• An Australian Wagyu Top Coulotte Picanha Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.
  • An Australian Wagyu Top Coulotte Picanha Steak with salt and chef's knife on a black slate, isolated on black background.
  • A Raw Australian Wagyu Top Coulotte Picanha Steak rests on a black slate surrounded by salt, pepper, rosemary, garlic, and complemented by a glass of red wine on a dark surface.

Australian Wagyu Top Coulotte Picanha Steak

Australian Wagyu Top Coulotte Picanha Steak

$45.00
$45.00
Sale Sold out
Product Description
Weight Weight: 12 oz
Grade Grade: View Scoring BMS 8-9
Origin Origin: Australian
Processing Processing: Hand Cut by Artisan Butchers

Australian Wagyu Top Coulotte Picanha Steak | BMS 8-9 | 12 oz

Elevate your culinary experience with Destination Wagyu's Australian Wagyu Coulotte Picanha Steak. This exquisite 12 oz cut boasts a remarkable Beef Marbling Score (BMS) of 8-9, making it a sought-after choice among steak aficionados for its rich marbling and exceptional tenderness. Each bite offers a gourmet experience that transforms any meal into a celebration of flavor and luxury.

A Cut Above the Rest

Sourced from the finest Wagyu cattle raised in Australia’s pristine environments, our Coulotte Picanha Steak features a distinctive fat cap that delivers an exquisite balance of rich, beefy flavor and buttery texture. This steak is more than just a meal; it's an invitation to indulge in the finer things in life, providing a taste experience that is truly unforgettable.

Unmatched Quality and Flavor

With its high marbling score, this Picanha Steak is infused with extraordinary juiciness and depth of flavor. Each 12 oz cut promises a melt-in-your-mouth experience that is both satisfying and indulgent, making it the standout choice for any occasion. Its unique flavor profile ensures that every bite is a luxurious treat, perfect for celebrations or a special dinner at home.

Wine Pairings

Enhance your dining experience with these expertly chosen wine pairings:

  • Syrah: Known for its smoky, peppery profile, Syrah balances the rich marbling and umami of the Wagyu.
  • Cabernet Sauvignon: A full-bodied Cabernet with notes of dark fruit and oak pairs perfectly with the savory richness of the steak.
  • Pinot Noir: For a lighter pairing, Pinot Noir’s delicate raspberry and cherry notes highlight the luxurious texture of the Wagyu without overpowering it.

Bring home Destination Wagyu's Australian Wagyu Coulotte Picanha Steak today and discover why this cut is favored by connoisseurs. Savor the richness, tenderness, and unparalleled flavor that make this steak a true masterpiece!

View full details
An Australian Wagyu Top Coulotte Picanha Steak rests on a slate board with rosemary, a bowl of salt, a bowl of pepper, and a black knife.

Australian Wagyu Top Coulotte Picanha Steak

$45.00

How to Cook

Ingredients

Australian Wagyu Steak
Australian Wagyu Steak
Freshly Ground Black Pepper (optional)
Freshly Ground Black Pepper (optional)
Sea Salt
Sea Salt

Utensils

Sharp Chef’s Knife
Sharp Chef’s Knife

For slicing the meat cleanly and precisely.

Meat Thermometer
Meat Thermometer

Essential for checking the internal temperature of the meat.

Cast Iron Skillet
Cast Iron Skillet

Perfect for searing and maintaining even heat.

Tongs
Tongs

Ideal for flipping and handling the meat without piercing it.

Instruction

1. Prepare the Steak:
Remove the Wagyu Coulotte Picanha steak from the refrigerator and let it come to room temperature for about 30 minutes.

2. Preheat the Grill:
Preheat your grill to medium-high heat. If using a cast iron skillet, heat it over medium-high heat until very hot.

3. Score the Fat Cap:
Using a sharp knife, score the fat cap in a crosshatch pattern without cutting into the meat. This helps render the fat and enhances flavor.

4. Sear the Steak:
Place the steak fat-side down on the hot grill or skillet. Sear for about 4-5 minutes until the fat is crispy and golden brown. Flip the steak and cook for an additional 4-5 minutes on the meat side.

5. Check the Temperature:
Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C).

6. Rest the Steak:
Remove the steak from the grill or skillet and let it rest on a cutting board for 5-10 minutes to allow the juices to redistribute.

7. Slice and Serve:
Slice the steak against the grain into thick pieces. Serve immediately, ideally with a sprinkle of sea salt to enhance the flavors.

Customer Reviews

Based on 5 reviews
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M
Macdonald
Australian Wagyu

I loved it

V
Victor Serb
Yum

I would love to eat like this everyday

V
Verdi
Only Salt

Just a little bit of salt and this thing was perfect

A
Asaf
Perfect Size

Tastes great and perfect size for me

D
Daniel
Did not know Picanha can taste like this

I normally HATE Picanha. I guess it needs to be Wagyu for me to like it LOL