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te0o

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I've heard that Picanha is very good, better than NY Strip (which is my go to) which seems hard to believe. It's showing up quite often in the WMTs around me, which is strange that WMT would be on the cutting edge of trendiness. What is your take? And in my best Tommy Lee Jones from the Fugitive voice, "don't let them give you any shite about your steak doneness, well done young man." My kids have been schooled on the beauty of medium rare (light medium rare actually) and love it when I serve steak that way. The wife says it's mooing, but I grew up in cattle country and mooing was actually the soundtrack we had at the dinner table, a true farm to fork childhood.
Picanha is both tender and beefy. It's hard for me to say if it's better than a NY strip (called sirloin here in the UK) as I haven't had enough of each one, but I'd say they are close. Given most picanha is cheaper than an equivalent grade sirloin, I think bang-for-buck-wise it's better.

As for doneness, medium rare is a perfect balance in most cases, but not all. For example, I personally prefer leaner strips on the more rare side. Same for fillet - always rare for me. If you get a tenderloin to 54/55 C (130 F), I'd say you would be dangerously close to overcooking it.

It's not a coincidence that the Florentines always do the Bistecca alla Fiorentina rare. It comes from very lean Chianina cows so anything more than that wouldn't help the taste and texture of the meat. Here's a picture from Trattoria Cammillo:
IMG_5220.JPEG


Long story short, I think there are acceptable boundaries around the medium-rare base case, depending on the breed, cut, fat content and personal taste. But never more than medium unless it's ribs or brisket! 😂
 

WestLinn

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Picanha is both tender and beefy. It's hard for me to say if it's better than a NY strip (called sirloin here in the UK) as I haven't had enough of each one, but I'd say they are close. Given most picanha is cheaper than an equivalent grade sirloin, I think bang-for-buck-wise it's better.

As for doneness, medium rare is a perfect balance in most cases, but not all. For example, I personally prefer leaner strips on the more rare side. Same for fillet - always rare for me. If you get a tenderloin to 54/55 C (130 F), I'd say you would be dangerously close to overcooking it.

It's not a coincidence that the Florentines always do the Bistecca alla Fiorentina rare. It comes from very lean Chianina cows so anything more than that wouldn't help the taste and texture of the meat. Here's a picture from Trattoria Cammillo:
View attachment 2215121

Long story short, I think there are acceptable boundaries around the medium-rare base case, depending on the breed, cut, fat content and personal taste. But never more than medium unless it's ribs or brisket! 😂
I've had tenderloin that made it to 120 and that was sheer bliss for me. My kids like it a bit more done that than, but not much.

My favorite tenderloin is when I break down an entire fillet and then make carpaccio with some of it. I mean, why cook it if it tastes terrific raw?
 

Jr Mouse

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I’ve always said I’d prefer they slightly undercook my medium rare steak then overcook it. Anything above medium rare kills it.
 

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