What Is Coulotte Steak? Everything You Need To Know
What if one of the most tender, juicy, and flavorful steaks wasn’t the ribeye or filet mignon but a lesser-known, affordable cut hiding in plain sight? Meet the Coulotte steak also known as the sirloin cap or Picanha a top sirloin cut that’s taking center stage in home kitchens and BBQ pits alike.
Coulotte steak is rich in flavor, quick to cook, and budget-friendly, making it an ideal choice for both weeknight dinners and gourmet grilling. In this in-depth guide, we’ll explore what makes Coulotte steak unique, how to prepare it like a pro, and why it’s rapidly becoming a go-to cut among foodies.
Ingredients List
To cook a classic, juicy coulotte steak with a garlic-herb crust, here’s what you’ll need:
- 2 coulotte steaks (8–10 oz each)
- 2 tablespoons extra virgin olive oil (alternative: avocado oil)
- 3 garlic cloves, finely minced
- 1 tablespoon fresh rosemary, chopped (or thyme/oregano)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- Optional toppings: chimichurri sauce, balsamic glaze, or garlic herb compound butter
Sensory Cue: Look for steaks with a generous fat cap and fine marbling — these will sear better and have deeper flavor.
Timing
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Resting Time: 5 minutes
- Total Time: ~30 minutes
That’s roughly 20–25% faster than traditional marinated steak dishes that require long prep times. Ideal for busy weeknights or spontaneous grilling sessions.
Step-by-Step Instructions
Step 1: Prep Your Coulotte Steaks
Pat steaks dry with paper towels to ensure maximum crust when searing. Lightly score the fat cap to prevent curling. Rub with olive oil, garlic, rosemary, salt, and pepper.
Tip: Let the steak come to room temperature for even cooking.
Step 2: Preheat Your Cooking Surface
Use a cast-iron skillet or gas grill preheated to 400°F. High heat is crucial for achieving that perfect golden crust.
Step 3: Sear and Cook
Place the steak fat-side down first. Sear for 4–6 minutes per side. Use a meat thermometer to hit your desired doneness:
- Rare: 125°F
- Medium-rare: 135°F
- Medium: 145°F
Step 4: Butter Baste and Rest
During the last minute of cooking, add butter and baste. Remove from heat and rest for 5 minutes.
Pro Tip: Always slice against the grain to maximize tenderness.
Nutritional Information (per 8 oz serving)
- Calories: 390 kcal
- Protein: 42g
- Total Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 0g
- Sodium: 320mg
Coulotte steak is naturally low-carb and packed with protein, making it a favorite for keto, paleo, and Whole30 diets.
Healthier Alternatives for the Recipe
- Oil Swap: Use avocado spray or a light olive oil mist to reduce fat intake.
- Butter Alternative: Try ghee or heart-healthy plant-based margarine.
- Salt Control: Use a garlic and herb rub with no added salt.
- Trim the Fat Cap: For lower fat content, trim half of the fat before cooking.
Adaptable for: gluten-free, low-sodium, Whole30, dairy-free, and Mediterranean diets.
Serving Suggestions
- Classic Plate: Serve with garlic mashed potatoes and roasted asparagus.
- Low-Carb Option: Pair with cauliflower rice and sautéed kale.
- Gourmet Touch: Drizzle with chimichurri and serve over polenta or couscous.
- Meal Prep: Slice and use in steak wraps, salads, or grain bowls.
Personal Favorite: I love it served over arugula with cherry tomatoes and a balsamic reduction.
Common Mistakes to Avoid
- Overcooking: Anything beyond medium can dry the steak out.
- Skipping the Rest: Resting allows juices to redistribute — don’t skip it.
- Trimming Off the Fat Cap: It enhances moisture and flavor.
- Slicing the Wrong Way: Always slice against the grain.
Data Insight: According to meat science studies, cutting with the grain can reduce tenderness by over 50%.
Storing Tips for the Recipe
- Refrigerate Leftovers: Store in an airtight container for up to 3 days.
- Freezing: Wrap tightly with plastic wrap and foil — lasts 2–3 months in freezer.
- Reheating: Use a low-temp oven (250°F) to maintain moisture.
- Prep Ahead: Season and refrigerate steaks up to 24 hours before cooking.
Freshness Tip: Store away from air exposure to avoid oxidation.
Conclusion
Coulotte steak is a flavorful, affordable, and easy-to-cook option for home chefs seeking restaurant-quality results in under 30 minutes. It’s rich in protein, customizable to various diets, and perfect for grilling, pan-searing, or oven roasting.
Try it tonight — and let us know how it turned out! Leave a review, comment below, and subscribe for more delicious recipes and tips.
FAQs
Q1: What cut of beef is coulotte steak?
A: It’s the top sirloin cap, located above the sirloin, prized for its rich marbling and tenderness.
Q2: Is coulotte steak the same as picanha?
A: Yes, in Brazilian cuisine, coulotte is commonly known as picanha.
Q3: How should I slice coulotte steak?
A: Always slice against the grain to ensure a tender bite.
Q4: Can I cook coulotte steak in the oven?
A: Absolutely. Use reverse searing: roast first, then sear for a crispy finish.
Q5: Where can I buy coulotte steak?
A: Try local butcher shops, specialty meat markets, or order online from gourmet beef retailers.
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