Striploin ( eng - strip - loin , loin strip) - a premium steak that is cut from a cut thin edge, consisting of a single muscle . A thin strip of fat passes along the perimeter of the steak, giving juiciness to the meat. Many chefs cut it after frying the steak, and it turns out lean.
The second name of the Striploin steak - " New York " comes from the name of the city in which it was first served. [1] Considered a steak for meat lovers. In the American interpretation, this is a classic male steak.
Feature
The richest tastes of the steak are Striploin made from marbled beef of grain fattening, and the most suitable breed of cattle for the production of marbled meat is Aberdeen Angus of black suit ( Black Angus , black beef). The muscle tissues of such beef are predisposed to the appearance of the thinnest fatty layers (marbling), which is the key to a wonderful taste and unique delicate aroma.
Cooking
Striploin is usually cooked on the grill , however, it turns out no less juicy in a pan with a thick bottom. Before cooking, the meat must be allowed to “breathe” a bit so that the steak turns out exactly as it was intended - surprisingly tender and amazingly juicy. Striploin steak is prepared in accordance with the following principle: first, on high heat until crusty, and then on moderate. After cooking, the meat is covered with foil and allowed to “rest” for several minutes. Chefs recommend low-fried steak for Striploin steak - Medium Rare
Toasted striploin on the board
Raw striploin
Notes
- ↑ BBQ Magazine: Archive . www.bbqmag.ru. Date of treatment November 21, 2017.