The AtlasAraignée / Merlan (Spider Steak)
heavily marbled · fine grain · extremely tender · delicate
About this cut
The Araignée, or Spider Steak, is an elusive 'butcher's cut' renowned for its intricate web-like marbling and exceptional tenderness. Tucked deep within the hip, this small muscle remains relaxed throughout the animal's life, resulting in a buttery texture and a delicate, beefy sweetness. It is prized by connoisseurs for its rarity and its unique ability to hold moisture during high-heat cooking despite its lean surroundings. Because there are only two per animal, it remains one of the most sought-after treasures in artisanal butchery.
Taste-DNA
This muscle, primarily the iliacus, is found nestled within the pelvic cavity attached to the hip bone, featuring a distinct web of intramuscular fat. As a non-weight-bearing muscle, it avoids the toughness associated with the surrounding primal round, remaining incredibly tender and fine-grained.
Preparation
Cooking Guide
To honor its delicate structure, perform a rapid pan-sear or high-heat grill to develop a deep Maillard crust without overcooking the center. Aim for a rare to medium-rare finish (52-54°C) to prevent the fine fat from rendering away completely, which would dry out the muscle. Allow the steak to rest for at least five minutes to ensure the juices redistribute throughout the fine fibers. Avoid heavy marinades; a simple finishing salt is all that is needed to highlight its refined flavor profile.
Core Temperatures
Portions per Person
As a rare butcher’s prize, this cut demands a wine with velvet tannins and dark fruit depth, such as a classic Pomerol or a sophisticated Saint-Émilion.