If you love cooking and easy recipes that transform inexpensive ingredients into something extraordinary, the diamond cut steak technique is a game-changer. This clever knife trick turns the toughest, cheapest cuts of steak into tender, juicy, and flavorful dishes that also look super impressive on the plate. Perfect for home cooks looking to elevate their steak game without breaking the bank, this technique was popularized by Chef John from Food Wishes and is easy enough for anyone to master.
Step 1: Choose and Prepare Your Steak
Start with a budget-friendly cut of beef like top round steak. This cut has a great beefy flavor but is usually tough and chewy, making it ideal to test the diamond cut method. For this technique, the steak should be about a quarter inch thick. If your steak is thicker, slice it into manageable portions (around 5 ounces each) and gently pound it to the desired thickness using plastic wrap and a meat pounder.
Keep any pieces not in use refrigerated, as cold meat is easier to handle and slice precisely.
Step 2: Master the Diamond Cutting Technique
The magic of this method lies in the way you slice the steak. Using a sharp knife, make angled cuts about 45 degrees into the meat, slicing halfway through but not all the way. Space these cuts about a quarter inch apart. This creates a series of slashes on one side of the steak.
Once one side is done, flip the steak over and make the same angled cuts on the opposite side, but this time at a 45-degree angle crossing the first set of cuts. This crisscross pattern creates diamond-shaped openings across the steak—hence the name "diamond cut."
Be careful not to slice all the way through, or you’ll end up with strips of meat instead of a single steak. The diamond pattern lets the steak open up slightly, increasing surface area for marinades and seasoning.
Step 3: Marinate for Maximum Flavor and Tenderness
One of the biggest advantages of diamond cutting your steak is the explosion of surface area, which means your marinade can penetrate deeply and quickly. A simple marinade that works beautifully is a blend of Korean chili paste, freshly squeezed lemon juice, and avocado oil. This mixture not only tenderizes the meat but also adds a vibrant, spicy kick and a glossy finish.
After coating both sides thoroughly, season with salt and refrigerate for about 15 minutes to let the flavors soak in.
Step 4: Quick and Hot Pan Searing
Heat a cast iron pan over high heat until it’s smoking hot. Place the diamond cut steak in the pan and watch it sizzle. Thanks to all those cuts, the steak cooks incredibly fast—often in under a minute per side.
You'll notice juices bubbling out from the steak, mostly from the marinade, but that’s a good thing. After about a minute on each side, remove the steak from the pan and let it rest briefly.
Don’t forget to deglaze the pan with a little water to capture all those caramelized juices, then pour that flavorful liquid over your steak when plating.
Step 5: Taste Test – Tender, Juicy, and Flavorful
The diamond cut steak surprises with its tenderness. Despite being a typically tough cut like top round, the steak’s texture is closer to a New York strip—soft, juicy, and wonderfully flavorful. Because the steak is so thin, it will cook through quickly, but it remains moist and far from dry or tough.
Serve it with bread to soak up the delicious juices, or pile the steak on one side to make a hearty sandwich. The extra surface area created by the diamond cuts ensures every bite is packed with flavor.
Step 6: Try a Thicker Cut for Garlic Steak Toast
For a slightly different take, try diamond cutting a thicker piece of steak without pounding it thin. Season simply with salt, pepper, and oil, then sear it in a heavy-duty sauté pan for about a minute per side. This thicker cut gives you a bit more searing time and lets you keep the steak slightly pink inside.
After searing, remove the steak and quickly make a garlic butter pan sauce in the same hot pan by melting butter and sautéing minced fresh garlic for 10–15 seconds. Deglaze with a splash of water, scrape up the browned bits, and finish with freshly ground black pepper, salt, and chopped Italian parsley (or tarragon or thyme).
Serve the steak sliced over toasted bread and spoon the garlic butter sauce on top for one of the most delicious garlic steak toasts you’ll ever have—easy to eat with your hands and bursting with flavor.
Bring This Technique Into Your Kitchen
The diamond cut steak technique is perfect for anyone who loves cooking, easy recipes, and making the most of affordable ingredients. It’s a versatile method that tenderizes and flavors tougher cuts of meat, making them worthy of any dinner table or sandwich craving.
Experiment with different marinades, thicknesses, and serving styles to find your favorite way to enjoy diamond cut steak. Whether you’re making a quick weeknight meal or impressing guests with a unique presentation, this knife trick will quickly become a staple in your cooking repertoire.
For a fully formatted, printable recipe and more tips, check out the detailed guide on Allrecipes and join the Food Wishes community for even more inspiration.
Diamond Cut Steak: A Simple Knife Trick for Tender, Flavorful Steak | Cooking, Easy Recipes. There are any Diamond Cut Steak: A Simple Knife Trick for Tender, Flavorful Steak | Cooking, Easy Recipes in here.
