Coulotte Steak Recipe (2024)

Published September 23, 2022.This post may contain affiliate links. Please read my disclosure policy.

Learn how to perfectly cook this inexpensive tender Coulotte steak recipe that is the perfect weeknight beef meal. You will love just how flavorful and easy to prepare this cut of steak is.

I don’t eat meat too often these days, but if I do, I make sure it’s loaded with flavor. If you’re similar to me, check out my Steak Pizzaiola or Bistecca Alla Fiorentina.

Coulotte Steak Recipe (1)

What is Coulotte Steak?

A Coulotte steak is one of three cuts that encompasses the top sirloin. It’s the uppermost part of the sirloin and is commonly known as the “sirloin cap.” Coulotte steak is a tender inexpensive cut of beef that goes for around $10 per pound. It’s well marbled with no large pieces of end cap fat and is awesome when cooked to medium-rare and thinly sliced.

In my opinion, it is more tender than a New York strip and keeps the flavor of a cut of sirloin. These are not large cuts of beef given the location on the cow and usually range between 4 to 12 ounces.

Ingredients and Substitutions

Coulotte Steak Recipe (2)
  • Coulotte Steak – You will need 4 Coulotte steaks between 6-8 ounces each.
  • Oil – I prefer olive oil, but any cooking oil will work for this.
  • Butter – Some unsalted butter will help add fat and flavor to the steaks.
  • Herbs – I like to use fresh thyme sprigs, but you can also use fresh rosemary.
  • Garlic – A few garlic cloves will significantly enhance the flavors of the steak.

How to Make Coulotte Steak

Season the beef Coulotte steak on both sides with salt and black pepper

Coulotte Steak Recipe (3)

Next, add some cookingoil to a large frying pan or cast iron skillet over high heat until it begins to smoke lightly.

Coulotte Steak Recipe (4)

Place the steaks into the pan and immediately turn the heat to medium-high. Be sure not to crowd the pan to sear the steak, not steam it.

Coulotte Steak Recipe (5)

Add in some garliccloves, fresh thyme, and unsalted butter.

Coulotte Steak Recipe (6)

Cook the coulotte steaks for1 minute before moving them around the pan to ensure it becomes browned on every square millimeter of the steak.

Coulotte Steak Recipe (7)

After 2-3 minutes of cooking, flip the steak over and repeat the process. I like adding herbs and garlic to the steak while moving it around in the pan.

Coulotte Steak Recipe (8)

Remove the steak after2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes to rest.

Coulotte Steak Recipe (9)

Slice and serve with roasted garlic butter.

Coulotte Steak Recipe (10)

Make-Ahead and Storage

Make-Ahead:Seared steak is meant to be eaten as soon as it is done cooking.

How to Reheat:This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.

How to Store:Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.

Coulotte Steak Recipe (11)

chef notes + Tips

  • Some things I preferto cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.
  • I like adding herbs and garlic to the steak while moving it around in the pan.
  • If you feel likeyou may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
  • When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
  • Feel free to use your favorite steak seasoning.

More Steak Recipes

  • Chopped Steak
  • Steak Diane
  • Salisbury Steak
  • Chicken Fried Steak
  • Steak Frites

Coulotte Steak Recipe (12)

Video

Save

Coulotte Steak Recipe

Coulotte Steak Recipe (13)

Print

5 from 11 votes

Learn how to perfectly cook this inexpensive tender Coulotte steak recipe that is the perfect weeknight beef meal.

Servings: 4

Prep Time: 5 minutes minutes

Cook Time: 8 minutes minutes

Resting Time: 4 minutes minutes

Ingredients

  • 4 6-to-8- ounce Coulotte Steaks
  • 2 tablespoons olive oil
  • 6 garlic cloves
  • 2 tablespoons unsalted butter
  • 10 sprigs of fresh thyme
  • sea salt and fresh cracked pepper

Instructions

  • Season the Coulotte steak on both sides with salt and pepper

  • Next, add the olive oil to a large frying pan over high heat until it begins to smoke lightly.

