Will you just look at that beautiful grass-fed steak! It’s called a coulotte cut, that’s a new cut to me.
Here’s how I discovered and cooked it…
Meet my new BFF David. In this case, the BFF stands for my new Butcher Friend Forever, but he doesn’t know it yet. He’s the one that introduced me to the coulotte cut.
He took the time go into the cooler and bring out the piece of meat the coulotte is cut from.
He butchered it right there and then for me.
David works at the new butchery shop in town called The Heart and Trotter. It’s called that because they use the whole animal, everything from the heart to the feet. Love, love this shop.
They offer butchery and sausage making classes, I also like that they post their meat sources.
But I digress, back to the steak.
All It needed was a light dusting of salt and pepper and a medium-hot grill.
I also sliced a huge sweet onion from the Imperial Valley and sprinkled it with some seasoned salt.
I started that on the grill about 5 minutes before I added the steaks
Oh yeah, that’s what I’m talking about
The rare steak was served over a slice of grilled onion with some corn and a baked potato
I wish I could have shared it with you
And that's that