Sirloin Boneless
This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed. These items are not kept in stock they are ordered and arrive fresh from Italy twice per week.

Sirloin Boneless

HK$300

Estimated price per piece

Maremmana beef is deep red in colour, very lean – with a lipid content lower than 1.5% - and extremely tasty! Thanks to its optimal water retention, Maremmana beef does not lose much water during cooking. It is also rich in unsaturated and polyunsaturated lipids – even omega-3 – whereas it has low levels of saturated lipids and cholesterol. As of today Maremmana beef is considered the very best beef, even better than the famed Chianina, from a nutritional – dietetic point of view.

DELIVERED EVERY FRIDAY

STEAK ON HOT-PLATE

INGREDIENTS: 1 Sirloin boneless (500/600 gr), Extra virgin olive oil, salt and pepper.

Pull out the meat from the refrigerator at least half an hour before cooking , otherwise it will be too cold and brought into contact with the hot plate it will lower the temperature . If there is a layer of external fat engrave with a knife practicing 2-3 cuts in vertical , otherwise the meat will curl during cooking. Heat on high fire the cast iron griddle or pan made ??of metal, provided that it has a thick bottom and evenly. When it is hot, the plate will begin to emit a low smoke, barely noticeable. It 's time to put the meat. Let it cook for 2-3 minutes, without touching it , so that it can cook well . Keep the flame quite lively . It should not appear water at the bottom of the plate (temperature too low), or smoke excessively (temperature too high). In both cases, the cooking will be compromised. After 2-3 minutes, lift a flap of flesh in order to assess the state of cooking. It should be golden brown and present the classic brown streaks , a sign that the cooking was successful. Turn the meat without the use of tools which may sting , otherwise it favors the escape of internal juices, reducing the softness of the meat. Allow to cook the meat on the second side as it has done for the first. When cooked, put the meat on a plate or in a baking dish and cover with aluminum foil. Let it rest for a couple of minutes to allow the juices are concentrated in the center of the steak to redistribute helping to make the meat more soft. Place the steak in the dish and season (to taste) with a little olive oil, salt and pepper.

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