André Demenech.

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How to roast a perfect hump steak

Image credit: Beatriz Sampaio/Receita e Comidas/Freepik
By André Demenech, on january 04th, 2023.
This blogpost was originally published in Brazilian Portuguese, for the Disk Churrasco's Blog, and you can find it in Como assar um cupim perfeito na brasa .

If you ask any professional grill cook what the secret to roasting a perfect hump steak is, the answer will be… Patience. It is a versatile meat, which can be roasted, baked or even pressure-cooked, but never if you are in a hurry.

This is because from preparation to serving it can take from 4 to 5 hours, and maybe even more. So, despite being a delicious piece when done well, don’t make it the only dish on your barbecue! Otherwise, your guests might get quite impatient.

Achieving the perfect hump steak cooking point is a task for experienced grill cooks, but if you observe a few important topics, you’ll be halfway there. Check some of them out below:

Take advantage of the hump steak's large amount of fat

The hump steak is a part of the ox’s back, common in the Brazilian Zebu. Unlike the sirloin steak, it doesn’t have a very distinct layer of fat, instead spreading through the fibers, along with some nerves. It’s one of the fattest parts of the animal, and you have to take advantage of this, as it is a fundamental detail in the good preparation of the cut.

The fat melts and is expelled from the inside to the surface of the meat, helping to roast it – that’s why you should wrap the piece in foil or a similar alternative.

Exploit the versatility of the hump steak

As already mentioned, you can prepare the hump steak in several ways, as well as use your imagination to perfect the seasonings. There are those who like to stuff the meat with bacon and sausage. Season it with pepper, butter, garlic paste and other condiments. Since we’re talking about a Brazilian common barbecue dish, cooked on the spit roast, let’s keep it traditional: rock salt.

Keep the hump steak at the right distance from the ember

To roast a hump steak, it is necessary to have a suitable grill. You definitely shouldn’t cook it if you can only do it near the embers, nor should you do it on purpose hoping it will be ready faster – this will ruin your cooking point, leaving the meat tough.

In addition, the preparation will be divided into stages. Which defines the type of grill you need, because in the beginning the rod should be positioned far from the embers, and as the process evolves, closer. Keep in mind that the ember should always be uniform and not full of flames.

Get your hands dirty

  • choose a piece, weighing between 3 and 7 lb (1.5 and 3 kg), and pay attention to the fat tone, which should be very pale or slightly yellow – if it exceeds that, it will become tough;
  • make several holes in it, it doesn’t have to be very deep, just an inch, at most, this will ensure its tenderness;
  • sprinkle rock salt, the moment when you could unleash your creativity, and add different seasonings and condiments, marinate the meat etc., but today we’re going simple and talking about an easy preparation;
  • skewer the piece, preferably with a single bladed metal rod;
  • wrap it up with foil, or a transparent alternative, which is ideal, as you would be able to see when the fat bubbles, helping to roast the piece, layering it a few times – some recipes suggest even eight (for cooking it in the oven), but what’s important is the pressure inside the wrapping;
  • roast it, and now is the time when you will need patience! Wait around two hours, when you should turn the meat and wait the same amount of time;
  • unwrap it, but be careful! Prefer to do this over a sink, as, in addition to being hot, it will spill a lot of fat, which can fall on other meats or create several flames;
  • serve it in small thin slices, always cutting the most roasted parts, while you let the rest brown.

So, did you smash it with the hump steak? It takes a lot of work, right? Grilling is an art. If you don’t want to worry about preparing the meat, burning yourself, or having to organize everything in the afterparty, hire a professional. It will guarantee the best quality and allow you to focus on what’s best: enjoying the barbecue.

2021 André Demenech | Unavailable terms

André Demenech.

Writer, advertising professional and more​

Linkedin
PT-BR

How to roast a perfect hump steak

Image credit: Beatriz Sampaio/Receita e Comidas/Freepik
By André Demenech, on january 04th, 2023.
This blogpost was originally published in Brazilian Portuguese, for the Disk Churrasco's Blog, and you can find it in Como assar um cupim perfeito na brasa .

If you ask any professional grill cook what the secret to roasting a perfect hump steak is, the answer will be… Patience. It is a versatile meat, which can be roasted, baked or even pressure-cooked, but never if you are in a hurry.

This is because from preparation to serving it can take from 4 to 5 hours, and maybe even more. So, despite being a delicious piece when done well, don’t make it the only dish on your barbecue! Otherwise, your guests might get quite impatient.

Achieving the perfect hump steak cooking point is a task for experienced grill cooks, but if you observe a few important topics, you’ll be halfway there. Check some of them out below:

Take advantage of the hump steak's large amount of fat

The hump steak is a part of the ox’s back, common in the Brazilian Zebu. Unlike the sirloin steak, it doesn’t have a very distinct layer of fat, instead spreading through the fibers, along with some nerves. It’s one of the fattest parts of the animal, and you have to take advantage of this, as it is a fundamental detail in the good preparation of the cut.

The fat melts and is expelled from the inside to the surface of the meat, helping to roast it – that’s why you should wrap the piece in foil or a similar alternative.

Exploit the versatility of the hump steak

As already mentioned, you can prepare the hump steak in several ways, as well as use your imagination to perfect the seasonings. There are those who like to stuff the meat with bacon and sausage. Season it with pepper, butter, garlic paste and other condiments. Since we’re talking about a Brazilian common barbecue dish, cooked on the spit roast, let’s keep it traditional: rock salt.

