In her 2018 cookbook, "Cook Like a Pro," Ina Garten reveals a tip that makes thinly shaving raw steak a breeze: freezing the steak for a bit before slicing.

A raw steak’s softness makes it hard for the knife to get a grip, while its moisture makes it difficult to hold in place when slicing. The freezer solves both these issues.

Note that freezing the meat for more than 15 to 20 minutes will make it too hard to cut. You should also use a well-sharpened knife and give it a touch-up before slicing if needed.

Although Garten admits that there's no way a home cook can slice beef quite as paper thin as they do at a deli, a sharp knife and a freezer-firmed steak should get you quite close.