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
Fassone rib steak
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Re: Fassone rib steak
Wow! I have never heard of that cut nor seen anyone cook like that. Doubly impressed.
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Re: Fassone rib steak
Same here. Thanks for sharing
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Re: Fassone rib steak
That is an awesome chuck of Cow, however, you just ruined my Breakfast - - - from now on I need to eat first and check the Forum later.
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Re: Fassone rib steak
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.
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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Re: Fassone rib steak
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Re: Fassone rib steak
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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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!
Inviato dal mio iPhone utilizzando Tapatalk
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Re: Fassone rib steak
First tell me your adress, then wait a little bit and if i take the RS6 i will visit you in about 3 hours
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Re: Fassone rib steak
Nice looking steak.
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