Description
This comes off the short loin of the same Angus cross carcasses we break for the ribeyes, from a ranch outside Fredericksburg. The whole loin goes into the cabinet at 35 days, then we face off the dried end, take the vein steak out of the run, and cut portions square so they sit flat in a pan.
Salt it the night before if you can, uncovered on a rack in the fridge. Dry pan, high heat, and do not add oil until the pan is smoking. Two and a half minutes a side for a 1 inch, then stand it on the fat strip for thirty seconds to render it. Rest six minutes.
Specification
- Breed: Angus cross, Hill Country
- Aged: 35 days, dry, boneless in the loin
- Feed: pasture raised, grass finished
- Trim: fat cap trimmed to a quarter inch, vein end removed
- Sold by: the piece, cut to order
Cooking
Pan first, oven second if it is thick. Target 130F internal for medium rare, 138F for medium. Anything past 145F and the tight grain goes dry on you.
Storage
Four days in the fridge in butcher paper. Vacuum sealed it holds three to four months in the freezer; thaw it slowly overnight in the fridge rather than on the counter.
Terrell B. (verified owner) –
The fat strip along the edge renders down properly if you stand the steak up like they tell you. I had been skipping that step for years. Best strip I have bought in Austin.
Priya Raman (verified owner) –
Ordered six of the 12oz at 1.25 inch for a birthday dinner and every one of them was the same size and shape, which made cooking them together easy. Dry salting overnight like the description says made a real difference to the crust.
K. Villanueva (verified owner) –
Very good steak. Delivery ran about two hours past the window they gave me, though it arrived cold and well packed so no harm done. Meat itself was exactly as described.