Santa Maria-Style Colita De Cuadril

This was the best home-cooked steak I’ve had, including a sous vide steak I tried a few weeks later. Super flavorful, perfectly cooked. The trick is the reverse-sear, which Kenji describes well.

My butcher had Colita De Cuadril, instead of Tri-Tip, which was also just an unbelievable cut of beef. I’m sure the Tri-Tip is also great, but this cut would be worth seeking out.

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Emily’s Rating Chris’s Rating
8 / 10 8.5 / 10
Dish  Santa Maria Style Colita De Cuadril
Recipe Source Serious Eats 
Difficulty 3 / 10
Time to Complete  ~1 hour
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This entry was posted in American, Important Lessons, Keepers, Main Dishes. Bookmark the permalink.

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