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
Heat a heavy bottom pan (use cast iron for best results) over high heat with about 2 tablespoons of cooking oil or beef tallow.
- Once the pan is very hot and the oil begins to smoke slightly, add the Coulotte steaks and sear on direct heat for about 1 minute or until a dark golden brown crust forms.
- Next, flip the Coulotte steaks to the second side, and add 1 tablespoon of the Black Truffle Compound Butter for each steak (if the Coulotte made 4 steaks, add 4 tablespoons of the compound butter) to the pan and baste with a spoon for 20 seconds to coat the top of the steaks, tilting the pan towards you slightly so the butter is easier to spoon over the steak.
- Finish searing for another 30-40 seconds until the dark golden brown crust forms on the second side, and then remove from heat and transfer to a cutting board. Note that this is for medium rare interior to the meat.
- If you want to cook to medium, add a minute to each side in the searing step, checking a few times during the sear to ensure you avoid burning.
Chef’s Note: you can forego the basting step and simply place the compound butter on top of the steaks when you take them out of the pan, and the residual heat from the steak should allow it to slowly melt before serving.
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.
