Which description matches Butterflied steak?

• A. It's a thinner cut of a boneless steak to cook faster
• B. It's a thick bone-in cut cooked slowly
• C. It's a seared-on-the-outside, rare-on-inside method
• D. It's a marinated strip cooked on a grill

Answer: (A)

Butterflying a steak means cutting it open and flattening it so you have a thin, wide piece. This thinning lets heat reach the center quickly, so the steak cooks faster and more evenly, which is especially helpful for thicker cuts. The description that fits this technique is that it’s a thinner cut of a boneless steak to cook faster, since it emphasizes both the flattened, thinner shape and the lack of bones that would complicate the technique. The other descriptions describe cooking style, bone-in status, or marinades, none of which capture the idea of transforming the steak’s thickness through slicing.