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.
Related recipes
Carne de Sol
Brazilian · Dinner
Risone cremoso de tomate seco e rúcula
Brazilian · Dinner
Filé Au Poivre
Brazilian · Dinner
Frango Recheado na Air Fryer
Brazilian · Dinner20m
สามชั้นทอดกรอบ ทอดงา
Brazilian · Dinner
Tilápia ao forno
Brazilian · Dinner1h
Maminha com crosta de alho na air fryer
Brazilian · Dinner16m
Fraldinha Grelhada com Molho Cremoso
Brazilian · Dinner22m
Camarão Internacional (versão caseira)
Brazilian · Dinner
Salsicha Caseira de Frango
Brazilian · Dinner
Arroz Sírio com Frango e Cebola Caramelizada
Brazilian · Dinner30m
Carne de Porco Desmanchando com Molho
Brazilian · Dinner45m