A few weeks ago I was in Seattle performing and I was lucky enough to drop by “Salumi” a tiny sandwich shop that is really known for it’s artisan cured meats. Owned and run by the Batali family this place was great! Gina Batali gave me a tour and I was in cured meat heaven! She was sooooooo nice. Thank you Gina! I got there late, and a lot of stuff was already sold out but I was able to get a couple of things.
Finocchiona Salami, Coppa, and the Hot Sopressata
I recently ordered a whole Wagyu Beef tenderloin and standing rib eye roast from Lobel’s online. The purpose was to do a lil ghetto butchering!
I originally was going to carve both bone-in rib eye and cowboy steaks but my butcher told me that cowboy steaks were just a fashion cut and that it wastes meat soooooo…I couldn’t do it. Then, I was going to carve a boneless rib eye steak but the steaks taste so much better bone-in and you can always bone the steak after cooking. so I simply broke down the roast into four beautiful bone-in rib eye steaks!
I’m going to use some technical butchering terms right now. You see that side hanging part thingy at the top of the tenderloin. I removed that and the tip. I could have trimmed and tied that and made a tenderloin roast out of it but I cut a bunch of meaty tenderloin steaks and bagged and froze them. I love to make a nice simple salad and thin slice a rare tenderloin steak on top. I hardly use any dressing as the juices from the steak flavor the salad greens.
*I broke down a tenderloin I ordered from Niman Ranch a few years ago and I had to do a lot more trimming and I even dry aged it for an additional 45 days in my fridge. Man, was that meat stinky tasty!
And finally the best way to cook a steak…