Kent is a passionate local food and meat enthusiast. As the oldest employee at the company (in terms of time employed), he’s been working with Ryan at 4505 Meats for over three years. Having worked in many different roles, he now operates as the lead butcher and class instructor. Kent is always excited to talk about meat and the butchery process.
This recipe is more about conveying a technique, very similar to what we suggest for Cooking A Perfect Steak. It’s a method that can be used for any good chop, steak, roast, or portion of meat. Times for cooking will of course vary depending on the cut and thickness, but the process is the same. Showcased in this recipe is a cut from the cap of the top sirloin, also known as the Coulotte (kew-lot). This particular cut has fantastic beefy flavor, and since it is one that is more exposed to the exterior of the animal, it is quicker to benefit from the aging process. Although the meat from the cut itself is on the leaner side, it has a substantial fat cap that can be used as a cooking and flavoring agent if left intact.
Coulotte steak with red wine sauce:
-2 Coulotte Steaks about an inch or so thick with fat cap attached.
-For sauce: one chopped onion, half a head minced garlic, and a tablespoon fine chopped rosemary. Red wine for sauce, about 2 cups.
1) Preheat your oven to 250 degrees. Let the meat sit out at room temperature and temper. It will cook more evenly in the end if it isn’t really cold in the middle. Season liberally with salt and black pepper, or any of your favorite steak seasonings.
2) Trim half the fat cap from the steak and dice up into little cubes. We will render the fat from these, turning them into little crispy bits of beefy flavor. The fat left in the pan will serve as cooking fat for vegetables, a sauce, and/or searing the steak.
3) Once tempered, put the meat on a rack of some kind. It can even be directly on the oven rack, but the idea is let the hot air reach all parts of the meat. Insert an oven proof probe thermometer into the eye of the meat. This will yield exact temperature results for the meat so we will know when it is ready to come out. This is a great way to ensure perfectly cooked meat, as it means we don’t have to open the oven over and over to check the doneness of the cut. Now let the meat slowly roast at 250 degrees. We will set the oven probe thermometer to 125 degrees so the alarm will let us know it’s hit that temperature.
4) While the meat is cooking, start rendering the beef bits we trimmed from the fat cap on a low medium heat. It will slowly render out the fat and crisp the bits which we will use at another time. Don’t cook it too fast or they might burn. Once they are brown and crispy (probably 15 minutes), remove them with a slotted spoon and leave a good amount of rendered fat in the pan.
5) Once the steaks hit 125 degrees internal temperature, remove it from the oven. This temperature is on the very rare side, so we will now finish the meat by searing it in the rendered beef fat. Put the pan on high heat and get her rippin’ hot. Sear the steaks on both sides for a minute or two, until it gets a nice crust. I could have gone hotter on mine to get a better crust. We don’t want to sear them for too long or risk overcooking our meat. Once we’ve seared them, pull and let rest on your cutting board for at least 5 – 10 minutes so the juices can settle before slicing.
6) After the steak has rested, slice thinly and behold your your beautifully cooked steak that has a nice even red color throughout. The initial slow cooking process ensured the even doneness and prevented excessive escape of juices. This method is better demonstrated on thick cut steaks, pork chops, roasts, etc, but will work for just about any cut of meat you have. The same process can also be used elsewhere, such as the grill. Cook your steaks nice and slow and sear at the end.
7) Now as an option, while the meat is resting, get your steak searing pan heating over a medium to medium high heat. Add chopped onions and cook. After a few minutes of the onions cooking, add minced garlic and rosemary. Cook another couple minutes, and add a good dose of red wine to the pan. Scrape up any nice brown bits from the pan as it is cooking. Let the red wine and vegetables simmer over medium until reduced by half, creating a more thick sauce. Add another dose of minced garlic and rosemary towards the end and season with salt to taste.
8) Now pour that red wine, garlic, rosemary sauce over your sliced steak and top with a couple of those crunchy delicious fatty beef bacon bits. Eat.