This Is Famous Butcher Dario Cecchini's Favorite Cut Of Steak - Exclusive
If you fancy yourself well-versed in world butchery and know a thing or two about quality meats, then you've likely heard of Dario Cecchini. The globally renowned Italian butcher has been artfully carving meats for decades, in the tradition of the seven generations of butchers who came before him. No one appreciates animals and our relationship to them more than Cecchini. He aims to treat every animal with respect. That means raising them well, butchering them to be used to their fullest extent, and finally making something beautiful and delicious with the bounty that comes from them.
That's why Cecchini calls himself "a butcher who cooks," per issuu. And when he's not working at one of the three restaurants and a food truck that he operates out of his Tuscan butcher shop, or traveling the world sharing the gospel of artisanal butchery, he's most likely making marvelous, meat-centered meals at home with his wife. Cecchini knows not only how to select and slice the perfect piece of meat for any occasion, but how to treat it right in the kitchen, too. So when given the chance, we had to ask Cecchini what he loves cooking up for himself.
In an exclusive interview with Tasting Table, Cecchini shared what his absolute favorite cut of steak is. He also explains why it might be a little harder for you to get your hands on this particular piece of meat. But when do you get a chance to eat like the master, boy it is so worth it.
It's no surprise that Dario Cecchini prefers the butcher's cut when it comes to beef
Sure, we all know the merits of a good ribeye or porterhouse, but surely you didn't think one of the most revered butchers of our time would select something that simple as his favorite cut of steak. No, Dario Cecchini is more old school than that, and his preferred piece of beef is one you may not have even heard of before.
"My favorite cut is the oyster steak," he told Tasting Table. And part of the reason you may have never seen it at your local supermarket or butcher shop is that it's not typically even for consumers. Cecchini says oyster steak "has always been a "butcher's" cut," meaning that, "according to tradition, it was never sold but instead was always saved for the butcher's family."
If you can get your hands on an oyster cut –- sometimes known today as a spider steak as well -– you'll be in for a flavor-packed treat, as this back-end cut of beef is riddled with fat. As for the best way to cook this steak? Cecchini says the first mistake you can make with it, as with any steak, is "not asking the butcher for advice before cooking [the] meat."
Heeding those words of wisdom, we suggest a method from master butcher Scott Rea here in the U.S., who suggests doing a quick and simple sear on this tender steak in a super hot pan to get the juices flowing and maximize the flavor.
For the latest from Dario Cecchini, follow him on Instagram, and visit his website for info about his restaurants and butcher shop.