Coulotte Steak Recipe
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Once you learn how to cook coulotte steak using my fast and easy recipe, you’ll want to make it ALL the time. It’s tender, juicy, and the results are guaranteed.
We are big steak eaters in my family, and if I had to pick one of the most underrated cuts of steak, it would be the coulotte cut. I first learned about this steak in culinary school, and it’s been one I’ve saved for special occasions.
Also known as picanha steak or top sirloin cap, coulotte can be tricky to find, but it’s worth requesting from your local butcher. Prized for its rich, beefy flavor and relative leanness, it’s a budget-friendly cut that’s easy to cook, and the signature fat cap melts into the meat, giving it a juicy, buttery texture.
I typically grill it over a charcoal grill, but when the weather is cooler and my partner REALLY wants the steak, a grill pan works just as well.
Table of Contents
Why make my coulotte steak recipe
- The meat does all the talking. As someone who’s grilled dozens of cuts in recipe testing, I can vouch that this is one of the simplest to master.
- Inexpensive. For how tender and lean this cut is, it’s surprisingly affordable.
- Quick to cook. I used the grill so the meat gets a nice crust and cooks in less than 15 minutes.
Key ingredients
- Beef coulotte steaks. Look for deep red meat with even marbling and a thick fat cap.
- Kosher salt and black pepper. To taste.
- Butter. I used unsalted butter so I could control the amount of salt added. Alternatively, you could use olive oil, but I prefer the flavor of butter.
How to make coulotte steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season. Pat the steaks dry and season both sides of the steaks with salt and pepper.
Step 2- Prep. Thread each through a metal skewer.
Step 3- Grill. Preheat the grill, clean the grill grates, and grill (fat side down) for 2-3 minutes each side.
Step 4- Rest and serve. Let the steaks rest for their juices to redistribute, then slice and serve with butter.
Ideal cooking times for coulotte steak
The cooking time for a steak depends on its thickness and your preferred level of doneness. I recommend cooking your steak rare or medium-rare. For accurate results, use a meat thermometer to check the internal temperature of the steak.
- Rare. 125°F
- Medium-rare. 135°F
- Medium. 145°F
- Medium-well. 150-155°F
Arman’s recipe tips
- Keep the fat cap. As the steaks cook, the fat will melt into the meat and enhance the meaty flavors of the steak.
- Remove the steaks when they’re 5 degrees from your desired doneness. This allows for carryover cooking, so they should be at the perfect temperature by the time you’re ready to serve.
- No grill? No problem! When I’m not in the mood for grilling, I’ll sear the steaks in a skillet over medium-high heat, then finish them in the oven at 375°F/190°C until they reach your preferred doneness.
- Infuse the butter. While the steaks are grilling, melt butter with crushed garlic cloves and fresh herbs, like fresh rosemary or fresh thyme. This trick is something I picked up in professional kitchens- it adds restaurant-level flavor.
Frequently asked questions
I like to keep leftovers in the fridge for up to 5 days. They are great over salads, in wraps, or even in a steak sandwich.
Yes! I suggest wrapping each cooked steak in foil and storing it in a freezer-safe container for up to 6 months.
Coulotte has a meaty flavor similar to ribeye steak, though the texture is more similar to tri tip.
Coulotte Steak Recipe
Ingredients
- 2 large coulotte steaks 1 1/2 pounds total
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon butter
Instructions
- Preheat a grill to high heat. Brush the grill grates with oil.
- Pat dry the steaks. Season each steak with salt and pepper.
- Thread the two steaks onto a large metal skewer. Ensure there is at least an inch apart.
- Once hot, grill the coulotte steak, fat cap side down, for 2-3 minutes. Continue grilling each side for 3 minutes, until the internal temperature reaches 135°F for medium-rare.
- Remove the steaks from the grill and rest for 5 minutes. Slice and serve with butter.
Notes
- No skewers? You can grill the steaks as is, but increase the grilling time by 2-3 minutes.
- Doneness: Medium-rare (135°F) is best, but you can cook it to medium (145°F) or medium-well done (150°F) if you prefer.
- Grill pan: Works just as well as the grill. Preheat to high heat.
- Leftovers: Keep in the fridge for up to 5 days or the freezer for 6 months. Ensure the steaks are covered.
