Armed Polite Society
Main Forums => The Mess Hall => Topic started by: BobR on December 18, 2017, 04:36:05 PM
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SWMBO and I went out to one of the more upscale steak places in town the other night and we split a 12oz Zabuton. I had never heard of this cut until then, by any name. We tried it on the sales pitch by the waiter. Normally my wife gets a fillet and I go the New York route but our eating habits have changed drastically in the last year or so as we are on a weight loss journey. We still eat what we want, including going out to eat, we just eat a lot less. So when going out we will split a meal. I wasn't looking forward to the fillet, I have never been that enamored with the taste. Just a cut of meat I can do without.
The Zabuton we found out, has the tenderness of the fillet with a flavor more like the New York. I was really impressed with the cut. Because they were kind enough to cut the steak in half before cooking we both got a rectangular piece of meat about 3.5 x 3.5 x 2.5. Because we do an appetizer, salad, and veggies with the meat it was plenty. Mine was cooked on the rare side of medium rare while hers was closer to medium. Both were juicy, tender and full of flavor. When someone says "cut it with a fork" this is the steak they are talking about. It has quite a bit of marbling (fat) to give it flavor.
I will try to find a butcher in town that does this cut and try it at home. If I can it will probably replace my standard purchase of Porterhouse steaks. With the Porterhouse I would always try to find one with a decent filet side for the wife to eat and I will do the strip side. But with this new found knowledge I can just get the one cut without having to prowl the stores looking for decent Porterhouse steaks to divide up.
So if you ever get the chance, I would recommend this cut to anyone. Tender and flavorful.
bob
http://www.foodrepublic.com/2016/04/06/beef-talk-what-is-a-denver-cut/
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I will have to look for this in the stores; I will be interested to see if it can replace my favorite ribeye steak.
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Looks to be a cut from high on the chuck. Would be simple as getting a choice grade chuck roast and cutting your own steaks from the main cut?
One thing to try is get a prime grade ribeye, cut thick. Season to taste, using plenty of salt, and seal in a FoodSaver bag. Leave for a week before cooking. When my brother had his steakhouse he would take unsold cuts, which were already seasoned, and vacu-seal them for the next week. It got to the point where people would call and reserve one.
Brad
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I am a firm believer in wet aging, only because I don't have the equipment to do dry ageing of meats. When I buy briskets I plan far ahead because they stay in my fridge in the cryovac for about 4-6 weeks. If I can get the pack date off of the box then it will be 6 weeks from there, if no box I go 4-6 weeks on the age depending on what the meat guy can tell me about how long they have been there. Some people I have told this to won't eat my smoked brisket.... good...... more for me and people who enjoy the brisket. :)
I will have to try the shorter time with my own food sealer for other meats. Thanks for the idea.
bob
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Looks to be a cut from high on the chuck. Would be simple as getting a choice grade chuck roast and cutting your own steaks from the main cut?
One thing to try is get a prime grade ribeye, cut thick. Season to taste, using plenty of salt, and seal in a FoodSaver bag. Leave for a week before cooking. When my brother had his steakhouse he would take unsold cuts, which were already seasoned, and vacu-seal them for the next week. It got to the point where people would call and reserve one.
Brad
So this would be leaving the cryovac steaks in the fridge, correct? I still have two ribeyes from Costco cryovaced in the freezer.
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Looks to be a cut from high on the chuck. Would be simple as getting a choice grade chuck roast and cutting your own steaks from the main cut?
One thing to try is get a prime grade ribeye, cut thick. Season to taste, using plenty of salt, and seal in a FoodSaver bag. Leave for a week before cooking. When my brother had his steakhouse he would take unsold cuts, which were already seasoned, and vacu-seal them for the next week. It got to the point where people would call and reserve one.
Brad
Chuck eye? This is a popular cut in Iowa for the folks who don't want to pay for sirloin or better steaks, especially when beef prices skyrocketed a few years ago.
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So this would be leaving the cryovac steaks in the fridge, correct? I still have two ribeyes from Costco cryovaced in the freezer.
Yup, though the method I'm familiar with is to season before sealing. Over time the seasoning infuses meat, plus the little bit of wet aging seems to tenderize things a bit. Some kind of osmosis thing based on salt in the seasoning, I suppose.
Brad
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Took me a while to find where it is. Looks like it is from a similar area to the Flat Iron Steak, which has become one of my favorite cuts. (Flat iron is also known as "top blade steak", versus this one, "underblade steak")
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In case you want to cut up your own cow.
https://www.youtube.com/watch?v=2cK2pxwFOlU
https://www.youtube.com/watch?v=HPhOdjAUA9g
https://www.youtube.com/watch?v=JFGIndQogkQ
bob
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Looks to be a cut from high on the chuck. Would be simple as getting a choice grade chuck roast and cutting your own steaks from the main cut?
One thing to try is get a prime grade ribeye, cut thick. Season to taste, using plenty of salt, and seal in a FoodSaver bag. Leave for a week before cooking. When my brother had his steakhouse he would take unsold cuts, which were already seasoned, and vacu-seal them for the next week. It got to the point where people would call and reserve one.
Brad
Salting for an hour per inch turns a tough, cheap, cut of steak into a tender, delicious, piece of meat.
https://www.youtube.com/watch?v=0RWJEOScToE