Coulotte Steak

How to cook coulotte steak on the grill, stove top or oven. Enjoy perfectly juicy, richly flavored tender beef in only minutes.

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Prep Time: 5

Cook Time: 6

Total Time: 6

Servings: servings

Calories: 961kcal

Author: Milena Perrine

Ingredients

3 lbs coulotte steak top sirloin cap with fat cap*
salt and pepper to taste or steak seasoning
½ tablespoon neutral cooking oil only if pan searing

Instructions

GRILLED COULOTTE STEAK

Season the steaks generously, including the fat cap.
Grill over hot gas grill (or ash white charcoals, much tastier) for about 2 to 3 minutes per side until the internal temperature is 135 F.
Rest the steak before slicing against the grain.

PAN SEARED COULOTTE STEAK

Season the steaks generously, including the fat cap.
Heat a cast iron skillet over medium-high. When hot, add the cooking oil and sear steaks in batches of two. Cook each side for 2 to 3 minutes until the internal temperature gets to 135 F. Do not forget to sear the fat cap to help it crisp up and turn golden in color.
Rest the steaks (you may tent with foil) before serving.

OVEN COULOTTE STEAK

Generously season the whole coulotte roast on all sides.
Preheat the oven to 250 F. Cook for about 25 minutes or until the internal temperature reaches 110F.
Place the coulotte as far from the broiler as possible and broil at 475-500 F. Watch it closely and if needed lower the temperature a bit. The meat will gradually take on a deep golden brown color and the fat cap will bubble and crisp up. After 15 to 20 minutes the internal temperature should be 135 F.
Rest the roast very well (15 mins), tented, before carving it against the grain to serve.

Notes

*Cut into 1 ¼ to 1 ½ inch thick steaks. A typical coulotte roast yields 4 steaks. Consult the body of the article for pictures and tips on the best approach to do so.

The nutritional info is overstated as it assumes all of the fat cap is consumed.

Nutrition