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The butterfly starts with a bone less fillet. It needs to be decent sized or the steaks come out too small and narrow. Lay the fillet out, if it is skin on have the skin side up, and trim the shoulder end square.
About 3/4"-1" from the squared end make a cut that goes almost all the way through the fillet. Move down the fillet another 3/4-1" and cut all the way through. Gently fold the fillet sides away from the partial cut and there you have a bone-less butterflied steak. It takes a few tried to get the partial cut to the right depth. Too deep and it breaks in 2. Too shallow and it won't fold cleanly over. Mike
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