Diamond Cut Steak - Bonus Garlic Butter Steak Toast Recipe - Food Wishes
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Date: 2025-08-02
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Comments and reviews: 20
yetinother
For the common person who's not good at knifework, The easy solution to this is to stick a bamboo Stick about 1/4 in from the edge of the steak on one side, and another bamboo stick in from 1/4 from the other edge, this creates a guide for you to cut through the steak without cutting all the way through it, The bamboo also doesn't damage your knife the same way as a metal skewer would.
Think of it as sticking a very long two tined fork all the way through the meat
You should feed each skewer individually through the meat and be careful not to stab yourself
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For the common person who's not good at knifework, The easy solution to this is to stick a bamboo Stick about 1/4 in from the edge of the steak on one side, and another bamboo stick in from 1/4 from the other edge, this creates a guide for you to cut through the steak without cutting all the way through it, The bamboo also doesn't damage your knife the same way as a metal skewer would.
Think of it as sticking a very long two tined fork all the way through the meat
You should feed each skewer individually through the meat and be careful not to stab yourself
reply
estonia77
Hey Chef, loved the video! I have a general question about pan sauces on a stainless steel pan: When I sear a steak, very similar to what you did on the video, most of the time I feel like the fond is too burnt and end up not deglazing it. Did the final sauce have some burnt taste Or am I just a big baby Is there such a thing as fond that is so burned up that it should not be made into a sauce
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Hey Chef, loved the video! I have a general question about pan sauces on a stainless steel pan: When I sear a steak, very similar to what you did on the video, most of the time I feel like the fond is too burnt and end up not deglazing it. Did the final sauce have some burnt taste Or am I just a big baby Is there such a thing as fond that is so burned up that it should not be made into a sauce
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blairhoughton7918
I've been doing this for decades for steak sandwiches. I slice it after cooking so it cooks just like a regular steak. The trick to slicing is to go 45 degrees to the long side, then flip the short way and use the exact same angle on the other side. The cuts will naturally cross. The result is so loose you can bite through it like it's a roast beef sandwich.
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I've been doing this for decades for steak sandwiches. I slice it after cooking so it cooks just like a regular steak. The trick to slicing is to go 45 degrees to the long side, then flip the short way and use the exact same angle on the other side. The cuts will naturally cross. The result is so loose you can bite through it like it's a roast beef sandwich.
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CantankerousDave
I actually have some top round steaks in the freezer that were 75% off (when the meat department at the store down the street wants to make room in the case, out come the 75% off stickers - I got some 2. 5lb CAB chuck roasts for about $3. 50 each last week) and have been looking for better ways to cook it.
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I actually have some top round steaks in the freezer that were 75% off (when the meat department at the store down the street wants to make room in the case, out come the 75% off stickers - I got some 2. 5lb CAB chuck roasts for about $3. 50 each last week) and have been looking for better ways to cook it.
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SumitSawale-e9l
3 months ago I was broke, anxious, and completely lost. My friend sent me Manifest the Unseen by Luna Rivers and I read it in one sitting. Not even kidding, my whole energy shifted. I stopped chasing and started receiving. New clients, better sleep, confidence back. people don’t sleep on this.
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3 months ago I was broke, anxious, and completely lost. My friend sent me Manifest the Unseen by Luna Rivers and I read it in one sitting. Not even kidding, my whole energy shifted. I stopped chasing and started receiving. New clients, better sleep, confidence back. people don’t sleep on this.
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michaelprozonic
where I live, a lot of bars sell a Black Diamond steak sandwich. I believe it uses a teriyaki marinade to give it a deep black color but I am not sure. (see if you can find out for me. It is fabulous when served on a toasted garlic steak roll with caramelized onion and peppers
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where I live, a lot of bars sell a Black Diamond steak sandwich. I believe it uses a teriyaki marinade to give it a deep black color but I am not sure. (see if you can find out for me. It is fabulous when served on a toasted garlic steak roll with caramelized onion and peppers
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russellzauner
imma put this on the bbq, high heat, char the dickens out of one side, let the other side stay rare but since the grill closes it will come up to safe temps very quickly - while getting an amazing char on the other side - it's all burnt ends torn off a super rare roast
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imma put this on the bbq, high heat, char the dickens out of one side, let the other side stay rare but since the grill closes it will come up to safe temps very quickly - while getting an amazing char on the other side - it's all burnt ends torn off a super rare roast
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drwgisblaidd
I saw Chef Tatsuo Saito do a similar cut to a carrot a few months ago, he could make it writhe like a snake, but I'll go with steak, but those carrots on the side. just sayin'
And Thank You, for years of helping me learn how to do things, you ROCK, Chef John!
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I saw Chef Tatsuo Saito do a similar cut to a carrot a few months ago, he could make it writhe like a snake, but I'll go with steak, but those carrots on the side. just sayin'
And Thank You, for years of helping me learn how to do things, you ROCK, Chef John!
