Coulotte Steak

What is Coulotte Steak?

Coulotte steak is a very flavorful boneless cut of steak endowed with a rich beefy taste. It is impressive when prepared with just a bit of salt.

Even though considered a lean cut, coulotte steak is exceptionally tender and has excellent marbling. Another name for it is top sirloin cap steak after the beef muscle it is carved from.

The scientific name of this muscle is biceps femoris and it is seamed from the top sirloin butt it caps, along with the thick layer of fat covering it. Due to its shape coulotte is often confused with tri-tip, but they are not the same. (Tri-tip comes from the bottom sirloin butt and is tougher in comparison).

Coulotte Steak vs Picanha

Picanha steak, the star of churrasco in Brazil, comes from the same primal cut of beef as coulotte. The two sirloin steaks are essentially the same thing, nothwithstanding a couple of minor differences. 

Name. In Portuguese the top sirloin cap is known as picanha and the steak carved from it shares the name. 

Thickness of the fat cap. Coulotte usually has a thin layer of fat capping it (more of it has been trimmed) versus picanha.

Style of preparation. While a coulotte steak can be prepared in a number of ways, authentic picanha steak is always grilled skewered and over charcoals - see this picanha steak recipe. 

How to Cut Coulotte Steak from a Whole Top Sirloin Cap

If you purchased whole beef coulotte you can quickly portion it into steaks. The average weight of the muscle is three pounds and easily yields four thick steaks. 

Begin by trimming excess fat by gently carving it out with a knife. The fat covering the top sirloin cap is very firm and this makes the task easy. If there is silver skin on the bottom of side of the meat, remove it. (Usually this has been done by the butcher).

Next, cut off the tips in order to arrive at a more uniform shape and cut it into steaks. You can sear or grill the tips for a test taste (so rewarding!). 

TIP: Try to cut the coulotte against the grain, into 1 ¼ to 1 ½ inch thick steaks.  

How to Cook Coulotte Steak

This steak is best cooked over high heat for a brief time because it does not contain connective tissue. The naturally tender meat comes to temperature fast and remains juicy.

Grilling is by far the best and easiest way to prepare a coulotte, followed by searing it in a hot pan and slow roasting a whole coulotte roast, to be carved into thick slices.

Grilled Coulotte Steak Recipe

• The flavorful fat cap of coulotte is the perfect complement to its unique, rich taste. As it melts and hits the charcoals it creates a savory smoke that infuses the meat on its way up. 
• Grill a coulotte steak over very hot, ash white charcoals as shown above. By way of preparation all you have to do is season it - it could be simply salt and pepper or your favorite steak seasoning. 
• Once the temperature reaches 135 F and the surface is beautifully seared, including the delicious fat cap, you can move the coulotte off the grill grates and let it rest. It tastes best when cooked medium-rare to medium. Use a meat thermometer during grilling.
• Serve with grilled vegetables or parboiled then grilled potatoes for a complete experience. 

Pan Seared Coulotte

Searing a coulotte steak in a skillet is just as easy. 

For best results use a cast iron skillet over medium-high heat. After you heat it for about 2-3 minutes add a bit of olive oil, just enough to form a thin film over the surface.

Sear the salt and black pepper seasoned coulotte for about 2-3 minutes per side, depending on the thickness of each individual steak. Be sure to sear the side with the fat cap too - it will bubble up and get a beautiful crispy coating. Once the internal temeprature reaches 135 F, rest the steaks, tented with foil if you'd like. 

Coulotte Roast

A coulotte roast is a whole top sirloin cap roast and typically weighs around 3 pounds, including the generous fat layer covering the extremely tender meat.

It is best to cook it at a low oven temperature until the internal temperature reaches about 110 F and then finish it by way of a high temperature broil. Factor in an extensive rest meant to stabilize the natural juices of the roast before you slice it against the grain. Use this recipe if interested. 

Other Ideas to Cook Beef Coulotte Steaks

The tender beef texture of the top sirloin cap makes it suitable for beef skewers, steak sandwiches, fajitas or steak tacos when cut into strips. While it does not need much seasoning beyond salt and pepper it is receptive to an array of flavors and you can be creative. 

If you really wanted to use a sauce with it, consider this Bourbon Sauce for Steak or this Garlic Compound Butter.