American·Main Course
Diamond-Cut Garlic Steak Toast
A clever 'diamond-cut' knife technique that transforms tough, affordable cuts like top round into tender, flavorful steaks by creating massive surface area for seasoning and rapid cooking.
Prep
10m
Cook
5m
Total
15m
Serves
2
Method
- 01
Divide the steak into two portions. If using a thinner cut, place between sheets of plastic wrap and pound with a meat mallet until approximately 1/4-inch thick. Keep the meat cold until ready to cut.
Watch · 0:35
- 02
Perform the diamond cut: Using a sharp knife, make 45-degree angled slices across the steak, spacing them 1/4 inch apart and cutting only halfway through. Flip the meat over and repeat the same 45-degree slices in the same direction so they cross the first set of cuts at an angle. The meat should pull apart slightly to reveal small diamond-shaped holes.
Watch · 1:26
- 03
Rub the prepared steaks with avocado oil and season both sides generously with salt and black pepper.
Watch · 5:35
- 04
Heat a heavy skillet over high heat until searing hot. Lay the steak in the pan and sear for approximately 45–60 seconds per side. The diamond cuts will cause the meat to cook very rapidly; remove once browned and just cooked through.
Watch · 5:44
- 05
Turn off the heat and remove the steak from the pan to rest. Immediately add a knob of butter and the minced garlic to the hot pan. Sauté for 10–15 seconds, then deglaze with a splash of water, scraping up the browned bits to form a simple pan sauce.
Watch · 6:04
- 06
Stir chopped parsley into the garlic butter sauce. Place the steaks onto slices of toasted bread and spoon the pan sauce over the top to serve.
Watch · 6:42
From Chef John
“Surface area equals flavor.”
“The only way to mess this up would be to cut all the way through. Otherwise, you'll just end up with strips of meat and then you'll have to convince everyone you meant to do a stir fry.”
“I paid for those juices and I didn't want to leave that flavor in the pan.”