Quebec striploin steak
The striploin is located at the beginning of the hind end of the beef, just after the iconic rib steak. This muscle is not very solicited and is surrounded by a protective layer of fat, which makes it tender and great for aging. Since this cut is well known in classic French cuisine as well as by BBQ and grill masters, you will easily find a multitude of ways to serve it.
We work with local farmers in order to offer you pasture-raised Quebec beef. To assure quality, we choose producers who are conscientious about animal well-being, and focus on raising their cattle without hormones or antibiotics. We offer you beef equivalent to grade AAA or higher at all time. For unique flavour, tenderness and quality marbling, we prioritize the Angus breed.
Cooking tip :
Cooking temperature : medium-rare (56ºC)
- Take out and temper the meat about 15 minutes before cooking.
- Generously salt each side.
- Sear the meat over medium-high heat for about 3 minutes on each side.
- Reduce heat to medium and continue cooking, turning the steak regularly, until the interior temperature of the meat reaches 54ºC.
- Let the meat rest on a cooling rack and wrap it in aluminum foil to gain the remaining 2 degrees.
- Cut the striploin against the grain and serve.