The story and science behind the dish · recipe above ↑
Hasselback Garlic Butter Steak: The Accordion Sear, Explained
What is a Hasselback steak?
A Hasselback steak is a thick-cut beef steak sliced crosswise at regular intervals three-quarters of the way through, keeping the bottom base connected so the meat fans out like an accordion. The deep slits are packed with minced garlic and herb compound butter before cooking, allowing heat, seasoned fats, and melted aromatics to penetrate directly into the core of the steak as it sears.
As featured in culinary guides on Tasting Table and viral home-cooking tutorials on Tasty, the cut transforms a conventional boneless strip steak into a dramatically textured showpiece with crisp browned edges and deeply saturated slices.
Where does the name "Hasselback" come from?
The accordion cutting method derives from Hasselback potatoes (hasselbackspotatis), a classic Swedish side dish introduced in 1953 by trainee chef Leif Elison at Restaurant Hasselbacken on the island of Djurgården in Stockholm, Sweden.
According to culinary history documented on Wikipedia, the Stockholm restaurant was established in the 1700s on a hillside renowned for its hazel groves ("hasselbacken" translating to "hazel slope"). Chefs discovered that slicing root vegetables into thin ridges allowed butter and breadcrumbs to roast into the folds. Over the past decade, international home cooks adapted this mid-century Swedish vegetable technique to thick cuts of beef.
Why cut steak in an accordion shape?
The accordion cut solves a fundamental challenge of thick-cut steaks: seasoning penetration. In a conventional whole steak, salt and butter remain strictly on the outer perimeter, leaving the thick interior dependent entirely on residual juices. Cutting crosswise slits expands the available surface area by more than double.
When the meat hits high heat, each exposed lip undergoes the Maillard reaction, creating dozens of tiny caramelized edges rather than a single flat crust:
| Technique | Surface Area | Butter Penetration | Cooking Speed | Ideal Cut |
|---|---|---|---|---|
| Hasselback Cut | High (accordion slits) | Deep into interior pockets | Fast and even | Thick New York strip or ribeye (3.5–5 cm) |
| Traditional Pan-Sear | Moderate (flat surface) | Surface glaze only | Standard | Any standard steak (2.5–4 cm) |
| Reverse Sear | Moderate (flat surface) | External baste at finish | Slow and gradual | Very thick cuts / bone-in tomahawk (> 5 cm) |
The increased surface area also speeds up thermal transfer, allowing a thick 450-gram steak to cook through gently without scorching the exterior.
How do you cut and stuff the steak safely?
To make uniform cuts without slicing entirely through the beef, place two wooden skewers or chopsticks alongside the long edges of the steak to serve as physical depth stops. Use a razor-sharp chef's knife to slice straight down until the blade taps the wood guides, spacing each cut 1 to 2 cm apart.
The filling is a blended compound butter: softened unsalted butter mashed with finely minced fresh garlic, finely chopped rosemary leaves, fresh thyme, and coarsely cracked black pepper. Using a butter knife or small offset spatula, push generous spoonfuls of the herb butter deep into each slit while the meat is raw so it melts inward during the cook.
How do you sear and baste a Hasselback steak?
Begin searing in a hot cast-iron skillet with a thin layer of high-smoke-point oil. Place the steak uncut-side down first to develop a mahogany crust on the base, then sear the fanned sides for 2 to 3 minutes.
Once turned, lower the stovetop burner to medium and begin pan-basting. Add extra butter, crushed whole garlic cloves, and fresh herb sprigs into the pan. As outlined by BBC Good Food, tilting the skillet pools the hot foaming butter so it can be spooned rhythmically over the accordion cuts, cascading down between each slice.
The authentic cooking method, in order:
- Pat the thick New York strip steak dry with paper towels, season generously on all sides with coarse sea salt, and rest at room temperature for 30 minutes.
- Place wooden guides along the steak and slice crosswise three-quarters through at 1 to 2 cm intervals, keeping the base intact.
- Mash softened unsalted butter with minced garlic, chopped rosemary, thyme leaves, and cracked black pepper into a spreadable compound paste.
- Press the herb butter firmly into every accordion slit across the steak.
- Heat high-smoke-point oil in a heavy cast-iron skillet over medium-high heat until shimmering, then sear the steak for 2 to 3 minutes per side.
- Reduce the heat to medium, add the basting butter, crushed garlic cloves, and remaining herb sprigs; tilt the pan and spoon foaming butter continuously over the slits for 1 to 2 minutes.
- Rest the steak on a warm cutting board for 5 minutes, fan the accordion slices open, and spoon over the garlic-herb pan drippings before serving.
Frequently asked questions
What cut of steak works best for Hasselback slicing?
A thick, boneless New York strip (top loin) or boneless ribeye measuring at least 3.5 to 4 cm (1.5 inches) thick is ideal. Thinner cuts risk tearing or overcooking before the crust develops, while bone-in steaks cannot fan open evenly.
Will cutting the steak make it lose all its juices?
No. Because the bottom base remains entirely intact and the slits are packed with protective dairy fat, the steak retains moisture exceptionally well. As the meat rests for five minutes after cooking, the muscle fibers relax and reabsorb the melted herb butter pooled in the folds.
How do you prevent the garlic from burning in the skillet?
Minced garlic stays inside the slits where it is shielded from direct skillet contact, while whole crushed cloves are used in the hot pan fat. Keep the heat around medium once the butter is added so the milk solids foam rather than blacken.
Can thick steaks be finished in the oven?
Yes. If cooking an extra-thick steak greater than 4 cm thick, sear both sides in the cast-iron skillet, baste thoroughly, and transfer the entire skillet into an oven preheated to 200°C (400°F) for 3 to 5 minutes until reaching 52°C (125°F) internal temperature.
Watch it, cook it, tell us what's next
The film at the top of this page shows every step of this recipe in under 30 seconds, set to an original blues soundtrack. Watch it on YouTube, Instagram or TikTok, and tell us which classic dish we should make next.
About this page: the film and its song are AI-generated; the written recipe and this article were researched and written with AI assistance from the sources linked above.
