My local butcher has the good stuff every now and then. I managed to get hold of a WX (Wagyu/Angus crossbreed) tenderstrip, and it was AWESOME! This is a cut that is also known as Teres Major, it is located on the scapula (shoulder blade), and attaches between that and the humerus on a cow. This one was very well marbled and ridiculously tasty.
Since this is a perfect example of a steak I figured my PK TX should get the honor. So I fired it up with some B&B charcoal. I didn't need much, as the steak was just 400 grams / 14 oz. Either way, no wood chunks were used. I cooked it reverse sear. Yes, it isn't that thick, but it's was 1.5-2 inches at the thickest, so I figured reverse sear is the best way to cook this.
I applied a liberal amount of my Hank's Signature Steak Rub, and not to toot my own horn, but that was a real good match. I had the steak on indirect heat, with the grill running at 150° C / 300° F for 20-25 minutes. I then moved it over for the sear, and that took 1-2 minutes max.
I let it rest 5-8 minutes, which I think is important, and then sliced it up. Man, that was some of the best steak I've had in a very long time. MUST see if I can buy more, 'cause this was just ridiculous.
It's fun when you can find a steak on the front quarter of the animal. Most cuts lend themselves better to low 'n slow cooking, but the flat iron steak and this one, tenderstrip, are exceptions.
Fancy a slice?
Here's the raw tenderstrip, check out the marbling
The steak, with rub applied
The steak after resting
Some of the slices
I did good, didn't I? Internal temp was 54° C / 129° F
Since this is a perfect example of a steak I figured my PK TX should get the honor. So I fired it up with some B&B charcoal. I didn't need much, as the steak was just 400 grams / 14 oz. Either way, no wood chunks were used. I cooked it reverse sear. Yes, it isn't that thick, but it's was 1.5-2 inches at the thickest, so I figured reverse sear is the best way to cook this.
I applied a liberal amount of my Hank's Signature Steak Rub, and not to toot my own horn, but that was a real good match. I had the steak on indirect heat, with the grill running at 150° C / 300° F for 20-25 minutes. I then moved it over for the sear, and that took 1-2 minutes max.
I let it rest 5-8 minutes, which I think is important, and then sliced it up. Man, that was some of the best steak I've had in a very long time. MUST see if I can buy more, 'cause this was just ridiculous.
It's fun when you can find a steak on the front quarter of the animal. Most cuts lend themselves better to low 'n slow cooking, but the flat iron steak and this one, tenderstrip, are exceptions.
Fancy a slice?
Here's the raw tenderstrip, check out the marbling
The steak, with rub applied
The steak after resting
Some of the slices
I did good, didn't I? Internal temp was 54° C / 129° F
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