Seared Marbled Beef Sirloin (kg)
26,00€
/
Couldn't load pickup availability
Flank tataki is taken from the lower part of the sirloin — a muscle with a more intense flavour and denser texture than the centre sirloin. With selected intramuscular marbling, this cut is designed for cooking as a whole block: intensely seared on the outside, rare in the centre, sliced into thick pieces against the grain.
Benefits
- Intense flavour and dense texture — more character than the centre sirloin
- Selected marbling: juiciness on the inside even with intense searing on the outside
- Ideal for those who grill thick cuts and prefer them rare in the centre
- Presented in thick slices — visually distinct and gastronomically relevant
Estimate shipping
Kitchen
| Ponto | Ao retirar | Após descanso |
|---|---|---|
| Mal passado | 48–50 °C | 50–52 °C |
| Médio-mal | 52–54 °C | 54–57 °C |
| Médio | 57–60 °C | 60–63 °C |
| Médio-bem | 63–66 °C | 66–68 °C |
| Bem passado | 68–70 °C+ | 70 °C+ |
- Preparation time
- 2–3 minutes per side for pronounced crust. Rest for 5 minutes.
- Recommended Method
- Sear intensely in a cast-iron skillet at 240–250ºC. Rest for 5 minutes. Slice into 1.5–2 cm pieces against the grain.
O termómetro é muito mais fiável do que o tempo, porque a espessura do corte e a temperatura da grelha influenciam bastante o resultado.
