The Coulotte Steak is currently having a pretty serious moment in the world of beef, and it's easy to understand why. This cut is tender like a filet mignon, only with more marbling and a bigger beefy flavor. Sounds too good to be true, right? Just wait until you've tried it!
WHAT ARE COULOTTE STEAKS?
Beef Coulotte Steak goes by many names. Here in the States, you might also find it labeled as Top Sirloin Cap Roast (still in slab-roast form) or Top Sirloin Cap Steak, while in Brazil or perhaps Argentina, this steak is widely known as Picanha steak. Regardless of what you're calling it across the globe, the characteristics of the steak remain the same. Below, we'll talk about where this cut comes from, why you should most definitely be eating it, and how you can easily identify it.
As far as the primal sirloin is concerned, there is Top Sirloin and Bottom Sirloin, but regardless of where you're at in the primal Sirloin, you can count on it boasting big beefy flavor.
The Bottom Sirloin houses beefy cuts like Tri-Tip and Bavette, while the Top Sirloin dishes out those steaks you know and love for grilling like the Porterhouse, T-bone, and more.
Coulotte Steaks come from the tippy top of the top sirloin, cut from triangle-shaped muscles that cap the top sirloin. This is why you'll see a great big fat cap across the top of the Coulotte roast and the steaks cut from it. The fat cap that stretches across the top of this boneless roast is actually the easiest way to identify this cut. It adds a great big punch of juicy, meaty, drippy goodness to an otherwise rather lean cut of beef.
Some believe the French actually gave this cut its name based on said fat cap with "culot" being the French word for "cap."
HOW TO CUT COULOTTE STEAKS
More times than not, you'll find Coulotte Steaks still in roast form, and note, you're much more likely to find it at a butcher than you are at a chain grocery store.
Once you have your roast in hand, you can choose to trim that thin layer of fat covering the roast... or not. Remember, this is what lends those yummy, juicy vibes to a lean cut of beef. When cooked properly, the fat cap melts down, dripping major flavor vibes into the beef itself.
Next, cut your steaks. To do this, all you'll need is a cutting board and a good, sharp knife. Cut your steaks into 1-1 ½" thick portions and it's time to bring in the seasoning.
HOW TO COOK COULOTTE STEAKS
The first thing you'll want to do is season your Coulotte Steaks. Per usual, we keep our steak seasoning simple with salt and pepper. Be sure you are seasoning with Kosher salt and not table salt or sea salt. In addition to this, we recommend fresh ground black pepper if you happen to have a grinder on hand. It really does make a difference when it comes to seasoning your beef!
Apply a generous layer of salt and pepper to your steaks and rub all over to adhere. Set the steaks aside at room temperature for about 20-30 minutes to remove the chill.
In the meantime, bring a gas or charcoal grill to medium-high heat. To test whether or not your grill is hot enough, carefully hold your hand about 6 inches from the grate. It should be so hot that you have to remove your hand by the count of 3.
Add the steaks to the hot grill and cook over direct heat until you reach your desired internal temperature, flipping the Coulotte Steaks halfway through the grilling process. Because of the fat cap on the steaks, you'll need to watch for flare-ups.
- For rare steaks, cook for about 3 to 4 minutes on each side. Your internal goal temperature is 120°F.
- For medium-rare steaks, cook for about 4 minutes on each side. Your internal goal temperature is 130°F.
- For medium to medium well steaks, cook for about 5-6 minutes on each side. Your internal goal temperature can range from 140-145°F.
Note, the best way to determine the doneness of your Coulotte Steak is by using an instant-read meat thermometer. You will want to pull your steaks about 5° early because as the steak rests, it will rise in temperature.
6 MORE BEEFY RECIPES YOU’LL LOVE
Learn to cook Coulotte Steaks on the grill like a pro! This cut of beef is all things tender, juicy, and savory.
- 4 Coulotte steaks (8-10 ounces each, just over 1" thick) or a Coulotte roast (about 32 ounces)
- 2 tablespoons Kosher salt
- 2 tablespoons coarse black pepper
If working with a roast, trim the fat cap if desired, and cut the roast into 4 1- ½" steaks.
Season the steaks liberally with salt and pepper on both sides and all around the edges. Pat to adhere. Allow to set out at room temperature for about 20 minutes to remove the chill.
In the meantime, prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
Add the steaks to the hot grill. For medium-rare, cook over direct heat for 3-4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups. Your goal internal temperature is 130°F.
Set the steaks aside and allow them to rest for 5-10 minutes, serve and enjoy.
For rare steaks, subtract 1 minute from each side's cook time, and pull when the internal temperature reaches 120°.
For medium to medium-well steaks, add 1 minute to each side's cook time and pull when the internal temperature reaches 140° - 145°.