🇧🇷 Netão Bom Beef
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Recipe focused on the technique of deboning and preparing a strip loin steak (including cuts like New York Strip and Rib Cap) directly on the grill, finished with coarse salt and pepper.
Recipe Video
Ingredients
- 1piece de Boneless Strip Loin Steak
- Grilling Salt (Coarse Salt for Grilling)
- Black Pepper
- Flake Sea Salt
- Beef Tallow (or Fat) opcional
Instructions
Separate the strip loin from the bone, identifying the joint area.
Make the initial cut to isolate the 'tail' piece (the minor part of the sirloin flap), if desired.
Remove the fat cap or top layer of fillet to prepare steaks in the style of a New York Strip or Rib Cap (bik cap).
Dica: Cuts like the New York Strip (prime top loin) and the Rib Cap must be done paying attention to marbling and thickness.
Season the first side of the meat generously with grilling salt and a little fat or beef tallow, if using.
Dica: The initial focus is developing a good crust (Maillard reaction).
Place the meat on the hot grill to sear and develop a dark crust on the seasoned side.
Dica: Ensure the first side is well-seared before flipping.
Flip the meat and continue cooking the second side until the desired doneness is reached.
Remove the pieces from the heat and let them rest off the fire for a few minutes.
Dica: Resting is crucial for the redistribution of the meat's juices.
Finish the meat by seasoning with grilling salt, ground black pepper, and a pinch of flake sea salt before serving.
Dica: The combination of coarse salt and finishing with flake sea salt enhances the flavor.
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Dietary Info
Nutrition Facts
TACO Table - per serving
- Energy1 kcal0%
- Carbohydrates0 g0%
- Protein0 g0%
- Total Fat0 g0%
- Dietary Fiber0 g0%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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