Psst! We’re letting you in on a secret. During ChefStep’s monthlong cooking session of all-things steak, master butcher Kevin Smith of Seattle’s Beast & Cleaver introduced us to a new cut of steak that blew our minds: the toro steak. Smith named the cut of steak after “toro,” the Japanese word for fatty tuna belly. Carved from under the inside skirt, toro steak consists of the highest abdominal muscle from the navel. It’s similar to flank steak but with way more marbling—it might just have more intramuscular fat than any other cut on the animal.

Toro steaks are best cooked to medium-rare plus, so all that fat is rendered to melt-in-your-mouth tenderness. After the steak is seared and basted generously with butter, it’s sliced and added back to the brown butter super-charged with an umami-packed shio koji. It’s sure to be a showstopper at the next Sunday supper.

[Time Codes]
0:00 – How to cook a toro steak
0:48 - How to butcher a toro steak
3:34 – How to sear a toro steak
7:14 - Add butter to pan
8:21 - Add shio koji to butter-tallow mixture
9:16 - Slice steak, add to butter, and serve

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