this is a new one to me, but they had it at the local purveyor and I got one - very nice on the grill after some teriyaki marination. Sort of half way between a hangar type steak and a sirloin.
Anyone else cooked these bad boys? I would do it again.
It comes from a section of a larger cut that's generally sold as roast. On the whole the roast is pretty tough, but this section of it is tender. It’s complicated to extract, so it takes a skilled butcher. Thus, you don’t find it many places.
Haven’t had it myself, but have read it’s very good.
I just had one the other night. I thought it was very good but it didn’t live up to the hype that people had convinced me of. Would definitely recommend it though.
It comes from a section of a larger cut that's generally sold as roast. On the whole the roast is pretty tough, but this section of it is tender. It’s complicated to extract, so it takes a skilled butcher. Thus, you don’t find it many places.
Haven’t had it myself, but have read it’s very good.
Bingo - if you were buying it as ground beef, you'd pay half the price for it (as the article below stated).
It is a great use case for sous vide, though. I'm not a fan of SV when it comes to strip/ribeye, unless I'm cooking for a crowd. But hangers, chuck, sirloin - are all great uses for SV. Cook for 4-12 hours, then grill on high heat. The meat is flavorful but usually tough, which is resolved by the SV. https://www.nytimes.com/2009/04/29/dining/29beef.html?_r=0 - ( New Window )
Gotta agree. Im a snob about very few things but steak is one of them. I dont eat them often, just a few times a year actually, but when i do it better be a piece of dry aged, well-marbled perfection
When I move to CA, we have cut called Tri-tip which I never had in NJ. It’s become my go-to cur fot any steak for parties
Tri-Tip is a better cut. Cook it Argentinian style and it's amazing. They way they do it is keep the fat cap on and call it Sirloin Cap and then rotisserie cook it. Absolutely delicious
When I move to CA, we have cut called Tri-tip which I never had in NJ. It’s become my go-to cur fot any steak for parties
Tri-Tip is a better cut. Cook it Argentinian style and it's amazing. They way they do it is keep the fat cap on and call it Sirloin Cap and then rotisserie cook it. Absolutely delicious
It comes from a section of a larger cut that's generally sold as roast. On the whole the roast is pretty tough, but this section of it is tender. It’s complicated to extract, so it takes a skilled butcher. Thus, you don’t find it many places.
Haven’t had it myself, but have read it’s very good.
Bingo - if you were buying it as ground beef, you'd pay half the price for it (as the article below stated).
It is a great use case for sous vide, though. I'm not a fan of SV when it comes to strip/ribeye, unless I'm cooking for a crowd. But hangers, chuck, sirloin - are all great uses for SV. Cook for 4-12 hours, then grill on high heat. The meat is flavorful but usually tough, which is resolved by the SV. https://www.nytimes.com/2009/04/29/dining/29beef.html?_r=0 - ( New Window )
Try 24 or even 48 hrs SV chuck. It's nothing like pot roast.
Haven’t had it myself, but have read it’s very good.
Haven’t had it myself, but have read it’s very good.
Bingo - if you were buying it as ground beef, you'd pay half the price for it (as the article below stated).
It is a great use case for sous vide, though. I'm not a fan of SV when it comes to strip/ribeye, unless I'm cooking for a crowd. But hangers, chuck, sirloin - are all great uses for SV. Cook for 4-12 hours, then grill on high heat. The meat is flavorful but usually tough, which is resolved by the SV.
https://www.nytimes.com/2009/04/29/dining/29beef.html?_r=0 - ( New Window )
BJ's near me usually has good cuts of meat.
Sounds good to me, if it's a cheaper ribeye. I'll keep my eye out for it again.
Gotta agree. Im a snob about very few things but steak is one of them. I dont eat them often, just a few times a year actually, but when i do it better be a piece of dry aged, well-marbled perfection
Tri-Tip is a better cut. Cook it Argentinian style and it's amazing. They way they do it is keep the fat cap on and call it Sirloin Cap and then rotisserie cook it. Absolutely delicious
Quote:
When I move to CA, we have cut called Tri-tip which I never had in NJ. It’s become my go-to cur fot any steak for parties
Tri-Tip is a better cut. Cook it Argentinian style and it's amazing. They way they do it is keep the fat cap on and call it Sirloin Cap and then rotisserie cook it. Absolutely delicious
Here's a good vid of it
Yum! - ( New Window )
Quote:
It comes from a section of a larger cut that's generally sold as roast. On the whole the roast is pretty tough, but this section of it is tender. It’s complicated to extract, so it takes a skilled butcher. Thus, you don’t find it many places.
Haven’t had it myself, but have read it’s very good.
Bingo - if you were buying it as ground beef, you'd pay half the price for it (as the article below stated).
It is a great use case for sous vide, though. I'm not a fan of SV when it comes to strip/ribeye, unless I'm cooking for a crowd. But hangers, chuck, sirloin - are all great uses for SV. Cook for 4-12 hours, then grill on high heat. The meat is flavorful but usually tough, which is resolved by the SV. https://www.nytimes.com/2009/04/29/dining/29beef.html?_r=0 - ( New Window )
Try 24 or even 48 hrs SV chuck. It's nothing like pot roast.