On Sun, 07 Feb 2021 10:51:01 +0300, Opinicus wrote:

> The cut is known as "kontrfile" in Turkish:
> https://en.wikipedia.org/wiki/Cut_of_beef#Turkish_cuts (#3)
> It corresponds to a US sirloin cut but I'm not sure if it's top or
> bottom. I'm given to understand that New York strip steaks are cut
> from it. This one was left whole.


It corresponds to strip (short loin) and sirloin (neither top nor
bottom) in U.S. cuts according to that diagram.

If you had a pictures of it I could tell you exactly what muscles
it's made up of.

> 574 grams (~20 oz) rubbed in coarse salt and dry-brined uncovered on a
> rack in the fridge overnight.

Dry brining works best covered so the liquid being expelled gets
sucked back into the meat WITH the salt.

-sw