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stevenlewis6781
This is a technique I’ve never heard of before. But makes a lot of sense. I can actually imagine taking a cut of pork loin and pounding it out and then making the diamond cuts. Pork loin, like sirloin, can be pretty tough. I bet this would be great!
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This is a technique I’ve never heard of before. But makes a lot of sense. I can actually imagine taking a cut of pork loin and pounding it out and then making the diamond cuts. Pork loin, like sirloin, can be pretty tough. I bet this would be great!
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MilaHarper-j2k
Watching this brought tears. I lost everything in the 2018 hurricane our family farm gone. Today, I earn $45K/month and bring joy back to my family with meals like this again. The journey from loss to stability was slow but worth it.
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Watching this brought tears. I lost everything in the 2018 hurricane our family farm gone. Today, I earn $45K/month and bring joy back to my family with meals like this again. The journey from loss to stability was slow but worth it.
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stevelogan5475
Chef john that is a very unique cutting technique and looks tender, juicy and tasty, and you had me at the food but you had my wife at the word diamond, ty pal, lol, twice baked potato and asparagus spears for sides and I am all set
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Chef john that is a very unique cutting technique and looks tender, juicy and tasty, and you had me at the food but you had my wife at the word diamond, ty pal, lol, twice baked potato and asparagus spears for sides and I am all set
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MrKmoconne
Hi Chef John. It's much appreciated on how to make a cheaper cut of meat go further. People like your videos but they are having to eat on a cheaper budget. It's nice to learn how to make cheap ingredients taste like a million bucks.
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Hi Chef John. It's much appreciated on how to make a cheaper cut of meat go further. People like your videos but they are having to eat on a cheaper budget. It's nice to learn how to make cheap ingredients taste like a million bucks.
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BrandonLam98
At this point, I've been watching your videos for well over half of my life (shoutout to the pomegranate video, yet I'm still learning something new every time! This is an amazing technique. Thanks for sharing, Chef John!
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At this point, I've been watching your videos for well over half of my life (shoutout to the pomegranate video, yet I'm still learning something new every time! This is an amazing technique. Thanks for sharing, Chef John!
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BenMacdui
Such a clever technique! I have some disappointingly tough/thin steaks in the freezer that this would be great for. Thank you!
edit: I might also try this in a burger, with the cheese melting through the 'meat matrix'.
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Such a clever technique! I have some disappointingly tough/thin steaks in the freezer that this would be great for. Thank you!
edit: I might also try this in a burger, with the cheese melting through the 'meat matrix'.
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Girruuth
It's just a Fancy/Harder to do version of a Cube(d) Steak. Cubed Steak is run thru mechanical gears to cut the meat fibers a lot like this technique. Usually cubed steak is breaded for Chicken/Southern Fried Steak.
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It's just a Fancy/Harder to do version of a Cube(d) Steak. Cubed Steak is run thru mechanical gears to cut the meat fibers a lot like this technique. Usually cubed steak is breaded for Chicken/Southern Fried Steak.
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terrymonahan9789
i used to go to a great little place that had a steak sandwich that used that technique. It didn't pull out of the bread because it was precut like that, and I could get it medium rare! Loved that sandwich.
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i used to go to a great little place that had a steak sandwich that used that technique. It didn't pull out of the bread because it was precut like that, and I could get it medium rare! Loved that sandwich.
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spokehedz
I do wonder if I can cheat and put down two chopsticks so I cannot cut all the way through the steak, but also keep the angle of the knife. I would need a very long knife. Maybe a bread knife. Hmmmmm.
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I do wonder if I can cheat and put down two chopsticks so I cannot cut all the way through the steak, but also keep the angle of the knife. I would need a very long knife. Maybe a bread knife. Hmmmmm.
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donnamofabrill4669
The most American thing ever, cover it with cling film because you put it in the fridge for 15 minutes. I wouldn't even bother to pop it in the fridge, I'd leave it on the counter
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The most American thing ever, cover it with cling film because you put it in the fridge for 15 minutes. I wouldn't even bother to pop it in the fridge, I'd leave it on the counter
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thedeceptivekhan
What grade was that beef The Choice cuts of top round I get at the local warehouse store could never ben made this tender. I'm skeptical, so skeptical that I'm going to try this.
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What grade was that beef The Choice cuts of top round I get at the local warehouse store could never ben made this tender. I'm skeptical, so skeptical that I'm going to try this.
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jong2359
Haha, I think 1/1000 Americans have knives in their kitchen sharp enough to do this. The rest would make a diamond clubbed steak. Every person I know has dull knives in their kitchen.
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Haha, I think 1/1000 Americans have knives in their kitchen sharp enough to do this. The rest would make a diamond clubbed steak. Every person I know has dull knives in their kitchen.
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