Why Its The Best Coulotte Steak Recipe In The World
- Fool-proof! Use my tried and true tips and a meat thermometer.
- Simple seasoning. You need little more than salt and pepper.
- See how to cast iron sear coulotte steak. Step by step photos and video are included in this Sip Bite Go cooking demonstration.
- Learn to grill it. The marbling makes coulotte steaks great for grilling.
- Huge flavor!! HUGE!! Simple, but juicy and tender and so freakin tasty.
How To Buy Steak
You’ll see these terms in supermarkets, at the butcher’s or on restaurant menus here’s what they mean.
Grass-fed beef: Grass-fed cattle get to walk around and graze on pasture, which means the meat is leaner with a richer, gamier flavour that tastes of the environment it was reared in. This is why Scottish grass-fed beef will taste different to Irish.
Marbling is the fat found interlacing the inside of a cut of meat. As the meat cooks, the marbled fat melts without this, the meat would be dry and flavourless. Meat with a lot of marbling mostly comes from the back of the animal where the muscles get little exercise.
Wagyu: Wagyu is a generic name for four breeds of Japanese cattle. They are fed foraged grass and rice straw, then supplemented with corn, barley, soya bean, wheat bran and, in some cases, even beer or sake. Wagyu cattle produce meat with heavy marbling but this comes at a hefty price.
Ageing: The ageing process improves the taste and tenderness of meat. There are two methods: dry ageing, which is the traditional process where carcasses are hung in a cool place for 30-60 days to intensify the flavour and cause the meat to shrink, while wet ageing is when the meat is butchered and vacuum-packed, which stops the meat from shrinking.
Do you have any foolproof techniques when cooking your steak? You’ll find more inspiration in our recipe collection, too.
How To Prepare Steak For Grilling
Two things are important here – temperature and seasoning. Especially for larger cuts, letting the meat come to room temperature before you cook it ensures the beef will cook evenly.
Small steaks benefit from a bit of chill if you’re aiming for mid-rare, as they cook much more quickly. We highly recommend letting the cut sit out for at least half an hour, even up to two hours for big pieces of meat.
Secondly, seasoning is king. Salt and pepper are the classics, and there’s a reason for that. While all sorts of rubs and marinades exist, if you’re just starting out, learn how to use the basics first. They’re your best friends when it comes to getting to know seasoning.
Salting your steak a couple of hours before you grill allows the seasoning to penetrate right through the meat, making it flavorful throughout. Some people even salt overnight.
If you’re in a hurry, don’t salt a cold steak 10-20 minutes before cooking – this will mostly just draw out moisture and dry the meat out. Salting right before the steak hits the heat means that you won’t lose moisture in this way.
One final tip is to pat the beef dry when you’re bringing it up to temp. This will allow it to develop a better sear when you grill it.
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The Best Methods To Cook
When it comes to steak, there are a lot of methods for cooking.
Obviously, grilling is the classic and best method for steak. Sous Vide, Sear-Roasting, Broiling, and Pan-Frying.
Grilling is the best cooking experience for steak that is juicy and full of texture.
If you are using charcoal, you can get a smoky flavor to your dish. It would taste amazing and delicious. Compared to stove or oven methods, grilling is easier to do.
Another reason why grilling is best for steak is because of the pure taste. It comes from the natural fats and juices which come directly from the steak itself.
It is the most favorite way to cook a perfect steak.
How To Cook Medium Well Steak
This level of doneness is for those who don’t want a lot of pink in their meat. A medium well steak should have just a hint of pink in the very middle of the steak with a dark brown surface and good charring on the top and bottom. The steak will be very stiff but still have a little squish in the center.
For a 1-inch steak, place steak on a hot grill for 7 minutes. Turn and continue grilling for another 5 minutes. Cook to an internal temperature of 155 to 165 F .
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How To Grill Steak Under The Broiler
Broiling is an easy, fast way to achieve steak that tastes like it was made on a grill. And this totally makes sense because a broiler is essentially like a mini grill built into your oven. Its a hot direct heat source often an open flame that shoots out to cook the meat quickly. Heres what to do.
What Is Top Round Steak
Reserved from the rear leg of the cow, the round is an original cut that is, solitary of the primary pieces of meat thats detached from the animal through butchering. As like, the top round is what is recognized as a sub-primal cut.
Top round steak is equitably tender, but further flavorful than about lean cuts. Its also relaxed on the wallet, which kinds it an appealing selection for the grill. Once its cut into dense slabs, its frequently labeled as London brawl, but solvent slices are flaunted as Swiss steak. You may also see it promoted as an inside round.
