Zabuton
Zabuton translates to “little pillow” in Japanese and comes from the Chuck area. As one of our Butcher’s Cuts, it’s less well known, but also one of the richest most delicious steaks in our portfolio. Thanks to our Mishima Reserve Method, it’s got a perfect balance of tenderness and tooth.
Cooking Tips
Zabuton
0:14
Ideal for
-
Braise -
Grill or Broil -
Skillet
This cut is excellent on the grill or seared to perfection in a hot skillet. As noted below, finish in the oven to achieve the precise doneness that you desire.
- For the best flavor, season the beef at least 4 hours prior to cooking. Remove the cut from the refrigerator one hour before cooking to allow it to come up to room temperature.
- Grill or pan-sear the cut to medium-high heat, about 1 ½ minutes per side. If you're grilling, watch for flare-ups and rotate the cut to make a cross-hatch mark.
- Finish the steaks on a higher rack in the barbecue with the lid closed on in the oven on 350º F to your desired temperature. Check doneness with a Thermapen Mk4 for quick and accurate reads on internal temperatures.
- It's important to let your steaks rest for 5 to 10 minutes prior to serving or cutting. This allows the temperature to equalize internally and allows the steak to "hold" its juices.
- If hosting a crowd, sear the meat ahead of time without finishing it and then refrigerate. When you are ready to serve your guests, finish the steaks at 350º F.
