Fassone rib steak

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asador911
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Fassone rib steak

Postby asador911 » Sat Apr 28, 2018 4:39 am

Hey guys, here's a Fassone (cattle breed from Piemonte, often feeded with hazelnuts) rib steak.
Lightly rubbed with pepper, kosher salt, smoked paprika, cumin, origano, garlic powder and brown sugar.
In the oven at 52°celsius for 2 hours, then seared on infrared grill for 4 mins.
Piedmontese meat calls piedmontese wine :laughing7:
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JustinCouch
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Re: Fassone rib steak

Postby JustinCouch » Sat Apr 28, 2018 5:57 am

Wow! I have never heard of that cut nor seen anyone cook like that. Doubly impressed.
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bsooner75
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Re: Fassone rib steak

Postby bsooner75 » Sat Apr 28, 2018 6:36 am

Same here. Thanks for sharing


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OldUsedParts
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Re: Fassone rib steak

Postby OldUsedParts » Sat Apr 28, 2018 6:50 am

That is an awesome chuck of Cow, :tup: :salut: :cheers: however, you just ruined my Breakfast - - - from now on I need to eat first and check the Forum later. :banghead:
OUP

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Re: Fassone rib steak

Postby Williep » Sat Apr 28, 2018 6:55 am

That's a new one on me also, I had to read up on it:

The pasture-grazing cows provide rich milk, which is used in the local cheeses – Castelmagno, Bra, Raschera and Tome, and until the introduction of tractors, these useful animals did much of the manual work too. But it is the meat that these cattle produce which sets them apart from other breeds.

Recently I tasted a Fassone rib-eye and it was one of the best pieces of beef I have ever sampled. The butcher who sold it to me explained that they only buy meat from female beasts; testosterone in males can make it tough and strong. They then allow it to age for up to 6 weeks, a crucial step in the development of flavour and texture. I fried my steaks on a very hot grill pan, with no oil, for 3 or 4 minutes on each side, turning them a couple of times during cooking so there was even heat distribution. Then (as the butcher recommended) I salted the steaks only after they had finished cooking and left them to rest for 10 minutes. The result was a rich, mature flavour and melting, buttery texture – the best steak I had tried for years.
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CaptJack
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Re: Fassone rib steak

Postby CaptJack » Sat Apr 28, 2018 7:03 am

Image
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Rambo
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Re: Fassone rib steak

Postby Rambo » Sat Apr 28, 2018 8:45 am

:cheers:
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asador911
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Re: Fassone rib steak

Postby asador911 » Sat Apr 28, 2018 10:26 am

Thanks so much for your feedbacks!

Here in Italy we have two “best selling” breeds: Fassone from Piedmont and Chianina from Tuscany (the classical enormous Fiorentina cut comes from this breed).
Both are excellent but they are very different.
Fassone in my opinion has a more structured flavour but it’s lower in marbling; that’s why some breeders feed the animals also with hazelnuts, to make the meat more oily.

When the steak is 1kg or more, I usually use the technique I showed.
The low temperature in the oven does not cook the meat but is useful to heat the interior and dry the surface.
So you’ll need less time on the grill and you’ll eat a medium-rare with perfect crust “bistecca”.

Arrivederci!


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Sailor Kenshin
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Re: Fassone rib steak

Postby Sailor Kenshin » Sat Apr 28, 2018 12:37 pm

Fascinating, thanks! And a beautiful steak, too.
Moink!
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Re: Fassone rib steak

Postby daBertl » Sat Apr 28, 2018 12:56 pm

First tell me your adress, then wait a little bit and if i take the RS6 i will visit you in about 3 hours :laughing7:
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Canadian Smoker
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Re: Fassone rib steak

Postby Canadian Smoker » Sun Apr 29, 2018 11:53 am

Nice looking steak.
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