As you may have predicted from the name, the top round is the utmost tender slice of the round. Though its often cut and retailed into large roasts, the meat marks an excellent steak when its steeped and grilled properly.
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Tips For Grilling The Perfect Steak
- Season, then chill: I apply the same technique I use for getting crispy chicken and turkey skin to grilling this steak: season, then let it chill in the fridge uncovered for up to 48 hours. This essentially dry brines the steak while also letting it air-dry. This approach allows the surface moisture to evaporate while the seasoning has time to penetrate the meat resulting in deeply flavored steak that sears beautifully and develops a nice crust on the grill.
- Start with clean grates: Just like you use a clean skillet with a little oil to cook dinner on the stovetop, you want to start with clean and oiled grill grates.
- To flip or not to flip? Flip your steak to your hearts content. Harold McGee, food science writer and author of On Food and Cooking, discovered that frequent flipping creates a steak that cooks more evenly and quickly than those flipped only once.
- Grilling directly on coals: Raichlen seemingly knows an infinite number of ways to grill meat, and theres one in his new book, Project Fire , that I particularly like: he cooks steak directly on hot coalsno grill grates necessary. I love the idea, and its on my list of things to try in the near future.
How Do You Grill A Frozen Steak
Never grill a frozen steak. Frozen steak must be defrosted before cooking.
Grilling a steak while fully frozen is a health risk because bacteria can form while the steak lingers at low temperatures. Also, the surface of the steak is likely to burn while the inside is raw.
To defrost frozen steak, put it in a dish in the refrigerator. Most cuts will fully defrost overnight.
If you need to defrost frozen steak in a hurry, put it under cold running water.
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Whats The Best Steak For Grilling
Honestly, when it comes to cooking a steak on the grill, you cant really go wrong with any cut you choose. However, getting a perfectly cooked steak from a grill can be tricky if youre new to steak cooking or using a grill. Each cut of steak is a different size, thickness, and texture, so itll be a different process to grill ribeye steak than it would be to grill a much thicker steak, like a filet mignon.
Another issue you might have with the grill lies in the fat content of steak. Although steaks with more fat tend to be more flavorful and tender , they also can be more dangerous to cook on the grill. As fat drips off cut steaks, grill flare-ups can happen. This is especially common with cuts like the rib eye, which are known for their marbling.
That doesnt mean you cant grill them, but youll definitely need to take extra precautions when doing so. Whether you want to cook a rib steak, a T-bone, or flat iron on the grill, you can learn to do it by following our helpful grilling tips for steak.
Do You Always Find A Coulotte Steak Fat Cap
Although its a lean cut of steak from the beef loin, youll almost always find it cut with a thin layer of fat covering one side of the cut of beef. In this recipe, youll learn how to leave the fat cap intact and maximize the juicy flavor it provides by scoring the fat cap before searing or grilling it.
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How To Grill The Perfect Steak
Making the perfect steak on the grill is easier than you think, but it requires a little practice and good timing.
Given the differences between grills, cooking surfaces, and cuts of steak, there aren’t specific cook times for grilling steak. Meat changes in texture and density as it cooks, so it helps to know how each steak feels before it hits the grill. A meat thermometer is also helpful when checking doneness.
Take note of the thickness of the steak since it will affect the cooking time.
- Salt and pepper
- Very hot grill
- Timer that shows seconds
Should You Boil Steak Before Grilling
Never, never, never boil steak before grilling. Boiling the steak will give the exterior an unpleasant grey color, and it will probably be overcooked before it gets to the grill.
There is a technique called sous vide cooking where you immerse steak in warm water to cook it to a desired temperature, then finish cooking it on the grill. But the water temperature is kept closer to 130 degrees Fahrenheit, never as high as the boiling point of 212 degrees.
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From The Right Temperature To Resting Time
It seems that people approach grilling steak one of two ways: either in a casual manner or paying perhaps too much attention. Some will heat the grill with abandon, throw the steaks on, flip once, then pull them off, and serve others will fret and worry, cutting into the meat every two seconds wringing their hands over whether the meat is done or not. Both techniques do have some merits but a method somewhere in the middle is ideal.
Grilling a delicious steak is easy, as long as you follow a few simple steps. As with anything, a bit of practice always helps, too. Follow some advice, grill a few steaks, and you’ll be serving up perfectly cooked juicy steaks in no time.
