Coulotte Steak

5 from 2 votes

Learn to cook Coulotte Steaks on the grill like a pro! This cut of beef is all things tender, juicy, and savory.

Prep Time5

Cook Time8

Course: Main Course

Cuisine: American

Keyword: Coulotte Steaks

Servings:

Calories: 344kcal

Author: Philip and Kelly Anthony

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°.