Keep the hump steak at the right distance from the ember

To roast a hump steak, it is necessary to have a suitable grill. You definitely shouldn’t cook it if you can only do it near the embers, nor should you do it on purpose hoping it will be ready faster – this will ruin your cooking point, leaving the meat tough.

In addition, the preparation will be divided into stages. Which defines the type of grill you need, because in the beginning the rod should be positioned far from the embers, and as the process evolves, closer. Keep in mind that the ember should always be uniform and not full of flames.

Get your hands dirty

  • choose a piece, weighing between 3 and 7 lb (1.5 and 3 kg), and pay attention to the fat tone, which should be very pale or slightly yellow – if it exceeds that, it will become tough;
  • make several holes in it, it doesn’t have to be very deep, just an inch, at most, this will ensure its tenderness;
  • sprinkle rock salt, the moment when you could unleash your creativity, and add different seasonings and condiments, marinate the meat etc., but today we’re going simple and talking about an easy preparation;
  • skewer the piece, preferably with a single bladed metal rod;
  • wrap it up with foil, or a transparent alternative, which is ideal, as you would be able to see when the fat bubbles, helping to roast the piece, layering it a few times – some recipes suggest even eight (for cooking it in the oven), but what’s important is the pressure inside the wrapping;
  • roast it, and now is the time when you will need patience! Wait around two hours, when you should turn the meat and wait the same amount of time;
  • unwrap it, but be careful! Prefer to do this over a sink, as, in addition to being hot, it will spill a lot of fat, which can fall on other meats or create several flames;
  • serve it in small thin slices, always cutting the most roasted parts, while you let the rest brown.

So, did you smash it with the hump steak? It takes a lot of work, right? Grilling is an art. If you don’t want to worry about preparing the meat, burning yourself, or having to organize everything in the afterparty, hire a professional. It will guarantee the best quality and allow you to focus on what’s best: enjoying the barbecue.

2021 André Demenech | Unavailable terms

André Demenech.

Linkedin
PT-BR

How to roast a perfect hump steak

Image credit: Beatriz Sampaio/Receita e Comidas/Freepik
By André Demenech, on january 04th, 2023.
This blogpost was originally published in Brazilian Portuguese, for the Disk Churrasco's Blog, and you can find it in Como assar um cupim perfeito na brasa .

If you ask any professional grill cook what the secret to roasting a perfect hump steak is, the answer will be… Patience. It is a versatile meat, which can be roasted, baked or even pressure-cooked, but never if you are in a hurry.

This is because from preparation to serving it can take from 4 to 5 hours, and maybe even more. So, despite being a delicious piece when done well, don’t make it the only dish on your barbecue! Otherwise, your guests might get quite impatient.

Achieving the perfect hump steak cooking point is a task for experienced grill cooks, but if you observe a few important topics, you’ll be halfway there. Check some of them out below:

Take advantage of the hump steak's large amount of fat

The hump steak is a part of the ox’s back, common in the Brazilian Zebu. Unlike the sirloin steak, it doesn’t have a very distinct layer of fat, instead spreading through the fibers, along with some nerves. It’s one of the fattest parts of the animal, and you have to take advantage of this, as it is a fundamental detail in the good preparation of the cut.

The fat melts and is expelled from the inside to the surface of the meat, helping to roast it – that’s why you should wrap the piece in foil or a similar alternative.

Exploit the versatility of the hump steak

As already mentioned, you can prepare the hump steak in several ways, as well as use your imagination to perfect the seasonings. There are those who like to stuff the meat with bacon and sausage. Season it with pepper, butter, garlic paste and other condiments. Since we’re talking about a Brazilian common barbecue dish, cooked on the spit roast, let’s keep it traditional: rock salt.

Keep the hump steak at the right distance from the ember

To roast a hump steak, it is necessary to have a suitable grill. You definitely shouldn’t cook it if you can only do it near the embers, nor should you do it on purpose hoping it will be ready faster – this will ruin your cooking point, leaving the meat tough.

In addition, the preparation will be divided into stages. Which defines the type of grill you need, because in the beginning the rod should be positioned far from the embers, and as the process evolves, closer. Keep in mind that the ember should always be uniform and not full of flames.

Get your hands dirty

  • choose a piece, weighing between 3 and 7 lb (1.5 and 3 kg), and pay attention to the fat tone, which should be very pale or slightly yellow – if it exceeds that, it will become tough;
  • make several holes in it, it doesn’t have to be very deep, just an inch, at most, this will ensure its tenderness;
  • sprinkle rock salt, the moment when you could unleash your creativity, and add different seasonings and condiments, marinate the meat etc., but today we’re going simple and talking about an easy preparation;
  • skewer the piece, preferably with a single bladed metal rod;
  • wrap it up with foil, or a transparent alternative, which is ideal, as you would be able to see when the fat bubbles, helping to roast the piece, layering it a few times – some recipes suggest even eight (for cooking it in the oven), but what’s important is the pressure inside the wrapping;
  • roast it, and now is the time when you will need patience! Wait around two hours, when you should turn the meat and wait the same amount of time;
  • unwrap it, but be careful! Prefer to do this over a sink, as, in addition to being hot, it will spill a lot of fat, which can fall on other meats or create several flames;
  • serve it in small thin slices, always cutting the most roasted parts, while you let the rest brown.

So, did you smash it with the hump steak? It takes a lot of work, right? Grilling is an art. If you don’t want to worry about preparing the meat, burning yourself, or having to organize everything in the afterparty, hire a professional. It will guarantee the best quality and allow you to focus on what’s best: enjoying the barbecue.

2021 André Demenech | Unavailable terms