Steak Selection and Cooking Guide

Name: Steak Selection and Cooking Guide
Cuisine: Brazilian
Ingredients: Fillet Tenderloin steak; Sirloin New York Strip steak; T-Bone steak; Ribeye steak; Picanha Rump Cap steak; Rump steak

Serves 1

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Steak Selection and Cooking Guide

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Serves 1

Directions

1Cook the Fillet Tenderloin steak to 44-460C for a rare finish, ensuring it's seared on the outside but tender inside.
2Slice the cooked Fillet Tenderloin into thick pieces.
3Season the sliced Fillet Tenderloin with salt.
4Cook the Sirloin New York Strip steak to 480C for a perfect medium rare, noting its lean middle and single muscle group.
5Slice the cooked Sirloin steak across the grain.
6Cook the T-Bone steak, protecting the fillet part throughout the cooking process.
7Cut the T-bone to check the doneness of the fillet part, aiming for a beautiful pink blush all the way through at 460C.
8Cut the sirloin side of the T-bone, which should be medium rare, without sacrificing the cooking of the fillet.
9Mainly cook the T-bone on the rib side to achieve even doneness.
10Check the temperature of the T-bone with a thermometer, aiming for medium rare to medium.
11Cook the Ribeye steak to 54-560C for a medium doneness, allowing the fat and connective collagen to break down due to its varied muscle structure.
12Slice the cooked Ribeye steak, observing the varying doneness across different parts due to fat protection and heat distribution.
13Cook the Picanha Rump Cap steak to a proper medium at 560C, as it's a hard-working muscle that needs more heat to break down its fibers.
14Slice the cooked Picanha steak to observe its distinct texture and proper medium doneness.
15Cook the Rump steak slightly higher to a nice medium, ensuring the fibers are broken down for an even cook.
16Slice the cooked Rump steak to achieve a nice even cook throughout.

Ingredients

Fillet Tenderloin steak
Sirloin New York Strip steak
T-Bone steak
Ribeye steak
Picanha Rump Cap steak
Rump steak

Equipment

grillcutting boardknifethermometer

Tips

For Fillet Tenderloin, best served rare at 44-460C.
For Sirloin, cooked at 480C for perfect medium rare, utilizing its lean middle and single muscle group.
For T-Bone, protect the fillet during cooking to achieve a pink blush all the way through at 460C for the fillet, and medium rare for the sirloin side by cooking mainly on the rib side.
For Ribeye, aim for 54-560C (medium) to allow fat and connective collagen to break down due to uneven heat distribution.
For Picanha, cook to a proper medium at 560C as it's a hard-working muscle requiring more heat to break down its fibers.
For Rump, cook slightly higher to a nice medium to break down its fibers for an even cook.

Steak Selection and Cooking Guide

Serves 1

tiktok.com

Steak Selection and Cooking Guide

tiktok.com

Serves 1

Directions

1Cook the Fillet Tenderloin steak to 44-460C for a rare finish, ensuring it's seared on the outside but tender inside.
2Slice the cooked Fillet Tenderloin into thick pieces.
3Season the sliced Fillet Tenderloin with salt.
4Cook the Sirloin New York Strip steak to 480C for a perfect medium rare, noting its lean middle and single muscle group.
5Slice the cooked Sirloin steak across the grain.
6Cook the T-Bone steak, protecting the fillet part throughout the cooking process.
7Cut the T-bone to check the doneness of the fillet part, aiming for a beautiful pink blush all the way through at 460C.
8Cut the sirloin side of the T-bone, which should be medium rare, without sacrificing the cooking of the fillet.
9Mainly cook the T-bone on the rib side to achieve even doneness.
10Check the temperature of the T-bone with a thermometer, aiming for medium rare to medium.
11Cook the Ribeye steak to 54-560C for a medium doneness, allowing the fat and connective collagen to break down due to its varied muscle structure.
12Slice the cooked Ribeye steak, observing the varying doneness across different parts due to fat protection and heat distribution.
13Cook the Picanha Rump Cap steak to a proper medium at 560C, as it's a hard-working muscle that needs more heat to break down its fibers.
14Slice the cooked Picanha steak to observe its distinct texture and proper medium doneness.
15Cook the Rump steak slightly higher to a nice medium, ensuring the fibers are broken down for an even cook.
16Slice the cooked Rump steak to achieve a nice even cook throughout.

Ingredients

Fillet Tenderloin steak
Sirloin New York Strip steak
T-Bone steak
Ribeye steak
Picanha Rump Cap steak
Rump steak

Equipment

grillcutting boardknifethermometer

Tips

For Fillet Tenderloin, best served rare at 44-460C.
For Sirloin, cooked at 480C for perfect medium rare, utilizing its lean middle and single muscle group.
For T-Bone, protect the fillet during cooking to achieve a pink blush all the way through at 460C for the fillet, and medium rare for the sirloin side by cooking mainly on the rib side.
For Ribeye, aim for 54-560C (medium) to allow fat and connective collagen to break down due to uneven heat distribution.
For Picanha, cook to a proper medium at 560C as it's a hard-working muscle requiring more heat to break down its fibers.
For Rump, cook slightly higher to a nice medium to break down its fibers for an even cook.