Fassone rib steak

Everything Grilled. We LOVE pictures.

Moderator: TBBQF Deputies

asador911 USER_AVATAR
asador911
Pilgrim
Posts: 24
Joined: Mon Apr 09, 2018 3:24 am
Location: Italia
Contact:

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:
Attachments
fass1.jpg
fass2.jpg
fass3.jpg
fass4.jpg
fass5.jpg
fass6.jpg
fass7.jpg
fass8.jpg.png
fass8.jpg.png (215.79 KiB) Viewed 1270 times
JustinCouch
Outlaw
Posts: 1325
Joined: Thu Sep 15, 2016 6:19 pm
Contact:

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.
bsooner75 USER_AVATAR
bsooner75
High Plains Smoker
Posts: 8537
Joined: Mon Jan 16, 2012 5:34 pm
Location: Little Elm, TX
Contact:

Re: Fassone rib steak

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

Same here. Thanks for sharing


Sent from my iPhone using Tapatalk
oldusedparts USER_AVATAR
OldUsedParts
Deputy
Posts: 21557
Joined: Sun May 15, 2011 7:09 pm
Location: Montgomery, Texas
Contact:

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:
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"
williep USER_AVATAR
Williep
Outlaw
Posts: 2234
Joined: Tue Dec 10, 2013 7:57 am
Location: Baytown, TX
Contact:

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.
captjack USER_AVATAR
CaptJack
Outlaw
Posts: 2005
Joined: Tue Jun 18, 2013 3:26 pm
Location: Houston
Contact:

Re: Fassone rib steak

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

Image
22"OldSmokey • 2-burner gasser with GrillGrates
rambo USER_AVATAR
Rambo
Deputy
Posts: 8423
Joined: Mon Apr 02, 2012 10:39 pm
Location: Lufkin, TEXAS
Contact:

Re: Fassone rib steak

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

:cheers:
asador911 USER_AVATAR
asador911
Pilgrim
Posts: 24
Joined: Mon Apr 09, 2018 3:24 am
Location: Italia
Contact:

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!


Inviato dal mio iPhone utilizzando Tapatalk
sailor kenshin USER_AVATAR
Sailor Kenshin
Chuck Wagon
Posts: 5455
Joined: Sun Jul 08, 2012 2:58 pm
Location: Eastern seaboard
Contact:

Re: Fassone rib steak

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

Fascinating, thanks! And a beautiful steak, too.
Moink!
dabertl USER_AVATAR
daBertl
Bandolero
Posts: 934
Joined: Sat Mar 17, 2018 12:03 pm
Contact:

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:
Extra Bavaria non est vita, et si est vita, non est ita.
canadian smoker USER_AVATAR
Canadian Smoker
Rustler
Posts: 184
Joined: Wed Jan 17, 2018 3:21 pm
Location: Mississauga,ON,Canada
Contact:

Re: Fassone rib steak

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

Nice looking steak.
Tools:
Horizon Marshal 20" RD Special Offset
22" Weber Master Touch (limited edition smoke color)
Large BGE
Napoleon Gasser

"There is more stupidity than hydrogen in the universe,and it has a longer shelf life."
Frank Zappa"

Return to “Grillin and Chillin”

Who is online

Users browsing this forum: No registered users and 25 guests