Steps to Make Ultimate Creole Seasoned Miyazakigyu Wagyu Picanha Steak

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Steps to Prepare Super Quick Homemade Creole Seasoned Miyazakigyu Wagyu Picanha Steak. It is one of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Creole Seasoned Miyazakigyu Wagyu Picanha Steak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Creole Seasoned Miyazakigyu Wagyu Picanha Steak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Creole Seasoned Miyazakigyu Wagyu Picanha Steak is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creole Seasoned Miyazakigyu Wagyu Picanha Steak estimated approx 1 hour.

To begin with this recipe, we have to prepare a few components. You can have Creole Seasoned Miyazakigyu Wagyu Picanha Steak using 18 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Creole Seasoned Miyazakigyu Wagyu Picanha Steak:

1. 1 Double 8 Cattle Company Miyazakigyu Wagyu Picanha Steak
2. 1 TBSP Olive Oil
3. 3 EAR Sweet Corn
4. 1 CUP Couscous
5. 4 TBSP Butter (divided)
6. 1 TBSP Lime Juice
7. 1 TBSP Parsley (minced)
8. Kosher Salt (to taste)
9. Black Pepper (to taste)
10. Creole Seasoning
11. 1 TBSP Granulated Garlic
12. 2 TBSP Smoked Paprika
13. 1 TBSP Chipotle Powder
14. 1 TBSP Chili Powder
15. 1 TBSP Oregano
16. 1 TBSP Kosher Salt
17. 1/2 TBSP Black Pepper
18. 1 TBSP Basil

Steps to make to make Creole Seasoned Miyazakigyu Wagyu Picanha Steak

1. 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 cous-cous).
2. 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.Reserve
3. 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.
4. 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
5. FINAL STEPS 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 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.
6. Slice the Miyazakigyu Wagyu picanha steak, and serve it with the sweet corn couscous.Enjoy!

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