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Creole Seasoned Miyazakigyu Wagyu Picanha Steak

Creole Seasoned Miyazakigyu Wagyu Picanha Steak with Sweet Corn Couscous

Prep Time: 30 Minutes
Cook Time: 30 Minutes
Servings: 2
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Jonathon Pepera


Creole Seasoning
  • 1 TBSP Granulated Garlic
  • 2 TBSP Smoked Paprika
  • 1 TBSP Chipotle Powder
  • 1 TBSP Chili Powder
  • 1 TBSP Oregano
  • 1 TBSP Kosher Salt
  • 1/2 TBSP Black Pepper
  • 1 TBSP Basil


        • Mixing Bowl
        • Large Pot
        • Colander
        • Blender
        • Fine Mesh Strainer
        • Large Skillet

        FIRST STEP

        Take the Miyazakigyu Wagyu picanha steak out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.


        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).


        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.



        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.


        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.


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