One of the elegant mysteries to a great steak is how to measure doneness. You are bound to find connoisseurs through the spectrum. Although many find themselves in the “rarer, the better” camp, some will dip their toes in “medium to medium-rare.” At 12 Cuts Brazilian Steakhouse, every cut is cooked on skewers over an open flame. If you have ever managed a grill, you realize how challenging it can be. With so many customers in dinner service, how do the gauchos at 12 Cuts deliver the perfect cut of meat at the ideal temperature onto your plate? There is a secret to the art, and like all arts, it takes time to develop this skill. The next time you are at 12 Cuts, order caipirinhas with agave nectar instead of sugar and watch the gauchos slice swiftly with their knives as they move from open plate to open plate.
If every cut of premium beef is cooked on a skewer over an open flame, how can they deliver cuts of different doneness from the same skewer? The secret and the art is in knowing your beef. For a given cut of meat, say filet mignon, the outside of the cut is closer to medium-well. Guests who want less pink get the outermost slices of beef. For a guest that wants their steak redder and rarer, the cuts come from closer to the skewer. Cooking a backyard burger to proper doneness can panic the most seasoned griller. The artisan gauchos at 12 Cuts know their beef, their skewers, and the depths of their cuts for perfect slices every time. There is no formula, only perfect practice that delivers delicious results. For bone-in beef, their skill borders on magic. From mooing to mild pink, your perfect slice is waiting for you.
“How do you like your steak?” is a question asked through the ages. Find your meaty truth at 12 Cuts Brazilian Steakhouse.