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–+ servings
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
Cook Time: 2 hours

Equipment

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

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.