Want To Grill Coulotte Steak
Use the same method above, but brush or spray some cooking spray on the grill before adding the steak. Cook steak on high heat . Use the same method of cooking a few minutes on each side, then flipping the steak until it reaches its desired temperature.
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Reverse Sear Top Sirloin Steak The Professional Way
- Preheat oven to 275°F. Place steaks on a wire rack over a baking sheet.
- Place baking sheet on the center rack of the hot oven. Cook until internal temperature reaches 10°F lower than the desired final temperature.
- Remove and let steaks rest for 5 minutes, covering lightly with foil.
- Preheat a heavy skillet or cast-iron skillet over high heat until very hot, about 5 minutes. A hot skillet delivers the best sear.
- Add some butter or oil and sear steaks for one minute each side. The final internal temperature of your steak should be 135°F for medium-rare and 145°F for medium.
- The sear will give your steaks the rich golden brown color and enhanced flavor that is typically associated with grilled steaks.
- Serve immediately. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed.
Which Cut Of Steak Is Best For Grilling
When I first started working on this recipe, my top contenders for the steak were the ribeye , the rib steak , the porterhouse, and the T-bone.
Any of those cuts will taste great grilled due to the significant marbling of fat, which leaves the meat tender, and flavorful. Let’s take a closer look at each:
- Ribeyes vs. Rib steaks: A ribeye has the bone taken out a rib steak, also known as a bone-in ribeye, is a ribeye with the bone in. Due to its extensive marbling, this cut cooks beautifully on the grill, bone in or out. Trim the thick fat from the outside edgeleaving it on will cause flame flare-ups that can give your steak an unpleasant burnt flavor. Don’t worry, trimming it off won’t result in lost flavor!
- T-Bones vs. Porterhouses: People often confuse these two cuts, which is understandable because both cuts come from the loin and both have a T-shaped bone with meat on both sides. But porterhouses are larger and actually have more of the tenderloin than the T-bone. The U.S. Department of Agriculture’s Institutional Meat Purchase Specifications say the tenderloin of a porterhouse must be at least 1 1/4 inches thick at its widest, while that of a T-bone must be at least 1/2-inch.
Ultimately, I chose to use ribeye steak for its flavor, size, and the lack of bone — I wanted to slice and serve this steak family-style, and the fact that it doesn’t have a bone makes that easier.
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The Best Steaks For Grilling
There is no one “best” cut for grilled steak — it’s all about personal preference. Good cuts for grilling range from leaner, more tender cuts, to cuts that pack fat and flavor.
Filet mignon or tenderloin: The most tender cut of steak, it’s ideal for those who prefer their meat rare. A smaller cut so it cooks fast.
Flank steak: A thin, inexpensive cut. Flank steak doesn’t have as much fat or natural flavor as some of the other cuts, so it should be marinated before cooking to add flavor and tenderize the meat. Because it is thin, it cooks fast over high heat. Learn more in our Flank Steak Cooking Guide.
Hanger steak: A flat steak, similar to flank steak, but usually with more fat content throughout. Hanger can be marinated before cooking but will also be tasty with a simple salt and pepper seasoning. Cooks fast over direct heat and should not be overcooked.
New York strip: A leaner cut that is relatively thick and firm like ribeye, but with less fat. Does not need to be marinated. A good candidate for reverse searing.
Porterhouse: A massive cut that’s actually two steaks in one. A filet mignon and a New York strip. The Porterhouse tends to contain more of the tenderloin than its cousin cut, the T-bone. Porterhouse is usually cut quite thick, so reverse-searing can help you avoid an overcooked exterior and raw middle. There’s no need to marinate before cooking. Salt and pepper is all you need.
Helpful Tips For Grilling To Keep In Mind
Once you have a good grill sear over high heat, you can move your steaks to a lower temperature to make sure they dont dry out quickly. This is known as indirect grilling. To do this, sear both sides over high heat for a couple of minutes on each side, and then move to low heat. Only turn your steaks once the full time for one side has been reached. Flipping too often on the grill can ruin the cooking process and dry out your steaks faster.
Also, always allow your steaks to rest. You should plan to rest your steak for 5 to 10 minutes to allow the juices to move back through the meat for ultimate flavor and tenderness.
If you do use a digital meat thermometer to better gauge your time for steaks on the grill, make sure you remove your steaks when its internal temperature reaches about five degrees below your desired temperature, since it will continue to cook a bit after you remove it from the grill. If you want your steak to cook to 135 degrees, then remove it when it hits about 130 degrees.
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