What does it mean to butterfly a steak?

Butterflying a steak refers to the technique of cutting it in such a way that it cooks evenly throughout. This method involves slicing the steak horizontally almost all the way through, allowing it to open up like a book. By doing so, the steak becomes thinner, which helps it cook more uniformly and quickly, reducing the chances of having an overcooked exterior and an undercooked interior.

This technique is particularly useful for thicker cuts of meat, as it optimizes cooking time while ensuring that the meat retains tenderness and juiciness. The other choices, while related to the preparation or cooking of a steak, do not accurately define the process of butterflying. Seasoning with herbs, marinating, and grilling at higher heat are all separate techniques that may enhance the flavor or cooking of a steak, but they do not involve the actual technique of butterflying.