Long-Term Roasted Culotte/Cuvette with Herbs
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A meticulously slow-roasted culotte or cuvette steak, seasoned with a blend of herbs and garlic, achieving a tender and juicy meat with a deliciously browned fat edge. The low-temperature roasting method preserves the meat's juiciness while ensuring a perfectly pink or medium core.
03:40:00 total
Serves 6
medium
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Ingredients
- culotte or cuvette with fat edge - 1.8 - 2 kg
- thyme - 1 tbsp
- rosemary - 1 tbsp
- sage - 1 tbsp
- garlic - 4 - 8 cloves
- black pepper - 2 tsp
- salt - 1 tbsp
- extra virgin olive oil - 1/2 dl
Instructions
- Preparation of Meat: Take the meat out 1 hour before you plan to cook it. Remove the sinews and score the fat edge. Season it thoroughly with salt.
- Searing the Meat: Place the meat on a cold pan with the fat side down. Turn on the stove and cook until the fat has melted and browned. Drain excess fat if necessary, then sear the entire steak until golden all around.
- Marinating the Meat: Place the meat on a dish and marinate it with the herb mixture.
- Roasting: Preheat the oven to 90 degrees Celsius with convection setting. Roast the meat according to your preferred doneness: For pink, about 1 hour or until the core temperature is between 50 and 53 degrees Celsius. For medium, about 1.5 hours or until the core temperature is between 55 and 57 degrees Celsius. For well done, about 3 hours or until the core temperature is between 75 and 80 degrees Celsius.
- Resting the Meat: Do not cover the meat with foil or anything else after roasting. Let it rest for 20-30 minutes for pink or medium doneness, and 30-40 minutes for well done.
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