re: Meat Fabrication: Beef Tenderloin

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I cut the steaks too thin

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Just cook them faster on higher heat!

I developed a couple of guidelines for determining how thick to cut my steaks based off of weights from restaurant portion sizes. Filets at 8oz, NY Strip 12oz, and Ribeye 12oz.

Consider these rules of thumb (or fingers) next time you cut. Filets are 3-4 fingers thick depending on the girth of the tenderloin, NY Strips are cut as thick as my first and second finger combined, and Ribeyes as thick as my thumb.

Of course out hands are probably different sizes but, you can crate your own guidelines based off of this information, to help you in the future.

And if you want a thicker steak, cut it!