On Tuesday, June 12, 2018 at 3:11:06 AM UTC-10, Sheldon wrote:
>
> Looks nicely cooked, just the doneness I prefer, but why did you cut
> it all up in advance? I would have cut a steak as I'm eating it so it
> stays hot and the juices don't all run out. I serve steak on a wooden
> board (trencher), wood wont draw the heat out and won't dull your
> steak knives. I hope you don't use serrated steak knives like they
> serve at most steak houses, they don't slice, they tear the meat. I
> have a set of steak knives with a sharp scalloped edge like a quality
> bread knife... excellent for slicing ripe tomatoes too. My steak
> knives look like they put a handle on a Cusinart food processor blade,
> made by Sabatier. I'm sure I posted pictures of these steak knives
> but I don't feel like searching.

American style is to serve a steak whole. Cutting up a steak would be Japan style. Here's the steak as served by Morimoto Asia. We took my daddy there on his birthday.

https://www.amazon.com/photos/share/...VuWYF7QEqrTv5f