Spider steak

Araignée

What it is

It is one of the morceaux du boucher: roughly 500 g on a whole animal, prised out of the hollow of the hip socket, and long kept back rather than put on the counter. The web of fat running through it, which an industrial grader reads as a fault, is exactly what keeps it juicy.

In the kitchen

Grill it hard and take it off at rare — the loose grain turns stringy past medium-rare and no resting fixes it. Rest five minutes, then slice across the fibres, which run diagonally rather than along the length.

Goes with

Shallot Bone marrow Black pepper Watercress Butter Parsley

Same species

Abura-kasu Amourettes (spinal marrow) Bastourma Flank steak Beef Beef cheek

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