About this cut
The Spider Steak, also known as the Araignée, is a coveted butcher's secret tucked deep within the hip socket of the beef. It is defined by its remarkable web-like intramuscular fat distribution, which creates a self-basting effect during cooking for unparalleled succulence. This small, fan-shaped muscle offers the textural tenderness of a fillet combined with the intense, mineral-rich flavor profile typically found in working muscles like the hanger steak. Its rarity and distinctive appearance make it one of the most sought-after delicacies for steak connoisseurs.
Taste-DNA
The Spider Steak is the iliacus muscle, found nestled on the interior of the pelvic bone (os coxae). Because this muscle is protected by the bone and performs minimal mechanical work, it retains a fine grain and exceptional tenderness.
Preparation
Cooking Guide
Treat this cut with precision by employing a high-heat sear to activate the Maillard reaction on its thin surface. Aim for a core temperature of 52-54°C (medium-rare) to allow the intricate fat webbing to fully render without toughening the delicate fibers. Due to its irregular thickness, a brief rest of 3-5 minutes is crucial to ensure internal temperature equilibrium and maximum juiciness. Avoid overcooking, as its lean-to-fat ratio is optimized for a quick, intense cook.
Core Temperatures
Portions per Person
This rare gem’s rich fat webbing and savory depth require a wine with elegant structure and bright acidity; a premier cru Burgundy Pinot Noir or a refined cool-climate Syrah provides the perfect counterpoint.