Wagyu Picanha from Culotte Sous Vide

Sous Vide Culotte/Picanha. I have tried Wagyu A5 Picanha, and this cannot be compared to that. It is in a league of its own. But it is still much more tender, juicy, and flavorful than regular Culotte and even better than USDA Prime Picanha, so overall very satisfied with it, I must say.

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Recipe for wagyu picanha from culotte sous vide

WAGYU EXTRAVAGANZA: Chilean Wagyu from Mollendo.

Culotte/Picanha. I have tried Wagyu A5 Picanha, and this can’t be compared to that. It is in a league of its own. But it is still much more tender, juicy, and flavorful than regular Culotte and even better than USDA Prime Picanha, so overall, I am very satisfied with it, I must say.

I bought the meat from Steak-out.dk, where I set out to try nine different Wagyu cuts in sous vide over nine days. I will, of course, share all the results here on the site.

Servings: 5 people

Wagyu Picanha from Culotte Sous Vide

Sous Vide Culotte/Picanha. I have tried Wagyu A5 Picanha, and this cannot be compared to that. It is in a league of its own. But it is still much more tender, juicy, and flavorful than regular Culotte and even better than USDA Prime Picanha, so overall very satisfied with it, I must say.

Author: Sebastian Jespersen

Course: Dinner

Cuisine: American

Keyword: beef, Beef Coulotte, Dinner, Wagyu

Prep Time: 5 minutes minutes

Cook Time: 2 hours hours

Equipment

• Sous Vide
• Cutting Board
• Pre-Slicing Knife
• Gas Burner (Option 1)
• Grill (Option 2)
• Frying Pan (Option 3)

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Ingredients

• 1 pcs. Beef Coulotte Wagyu
• Salt and Pepper

Instructions

• Start by setting your sous vide to 56 degrees Celsius (133 degrees Fahrenheit).
• Cut your culotte into steaks about 3 cm thick. It is important to cut it with the grain so that it is against the grain when slicing the steak.
• Season the meat with salt and pepper.
• Vacuum pack the meat.
• Cook the meat for 2 hours.
• Remove it from the water and unpack it from the vacuum bag.
• Dry the meat well on both sides (with a clean towel or kitchen paper).
• The meat is fully cooked and ready to be eaten, but it needs to be seared.
• This meat is full of delicious fat marbling, so no added butter/ghee/oil is needed to fry it.
• I prefer one of the three methods below (you can easily use a regular frying pan and fry the meat for 30-60 seconds on each side):
• BlowtorchFull power and give the meat 30-60 sec. on each side.GrillAgain, full blast on the grill and give the meat 30-60 sec. on each side.Cast Iron SkilletFry the meat on a scorching hot pan for 30-60 sec. on each side.
• Cut the meat against the grain and serve immediately.

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