It’s possible my memory is blurred, but until I can be persuaded otherwise, I’m going to say this was the best steak I’d ever had. The cut itself (called ‘culotte’ here, ‘coulotte’ in France, ‘picanha’ in Brazil) has become my favorite, certainly for its flavor but also for the kind of chewiness I enjoy in good beef; ‘melt in your …
Search for culotte - 30 results found
culotte steak; braised kales; roasted baby carrots, parsley
I came across this cut of beef late in 2009, when we were checking out The Meat Hook, in Brooklyn, not long after it had first opened. The meat was beautiful, the deep red of the lean flesh contrasting with the almost pure white of the thick layer of fat, each piece curved into a loop and impaled on …
culotte steak, Pimientos de Padrón 8/4/10
fennel-flavored taralli Pimientos de Padrón from Lani’s Farm in the Greenmarket [this time there wasn’t just the occasional hot pepper; instead, perhaps a third or more were hot, and although Barry and I are not greenhorns we found them painfully, insanely, hot]; accompanied by slices of Rustic Italian bread from Amy’s [and then some quickly-marshalled …
culotte steak, tomatoes, nettles 5/10/10
mixed olives served with Taralli Pugliesi (Finocchio) from Puglia Sapori, both purchased at Garden of Eden thick culotte steak, from Dickson’s Farm Stand Meats, pan-seared, then cooked briefly in a hot oven and finished with a drizzle of oil and lemon and the addition of chopped parsley; accompanied by halved tiny ripe cherry tomatoes from …
reverse seared steak, rosemary, red amaranth; red chard
Yeah, it’s just a steak but, wow, what a steak! My favorite beef purveyor didn’t have my favorite culotte/picanya cut the other day. After a short consultation at their Union Square Greenmarket stand with their guy Mike, I opted for a pair of very well marbled strip steaks (‘New York’ wasn’t anywhere in their description, …
picanha, reverse seared; pan-roasted potatoes; radiccchio
Looks aren’t everything. The proof of the pudding is in the eating. Good things come in threes. Red is good. I mean, to me the the picture looks good, and at least to anyone who might enjoy the kind of dinner it describes, it’s probably a fairly appetizing image. What it doesn’t show however is …
grilled zucchini, chevre; picanha; tomato; roasted potatoes
Sure, it was steak and potatoes, with one small red tomato for a light touch – and – color, but before that there was a very light appetizer of freshly grilled zucchini slices with a really good local chevre and some spicy mint. I think the news about a study about meat studies had just …
steak, savory; mushrooms, spruce tips; broccolini (3 allium)
It was Barry‘s birthday, so the meal would have to be special (for me, they’re all special, if only for the wonderful company, but some ingredients may be more special than others). Because it was a Saturday night, when so many New Yorkers are searching for the right dinner table, we thought ‘special’ and right …
grilled merlot steak, ramp butter; roasted fingerlings; rabe
I’ve definitely never cooked a merlot steak, and now after engaging it one on one, I can’t remember whether I had even heard of it before last Saturday. We’d just left an art fair that afternoon, when I realized that while we would be guests at a dinner that evening, we hadn’t yet decided what …
steak, lemon, lovage; fingerlings, garlic, habanada; collards
Meat and potatoes. And greens. two incredibly delicious sirloin cap steaks (otherwise called ‘culotte’ here, ‘coulotte’ in France, ‘picanha’ in Brazil, or “the part where the cow was poked by ranchers“), from Sun Fed Beef/Maple Avenue Farms in their stall at the Union Square Greenmarket, brought to room temperature, seasoned on all sides with sea salt and freshly-ground black …