American Wagyu Black™ Grade
Picanha Steak (Coulotte)
$89.00
Picanha Steaks with 4 Compound Butters
BY: Sarah Kelly
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30 minutes
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2-4 SERVINGS
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stove
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beginner
Ingredients
Picanha Steaks
- American Wagyu Picanha Buy Now
Blue Butter
- 1 cup unsalted butter-softened to room temperature
- 1/2 teaspoon flake salt
- 1 tablespoon chopped chives
- 1/3 cup blue cheese- crumbled
- 1 teaspoon Worcestershire
Togarashi Lime Butter
- 1 cup unsalted butter- softened to room temperature
- 1/2 teaspoon flake sea salt
- 2 teaspoon togarashi
- Zest + juice of 1 lime
Mushroom Butter
- 1 cup mushrooms- lightly chopped and sauteed in a hot pan for a nice sear- let cool
- 1/2 shallot, minced- lightly sauteed- let cool
- 1 cup unsalted butter- softened to room temperature
- 1/2 teaspoon flake salt
- 1 teaspoon dried porcini powder
- 1 teaspoon chopped rosemary
- 1 tablespoon chopped thyme
Tabasco Butter
- 1 cup unsalted butter- softened to room temperature
- 1/2 teaspoon flake sea salt
- 2 tablespoons Tabasco
- 1/4 cup chopped Mama Lil’s peppers or other red pickled peppers
- 1 teaspoon paprika
- 1/4 teaspoon cayenne
Directions
1
To prepare the steaks, we sear them in a high heat French pan starting fat cap down and searing on all sides. If the steaks have not reached the desired internal temperature, finish them in a 350°F degree oven for 5 to 8 minutes.
10 minutes
2
When they come out, we add one of the butters and quickly baste them before serving leaving some of the butter un-melted. Alternatively, just serve a scoop or slice of the butter alongside the finished steak.
1 minute
1
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
3 minutes
2
Add remaining ingredients.
1 minute
3
These compound butters can be portioned by the spoonful, but a nice way to serve them is to place the mixture in a heaping line onto a taught piece of plastic wrap or parchment. Roll it into a neat cylinder, being sure not to crease the plastic or paper.
5 minute
4
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
1
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
3 minutes
2
Add remaining ingredients.
1 minute
3
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
1
I like using a few different kinds of mushrooms with different sizes, shapes and textures. Slice accordingly to size. In a hot pan add a touch of beef tallow (or blended oil) place mushrooms in pan and get a nice hard sear. Turn down heat to medium low, add shallots, sweat for a few minutes. Set aside and let cool. Add to the whipped butter along with the rest of the ingredients.
5 minutes
2
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
1
Using a mixer and a paddle attachment mix butter and salt until lightly whipped and softened. If you do not have a paddle attachment you can either mix all in a food processor or by hand on a bowl with a wooden spoon.
3 minutes
2
Add remaining ingredients.
1 minute
3
These compound butters can be portioned by the spoonful, but a nice way to serve them is to place the mixture in a heaping line onto a taught piece of plastic wrap or parchment. Roll it into a neat cylinder, being sure not to crease the plastic or paper.
5 minutes
4
Refrigerate or freeze until ready to use. Cut into ½ inch slices for serving.
5 minutes
