Tender, tasty and low in calories, this little-known piece of meat is a real treat according to this butcher.
Filet mignon, entrecôte, sirloin, steak, flank steak… When it comes to eating a good piece of meat, beef often comes first. Very popular among meat lovers for its rib, beef nevertheless contains a little-known piece which offers a real taste pleasure according to experts.
Butchers particularly appreciate this tender and juicy piece which also offers a good balance between fat and lean due to its low fat content, only 3 to 5%! Grilled, pan-fried, baked, or used to make minced steak, it has the advantage of being suitable for many cooking and culinary preparations. And what will not displease you, its price is much more affordable than other noble cuts of beef!
Located on top of the prime rib, it is a part that almost peels off by itself. Cédric Castaing, manager of Chez Castaing, a famous butcher shop founded in 1948 based in Arcachon, considers this piece to be his second favorite piece after the last rib of beef, provided that a cooking method is scrupulously respected. Are you still not there? It’s about the goat!
After having impressed the butcher by asking him for this piece in the store, it will be imperative for you to “peel” it by removing the fat all around, but taking care to keep a small layer on one side, for cooking picanha or duck breast. We will then streak the piece before cooking it in a pan over high heat, starting with the side that contains the fat. We brown it then turn it over so that the other side cooks directly in the melted fat.
The ideal cooking time for this piece is blue, around thirty seconds per side, no more, so that it results in a grilled top but a rare inside. Before cooking, this passionate chef does not hesitate to generously sprinkle the pan with fleur de sel, which will release an incredible scent during cooking. All you have to do is test the recipe and impress your guests.