Step-by-Step Instructions:
Step 1: Thaw
Thaw the Coulotte ahead of time either in the fridge, or in a bowl of warm water until the meat is fully thawed and ready to be reheated. The fridge thawing method allows the meat to thaw without any compromise to its structure or flavor. Once moved from freezer to fridge, the steak can remain in prime condition for up to 45 days, so you can do this ahead of time.
Sous Vide Owners: If you do possess a sous vide machine, you can expedite the thawing process. Set the machine to a mild 120 degrees, placing your steak in the water bath until it’s thoroughly thawed. This can take several hours, so plan accordingly.
Step 2: Reheat
You don’t need a sous vide machine to reheat quicksear proteins. You can reheat the Coulotte by submerging it (still in the vacuum sealed bag) in a bowl of hot tap water (should not be boiling, just the hottest your tap can go) for 20 minutes, replacing the water halfway through to ensure a consistent water temperature while reheating.
- Remove from the water bath and packaging, and pat dry wit a paper towel before searing.
Sous Vide Owners: For sous vide machine owners, this step is simple – set your sous vide machine to 120 degrees, place the quicksear Coulotte (still in vacuum sealed packaging) in the sous vide tank, and reheat for 20 minutes before searing. Remove from packaging, and pat dry with a paper towel before the searing step.
Step 3. Slice into Steaks
Your Coulotte arrives in whole-muscle form to maintain peak tenderness until you’re ready to sear.
- Identify the Grain: First, observe the muscle fibers or grain of the Coulotte. These fibers run parallel to each other.
- Slice With the Grain: Contrary to usual steak-slicing methods, for Coulotte, you need to slice it with the grain. Position your knife parallel to the muscle fibers.
- Measure and Cut: Measure 1 and 1/2 inch segments along the length of the Coulotte. Make clean, straight cuts at these intervals.
Chef’s Note: By slicing with the grain, you create steaks that, once cooked and sliced against the grain for serving, will be more tender and enjoyable to eat.
Step 4: Sear
Preheat your grill to 450 degrees or higher and then sear the Coulotte Steaks on direct heat for about 1 minute per side or until a nice crust forms on both sides.
- If you want to add a pop of flavor, right before you remove the Coulotte Steaks from the grill, add 1 tablespoon of the your desired Quicksear compound butter (we recommend Garlic & Herb for the Coulotte Steaks) on top of each steak, letting it melt slightly before pulling it off of the grill for slicing.
Chef’s Note: Because of the thickness of the Tri-Tip, we highly recommend searing on direct heat as close to the flame as possible, as this creates the best crust and flavor.
Chef’s Note: you can forego the compound butter step if desired, but we recommend it to enhance flavor and elevate your dish!
Step 5: Serve
serve the steaks immediately with your favorite sides or check or check out our chef-inspired recipe library for full steakhouse dinner ideas.
Chef’s Note: because your quicksear has been prepared sous vide, they do not need to rest after searing and can be served immediately after being removed from the grill.
