"First, cutting your whole filet at once makes it seem like you are preparing it for a toddler. Second, you don't want the whole table to shake under your movements, Lisa From Temecula style. Third, and perhaps most important, preserving moisture in your steak is key, and if you cut it all up at once, those succulent juices will spill out, leaving the (probably) very expensive piece of meat dry and cold."
"If you want to get really technical, the proper way to cut steak is to hold your knife in your right hand and your fork in your left. Spearing the steak with your fork, slice one, reasonably-sized bite by moving the steak knife in a zigzag motion. Next, put the knife down on the plate and transfer your fork to your right hand to move the bite of steak into your mouth."
"Before you even get to cutting your steak, knowing how to order at a steakhouse like you know what you're doing is key. You'll have to let your server know how you'd like your steak cooked, but it helps to know whether the cut you're ordering is best when it's rare or medium, for example. Generally, the leaner the steak, the rarer you want to order it. Thicker steaks, like a porterhouse, should be ordered medium."
When eating a high-quality ribeye or T-bone, only cut one bite at a time to preserve juices and temperature. Cutting an entire steak into bite-size pieces makes the diner appear juvenile, can shake the table, and causes succulent juices to spill out, leaving the meat dry and cold. Proper technique uses the knife in the right hand and fork in the left, spearing the steak, slicing a single reasonably sized bite with a zigzag motion, then setting down the knife and transferring the fork to the right hand to eat. When ordering, communicate desired doneness; lean cuts suit rarer cooking while thick cuts like porterhouse suit medium.
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