Butcher Steak
A popular steak option. Echo & Rig is known for its butcher shop concept, so the butcher steak is likely a good representation of their offerings.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
While not a 'historic' dish in the sense of originating centuries ago, Butcher's Steak gained popularity relatively recently, initially being a cut often kept by butchers for themselves due to its flavor and affordability. It wasn't widely available on restaurant menus until the late 20th century/early 21st century when chefs began recognizing its potential.
Butcher steak, especially in restaurants with a butcher shop concept like Echo & Rig, represents a commitment to utilizing the entire animal and showcasing less common cuts. It often signals a focus on quality and flavor over premium cuts.
Nose-to-Tail Dining
Butcher steak aligns with the 'nose-to-tail' dining philosophy, which promotes using all parts of an animal to minimize waste and appreciate the full spectrum of flavors and textures it offers.
Affordable Indulgence
Butcher steak provides a more affordable alternative to pricier cuts like ribeye or filet mignon without sacrificing flavor. It's an accessible way to enjoy a high-quality steak experience.
Butcher's Knowledge
The appreciation of butcher steak highlights the importance of butchers' expertise in identifying flavorful cuts that may be overlooked by consumers.
Butcher steak is known for its intense beefy flavor and slightly coarse texture. It is a lean cut, benefiting from proper preparation to enhance its tenderness.
The dominant flavor is rich, savory beef. It has a mineral quality often described as 'iron-like.' Due to its loose muscle fibers, it marinates well, absorbing flavors such as garlic, herbs (rosemary, thyme), and acidic components (vinegar, citrus) effectively. The steak benefits from high-heat cooking methods and is often served with sauces to complement its bold taste.
Marinating
Marinate the steak for at least 30 minutes, or up to several hours, to tenderize the meat and infuse it with flavor. Acidic marinades with ingredients like vinegar, lemon juice, or Worcestershire sauce work particularly well.
High-Heat Cooking
Cook butcher steak over high heat, either grilling, pan-searing, or broiling, to achieve a flavorful crust while keeping the inside medium-rare to medium. Avoid overcooking, as it can become tough.
Slicing Against the Grain
After cooking, let the steak rest for a few minutes before slicing it thinly against the grain. This helps to shorten the muscle fibers, making it more tender and easier to chew.
Doneness
Butcher steak is best enjoyed medium-rare to medium. Overcooking will result in a tough and dry steak. Use a meat thermometer to ensure it reaches the desired internal temperature. 130-135°F for medium rare and 140-145°F for medium.
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