Premium Angus Reverse-Seared Coulotte Steak with Vanilla-Spiced Sweet Potato Mash and Smoked Bleu Cheese Toasted Walnut Butter
By Greg Meeker
Ingredients
Coulotte Steaks
- 8 each Gold Canyon Premium Angus Coulotte Steaks
- 1 tsp Markon First Crop Rosemary, chopped
- 1 tsp Markon First Crop Thyme, chopped
- Katy’s Kitchen Kosher Salt
- Katy’s Kitchen Cracked Black Pepper
Smoked Bleu Cheese and Toasted Walnut Butter
- 1 lb Shamrock Farms Euro Butter, softened
- 1 cup Smoked Bleu Cheese, crumbled
- ½ cup Katy’s Kitchen Walnut Pieces, toasted and chopped fine
- 1 tbsp Markon First Crop Chives, chopped fine
- 2 tsp Katy’s Kitchen Cracked Black Pepper
Vanilla-Spiced Sweet Potato Mash
DIRECTIONS
Pack the steaks together in a vacuum bag with the herbs.
Cook meat in sous vide set to 120°F.
Season steaks with salt and pepper. Grill to get marks on both sides. Remove the steaks from the grill, allow them to rest, then slice on a bias across the grain.
For the bleu cheese walnut butter, combine butter, cheese, walnuts, and chives. Place in plastic containers for service.
To prepare the vanilla-spiced sweet potato mash, heat pre-mashed sweet potatoes. Fold in the vanilla, spice, and pepper. Season with salt and pepper to taste.
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November 12, 2025LET’S OPTIMIZE YOUR OPERATIONS
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