Because these sharing steaks are extra thick cut, the best way to serve them is to slice them at the table and let everyone help themselves. They're so easy to sear and cook at low temperature for extra-tender results. Once they're done, we recommend you slice them quite thinly at a 45º angle to the board. It makes the 'grain' of the meat nice and short, so the finished texture will be beautifully tender. And always, always slice a steak with an unserrated knife - this avoids 'sawing' at the meat and gives a much cleaner, smoother cut.