Box of 8 units of 6 oz.
The beef scoter is a dark red meat that resembles a flank steak in appearance and texture. However, its tenderness and taste are unmatched since it melts in the mouth, it is tasty and delicious. This cut of beef is all the more appreciated because it is lean and very rich in phosphorus and calcium. A must this summer on your BBQ.
We recommend medium-rare cooking:
BBQ: Over high heat, sear for 1-2 minutes on each side. Reduce to medium heat and continue cooking for about 5 minutes on each side.
Use a meat thermometer; the temperature should read 127°F (53°C).
Finish by wrapping the meat in aluminum foil. Let rest for 5 minutes. The meat continues to cook in the foil, the final internal temperature should be around 135°F (57°C).
Oven: At 350°F (177°C), over high heat, sear the skew in a skillet with butter. Baste with the cooking fat. Turn the rongeur steak after 2-3 minutes of cooking and continue cooking for 2-3 minutes. Remove from heat and finish cooking in the oven for 4-5 minutes. Remove from oven and let rest on a rack covered with aluminum foil for a few minutes. The resting time is equal to the cooking time, or about 8-9 minutes.