Juicy grilled Coulotte steak sliced on a wooden cutting board, garnished with fresh herbs and served with roasted vegetables and a side of chimichurri sauce.

Coulotte Steak Recipe: How to Cook This Tender Cut to Perfection

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Coulotte Steak Recipe
Searing Coulotte steaks to perfection on the grill — capturing the bold flavor and juicy tenderness of this top sirloin cap cut.

Coulotte Steak Recipe.

Steak lovers are discovering a hidden treasure: coulotte steak. This lesser-known cut, also known as picanha or sirloin cap, is quickly gaining popularity—and for good reason. It’s affordable, versatile, and incredibly flavorful.

Whether you’re a grilling pro or a kitchen newbie, this tender, juicy cut will take your meat-cooking game to the next level.

🔑 Key Takeaways

  • Coulotte steak is a flavorful and adaptable cut of beef.
  • Offers exceptional tenderness and rich, beefy taste.
  • Great for grilling, roasting, pan-searing, or sous vide.
  • More affordable than premium cuts like ribeye or filet mignon.
  • Perfect for home cooks and professionals alike.

Understanding Coulotte Steak Recipe: Location and Characteristics

Grilled Coulotte steak served with roasted vegetables, cherry tomatoes, garlic, and rosemary on a sizzling stone plate.
A perfectly seared Coulotte steak paired with colorful vegetables and aromatic herbs — a hearty and flavorful meal.

🐄 Anatomy of the Sirloin Cap

Coulotte comes from the top sirloin cap, a triangular section beneath the fat cap of the sirloin primal. This cut is known for:

  • Its natural fat cap (for moisture and flavor)
  • Excellent marbling
  • Tender texture even when cooked to medium or medium-well

🔍 Marbling and Texture

The intramuscular fat melts beautifully during cooking, giving the steak a juicy and rich mouthfeel. Even with simple seasoning, the coulotte delivers bold beef flavor.

🌟 Why This Cut Stands Out

  • Highly versatile for various cooking methods
  • Butcher’s favorite for flavor and ease of preparation
  • Impressive results with minimal effort

“The coulotte is a chef’s secret weapon—packed with flavor and remarkably forgiving in the kitchen.” — Chef Michael Rodriguez

Coulotte Steak Recipe Around the World

🌎 Global Names for the Cut

  • French: Coulotte (cap or top of the cut)
  • Brazilian: Picanha (especially popular in churrasco-style BBQ)
  • American: Top sirloin cap
  • British: Rump cap

🔠 Cultural Significance

This cut is a staple in Brazilian steakhouses and is gaining traction in modern American cuisine. Understanding the naming conventions helps demystify butcher labels and improve your kitchen confidence.

“The coulotte is not just a steak; it’s a testament to the art of butchery and culinary creativity.”

How to Choose a Quality Coulotte Steak recipe

🌶️ What to Look For

  • Bright cherry-red color with no dark spots
  • Fine marbling (thin white lines of fat)
  • Fat cap should be about ¼ inch thick

🍼 USDA Grades Explained

GradeMarblingTendernessPrice
PrimeAbundantMost tender$$$
ChoiceModerateVery good$$
SelectMinimalGood$

🫵 Storage Tips

  • Refrigerate immediately after purchase
  • Store in the coldest part of your fridge
  • Use within 3–5 days or freeze at 0°F
  • Pat dry before searing to improve crust formation

Cooking Techniques for Perfect Coulotte Steak

MethodTempTimeBest For
Grilling400–450°F4–5 min per sideQuick, smoky flavor
Oven Roasting325–350°F20–25 min/lbEven cooking, large portions
Pan-SearingHigh heat3–4 min per sideCrispy crust
Sous Vide129–134°F1–2 hoursPrecision and consistency

🥓 Grilling Steps

  • Remove steak from fridge 30 minutes before
  • Pat dry with paper towels
  • Season generously with salt & pepper
  • Grill 4–5 minutes per side for medium-rare
  • Rest for 5–7 minutes before slicing

Pro tip: Always use a meat thermometer to check doneness. Aim for 130–135°F for medium-rare.

Seasoning and Marinades

🌿 Dry Rub Ideas

Classic Steakhouse: Salt, black pepper, garlic, paprika
Southwest: Chili powder, cumin, oregano, brown sugar

🥜 Marinade Recipe

  • Olive oil
  • Worcestershire sauce
  • Garlic (minced)
  • Fresh rosemary or thyme
  • Balsamic vinegar

Marinate 2–4 hours for flavor without breaking down the texture.

Serving Ideas and Wine Pairings

🍽️ Perfect Side Dishes

  • Garlic mashed potatoes
  • Charred seasonal vegetables
  • Arugula salad with shaved parmesan
  • Creamy horseradish sauce

🍷 Wine Pairings

  • Cabernet Sauvignon: Deep and bold
  • Malbec: Fruity with smoky undertones
  • Syrah: Peppery and full-bodied

Presentation tip: Slice against the grain and garnish with fresh herbs for a stunning plate.

Conclusion

Coulotte steak is a culinary gem that deserves a permanent spot in your dinner rotation. With its tender texture, juicy bite, and bold flavor, it’s easy to see why chefs and home cooks alike rave about it.

Mastering the coulotte means you can enjoy restaurant-quality steak at home. From selecting the right cut to mastering the grill or skillet, every step counts. Try it once, and it might just become your favorite steak.

FAQ

What is coulotte steak?
It’s a tender, flavorful cut from the top sirloin cap, known for its fat cap and marbling.

Where does it come from?
From the upper sirloin primal section, just beneath the fat cap.

Is it tender?
Yes, especially when cooked to medium-rare and sliced against the grain.

Best cooking methods?
Grilling, pan-searing, oven-roasting, and sous vide.

How do I know it’s done?
Use a meat thermometer; medium-rare is 130–135°F. Let rest before slicing.

Other names?
Picanha, top sirloin cap, rump cap, coulote.

What makes it unique?
Its fat cap, rich marbling, and affordability set it apart.

How to season it?
Keep it simple or try steakhouse-style rubs. For deeper flavor, use a marinade.

Can I roast it?
Absolutely—oven-roasting is great for larger pieces.

Try it for yourself and discover why coulotte steak is one of the beef world’s best-kept secrets!