It is known that in the media beef,
there are cuts that are more tender than others.
There are also the most popular and the little known ones.
Those that once you try them, you can't stop asking the butcher and they immediately go into the ranking of the best cuts for the grill
.
The
beef eye brow is a little gem
, tender and delicate, with a mild flavor.
Its proliferation
on restaurant menus
draws the attention of customers who without hesitation order it and fall in love with the charms of the eyebrow, also called
steak eyelash.
If you buy it to grill it,
it costs a little more than the eye of steak
even though it is part of the same cut, but, to obtain it, the butcher has a reduction in fat, therefore in weight.
Paying that small percentage is well worth it since the eyebrow is worth it.
Expert grillers agree that the recommended cooking point to enjoy all the virtues of this piece of meat is
medium rare
.
That is to say, with a nice golden brown on the outside and when you cut it, the meat is well hydrated - not bleeding - and warm.
What is steak eye brow?
To understand what the eyebrow is, you have to understand what the eye is.
Steak eye is a beef also known as
Rib Eye
in other parts of the world.
It is a piece of meat that is obtained from the
area near the ribs
, in the upper part of the loin.
It has a circular shape and is
surrounded by a considerable layer of fat
, which is responsible for the flavor and moisture of this cut.
Desarmadero steak eye brow.
Now, the rib eye brow
is a muscle that covers the top of the rib eye
.
It is flat, flat and not very high.
Butcher Ezequiel Versellino from Campo Argentino explains that the steak eye has a fascia (it is a fibrous connective tissue that covers all body structures) and that connects the piece with the eyebrow.
“It all comes together but you can even separate it by hand, you don't even need to use a knife.
It comes off,
it is super tender, it is a little greasy, but not much
,” explains the expert and adds that it is delicious.
So that there are no doubts, he states: “It must be among the three or four
best cuts of the cow if the flavor and tenderness are taken into account
.”
Steak eye brow plate, ready.
Photo: Fogón
As for its cost, leaving aside supply and demand that logically causes the price to vary,
it is a little higher than the large piece
, that is, the eye of steak itself.
And this has a reason.
“When removing the eyebrow from the eye, you have a small waste in removing fat.
That's why
they charge ten or fifteen percent more
, depending on the business," Verselino clarifies.
Desarmadero steak eye brow
How to cook rib eye steak
Sebastian Cardamoni, chef at Fogón, explains that the restaurant seeks to show the characteristics and differences of both parts of a steak eye, which is why they separate the eyebrow from the rest of the steak.
"In the case of the eyebrow, we recommend
eating it ready to best appreciate its soft texture and delicate flavor
while maintaining all its juices."
Grilled steak eye brow Photo: Fogón
For his part, Lucas Brucco, chef at Happening, suggests
cooking it in small portions, so that it is crispy
on the outside but retains moisture on the inside.
To achieve famous "ready" the piece of meat must be placed on the very hot grill or griddle and cooking should not be prolonged.
Where to eat rib eye steak
Happening:
The 360 gram portion is served, accompanied by a whipped puree, with a poached egg and fried onion rings.
It costs $32,000.
Av. Rafael Obligado 7030, Costanera Norte.
Instagram: @happeningba
Desarmadero:
They serve it accompanied by triple-cooked fries, fresh salad and sweet and sour sauce based on quince and mustard.
It costs $10,500.
Gorriti 4295, Palermo.
Instagram: @desarmaderobar
Nakuri Urinaki Steak Eye Brow.
Nakuri Urinaki:
They use the steak eye brow in a very original way: in pieces of sushi.
It costs $35,000 per person.
Nicaragua 4557, Palermo.
Instagram:@nakuri_urinaki
Stove:
The beef eye brow is part of a roast tasting menu.
It is served matured for 25 to 30 days, smoked with pineapples and accompanied with cauliflower puree and corn burned over embers.
Gorriti 3780. Instagram: @fogonasado