Culotte is one of my favorite cuts of beef, and I actually cook it fairly often. I usually let the flavor of the beef speak for itself, and just salt it before pan searing it it's own rendered fat cap.
I've yet to be disappointed by this approach, but am curious if anyone has any other preparations they like. Cooking it outside a pan seems like it would be a waste of all that amazing fat, but I could also see maybe trimming off the fat and rendering it separately, putting the meat on the grill low and slow, and then throwing it in a pan with the fat at the end to crisp it up.
I've yet to be disappointed by this approach, but am curious if anyone has any other preparations they like. Cooking it outside a pan seems like it would be a waste of all that amazing fat, but I could also see maybe trimming off the fat and rendering it separately, putting the meat on the grill low and slow, and then throwing it in a pan with the fat at the end to crisp it up.
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