This Miyazakigyu Wagyu steak is rubbed in creole seasoning, pan-seared, and basted in butter. The well-marbled, A5 steak is paired with a delicious couscous, which is made with fresh sweet corn. The spices provide an extra kick, while the juicy steak melts in your mouth! Try this recipe tonight! —Double8Cattle
Double 8 Cattle Company Miyazakigyu Wagyu Picanha Steak
Fine Mesh Strainer,
Take the Miyazakigyu Wagyu picanha steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
PREPARING THE CREOLE SEASONING
In a mixing bowl, add the granulated garlic, smoked paprika, chipotle powder, chili powder, oregano, kosher salt, black pepper, and basil. Mix until combined.
Evenly sprinkle the creole seasoning on the Miyazakigyu Wagyu picanha steak.
Let the seasoned steak sit on a plate, allowing it to marinate and come to room temperature (while you prepare the couscous).
PREPARING THE COUSCOUS
Bring 2 quarts of gently salted water to a boil.
Add the couscous, and cook for 10 minutes or until al dente.
Using a colander, strain the couscous. Rinse the couscous under cold water to stop the cooking process.
PREPARING THE SWEET CORN
Shuck the 3 ears of corn, and remove the kernels from the ears.
Place half of the corn kernels in a blender with a 1/4 cup of water. Blend on high for 2 minutes.
Reserve the left over corn kernels.
Strain the liquid (from the blended corn) through a fine mesh strainer. Remove the left over pulp, and reserve the liquid.
PREPARING THE MIYAZAKIGYU WAGYU PICANHA STEAK
Place a large skillet or cast iron pan on the stove over medium-high heat.
Add 1 tablespoon of olive oil to the pan, and place the Miyazakigyu Wagyu picanha steak in the pan.
Cook for 3 minutes, and then flip the steak over. Cook for an additional 3 minutes.
Then add 2 tablespoons of butter. Using a spoon, baste the steak with the melted butter in the pan for 1 minute.
Remove the steak, and allow it to rest for 10 minutes.
While the steak is resting, place a large skillet on the stove over medium-high heat.
Add 2 tablespoons of butter and the reserved corn kernels. Cook for 1 minute.
Add the reserved corn liquid, lime juice, and couscous to the skillet.
Cook for 3 minutes or until it has thickened. The natural starch in the corn will allow it to thicken.
Add the minced parsley, and season with kosher salt and black pepper (to taste). This is your sweet corn couscous.
Slice the Miyazakigyu Wagyu picanha steak, and serve it with the sweet corn couscous.