},"content":{"rendered":"\n

To butterfly a steak, simply take a steak<\/a> and slice it lengthwise, stopping before you reach the end. Once cut, you can open the steak. The two sides will be uniform, resembling a butterfly.<\/strong> The reason steaks are butterflied is so you can fill them with ingredients, so they cook more evenly, and so they cook faster. You\u2019ll also brown more surface area when meat is butterflied.<\/p>\n\n\n\n

I’ve been butterflying steak since my cooking school days. My butterflied and stuffed beef tenderloin is legendary. It\u2019s packed with flavor and looks like a million bucks. Today, I\u2019m sharing that recipe with you.<\/strong><\/p>\n\n\n\n

Let me fill you in on how to butterfly a steak. The recipe comes later. I promise.<\/strong><\/p>\n\n\n

\"Butterfly<\/figure>\n\n\n

What Are Butterfly Steaks?<\/h2>\n\n\n\n

Butterfly steaks are steaks that have been cut lengthwise. They are not cut all the way through – the end of the meat is intact and holds the pieces together. Both sides of the meat will match, like a butterfly\u2019s wings. I\u2019ll walk you through the process step-by-step in a minute, but here\u2019s a video if you\u2019re not getting it.<\/p>\n\n\n\n

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