Coulotte Steak
The Coulotte is not a common cut in the United states, yet it is very popular in Brazil where it's known as 'Picanha'. This cut is the cap of the top sirloin and is very flavorful. It responds well to high heat searing methods, then finished in the oven. It has great tenderness with the rich beef flavor that you get from the sirloin, as opposed to say, a filet mignon, that while tender, is also much more mild in flavor. Any time I get a high quality steak, I always go right for the surf-and-turf plate, mainly because I love scallops. If you can find high quality diver or day boat scallops, you'll be in for a treat. I used the pre/post sear method of sous vide cooking for this one. When I come across something special, I usually go for this method as it's always dead-on as far as temperature and texture go. If you don't feel like going through that entire process, you can stick with the cast iron sear, then finish it in the oven. It will be amazing either way.
Ingredients
1lbs Coulotte steak
2tbsp butter for basting
Kosher salt
2-3tbsp Avocado or canola oil
Sel Gris
Cooking Instructions
Use the pre-sear / post-sear method of sous vide in the guide here.
Sous Vide at 54ºC for 1 hour
Take the bag out of the water
Cut the bag open, remove the steak and pat dry.
Heat the cast iron pan over medium high heat
Once hot, at 2tbsp butter to the pan
Once the bubbling stops and the butter becomes aromatic, add the steak to the top side of the pan
Tilt the pan back and spoon the hot butter over the steak for 15 seconds
Flip the steak and baste for another 15 seconds
Remove from pan and transfer to a cooling rack
Let rest for a minimum of 5 minutes
Slice into 1 inch slices, against the grain
Garnish with Sel Gris or Fleur de Sel