On Tue, 12 Jun 2018 10:06:15 -0700 (PDT), dsi1 >
wrote:

>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

That steak looks well done, cutting it into bits matters not... not a
very good looking steak.
Amazon takes a long time to download images, and then even enlarged by
clicking on them they are small.