Mastering the Art of Cooking Deckle of Beef

The deckle is an intensely flavorful and deliciously fatty cut of beef that comes from the brisket. Also known as ribeye cap spinalis dorsi, or “butcher’s butter” deckle possesses melt-in-your-mouth marbling that makes it a beef lover’s dream. However, its irregular shape and richness can be intimidating for home cooks. Follow these tips to master cooking mouthwatering deckle of beef.

Understanding the Cut

Knowing where deckle comes from helps utilize it best

  • It’s cut from the brisket near the ribcage, between the lean first cut and bones

  • This well-marbled seam of fat helps connect and baste the brisket as it cooks.

  • The strip-like shape and heavy fat content distinguishes it from the first cut brisket flat.

  • When separated from the brisket, it becomes the rich and flavorful deckle.

  • It’s like the heavily marbled ribeye cap stripped from a prime rib roast.

  • Other names like “butcher’s butter” describe its velvety fat texture when cooked.

Choosing the Right Deckle

Look for the following when selecting deckle of beef:

  • Deep red color with extensive white marbling throughout.

  • Firm, fairly thick and even thickness along its length.

  • Fresh, bright color without dryness or dark spots.

  • Should have a nicely layered fat cap along one side.

  • Plan on 3/4 to 1 pound per person.

  • Local butcher shops offer better quality than mass retailers.

Prep Work is Crucial

Proper prep elevates deckle from great to phenomenal:

  • Trim – Trim thick areas of hard exterior fat, leaving some for flavor.

  • Portion – Cut into manageable 8-12 ounce sections if cooking as steaks.

  • Season – Generously season with salt, pepper, garlic powder, etc.

  • Marinate – For extra flavor, marinate 4-24 hours.

  • Bring to room temp – Pull from fridge 30-60 minutes before cooking.

Master Grilling Juicy, Flavorful Deckle

Grilling over high heat is a popular cooking method for deckle steaks:

  • Get grill very hot – Sear over highest heat possible, around 500°F.

  • Don’t move steaks – Let sear undisturbed to develop crust before flipping.

  • Flip once – Flip just once halfway through cooking.

  • Insert thermometer sideways – Check temperature of thickest point without losing juices.

  • Pull at 115°F – Remove from grill around 115°F for medium rare doneness.

  • Rest 5 minutes – Let rest to allow juices to redistribute.

Oven Roasting Perfect Deckle Every Time

For oven roasting, utilize these helpful tips:

  • Heat oven to 450°F.

  • Season deckle generously and let come to room temp.

  • Place on a roasting rack in a sheet pan to promote air flow.

  • Insert meat thermometer horizontally into thickest area.

  • Roast 20-25 minutes for medium rare, until 115°F internally.

  • Tent loosely with foil and let rest 10-15 minutes before slicing.

Braising and Stewing Deckle to Perfection

To braise or stew deckle of beef:

  • Cut deckle into 1-2 inch cubes.

  • Season pieces all over with salt, pepper and flour.

  • Sear cubes in batches until well browned on all sides.

  • Transfer seared cubes to a Dutch oven.

  • Add braising liquid like stock, wine or tomatoes to come halfway up cubes.

  • Bring to a simmer, cover and cook at 325°F until fork tender, about 2-3 hours.

  • Use fork to shred beef and serve braising sauce on the side.

Handling Leftover Deckle

Here are smart ways to use up leftover deckle of beef:

  • Slice or chop leftovers to top salads, pizza, eggs, or pasta.

  • Shred or dice to make tacos, chili, wraps, or rice bowls.

  • Save any trimmed fat to render for tallow and cooking.

  • Use leftover juices and scraps to boost flavor of soups or stews.

  • Seal tightly and refrigerate up to 5 days, or freeze up to 4 months.

With its intensely beefy flavor and velvety texture when cooked, deckle of beef is ideal for special occasion meals. Follow these tips for grilling, roasting, braising, and storing this valuable and versatile cut.

FAQs About Cooking Deckle of Beef

Have more questions about working with deckle of beef? Here are answers to frequently asked questions:

What’s the ideal internal temperature for deckle?

For medium-rare doneness, remove from heat around 115°F and allow to rest. This will increase to 125°F as it rests.

Is deckle good for stews and braises?

Yes, it becomes incredibly tender when braised low and slow. Chop or shred the cooked deckle.

Can you pan fry deckle as steaks?

Absolutely. Use a very hot cast iron pan and baste the steaks as they cook to medium rare.

What’s the best way to store leftover deckle?

Seal tightly and refrigerate up to 5 days. It can also be frozen up to 4 months for longer storage.

How can you use the trimmed fat and scraps?

Simmer the fat and scraps to render leftover bits into usable tallow for cooking.

Key Takeaways on Cooking Deckle

Here are the main tips to remember when preparing deckle of beef:

  • Select deckle pieces with heavy marbling and thick fat cap.

  • Proper seasoning and marinating really boosts the flavor.

  • Grill or roast around 115°F internal temperature for medium rare.

  • Let rest 5-10 minutes before slicing to retain juices.

  • Braises and stews benefit from the rich, beefy flavor.

  • Use leftovers and render fat for maximum utilization.

With its intensely beefy flavor and velvety texture, deckle of beef is a treat for special occasions. Follow proper seasoning, searing, roasting, or braising methods to turn this luxe cut into the star of any meal.

What is up with the deckle cut? #deckle #potting #pot #beef

Leave a Comment