  • Place the steaks into the pan and immediately turn the heat down to medium-high. Be sure not to crowd the pan to sear the steak, not steam it.

  • Add in the garlic cloves, fresh thyme, and unsalted butter.

  • Cook the steaks for 1 minute before moving them around the pan to ensure it becomes browned on every square millimeter of the steak.

  • After 2-3 minutes of cooking, flip the steak over and repeat the process. I like adding herbs and garlic on top of the steak while moving it around in the pan.

  • Remove the steak after 2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes to rest.

  • I like to Slice the steaks thin and, on a bias, serve it with optional roasted garlic butter.

Notes

Make-Ahead:Seared steak is meant to be eaten as soon as it is done cooking.

How to Reheat:This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.

How to Store:Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.

Some things I preferto cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.

I like adding herbs and garlic to the steak while moving it around in the pan.

If you feel likeyou may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly

When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.

Nutrition

Calories: 403kcalCarbohydrates: 2gProtein: 50gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 153mgSodium: 131mgPotassium: 910mgFiber: 0.4gSugar: 0.05gVitamin A: 294IUVitamin C: 5mgCalcium: 31mgIron: 6mg

Course: dinner, Main Course

Cuisine: American, French

Author: Chef Billy Parisi

Elevate Your Every Day Cooking

Get Chef Billy’s go-to tips that transform “blah” into “brilliant” plus weekly newsletter!

Add a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

21 comments

    • sue😁
    • Coulotte Steak Recipe (14)

    😋thank you ChefBilly yummy 😋 🎯

    • Reply
    • Brenda Elliott
    • Coulotte Steak Recipe (15)

    Delicious

    • Reply
    • Michele Rector
    • Coulotte Steak Recipe (16)

    What a quick and delicious recipe! I made the garlic butter first (for the first time) and it was the perfect addition! The flavours were out of this world with the steak! Not sure I had the right cut of steak as we live in France – looked similar but were slightly thinner. Still came out melt-in-your-mouth good! Thanks chef!

    • Reply
      • Chef Billy Parisi

      Thank you!

      • Reply
      • Chef Billy Parisi

      thanks!

      • Reply
    • Rose Brethen
    • Coulotte Steak Recipe (18)

    I absolutely love every recipe of yours that I have come across. I haven’t made this recipe, but I’ve seen sirloin cap for sale at Costco and their meats usually quite good. So I definitely am going to pick some up and try this. My only question is what would the impact be if you cooked it sous vide before you seared it in the butter and the herbs? Thanks. Rose Brethen .

    • Reply
    • Coulotte Steak Recipe (19)

        it’d be better

        • Reply
      • sue 👋
      • Coulotte Steak Recipe (20)

      Fabulous tasty thank you Chef Billy😁🤩😋👋

      • Reply
        • Chef Billy Parisi

        THanks!

        • Reply
      • Richard Lehman
      • Coulotte Steak Recipe (21)

      Phenomenal work.

      • Reply
        • Chef Billy Parisi

        Thank you!

        • Reply
      • sue
      • Coulotte Steak Recipe (22)

      Love you tips &tasty add to great price have to find out the name of steak so can look for in Aussie much to learn thank you love your recipe … perhaps the butcher my be educated me … thank youChief Billy

      • Reply
      • Coulotte stark

      What is the cut of meat used for this recipe

      • Reply
      • Coulotte Steak Recipe (23)

          Coulotte is the cut.

          • Reply
        • Dan Williamson
        • Coulotte Steak Recipe (24)

        I have never had a better steak!

        • Reply
        • Coulotte Steak Recipe (25)

            excellent!

            • Reply
          • Elizabeth Barr
          • Coulotte Steak Recipe (26)

          Making it now for myself

          • Reply
          • Coulotte Steak Recipe (27)

              Awesome

              • Reply
            • Lucy
            • Coulotte Steak Recipe (28)

            So dang good 👍 melts in your mouth!

            • Reply
            • Deb

            Billy,
            This steak recipe looks fabulous.
            I do buy sirloin “ball tip” steaks at my grocery store.
            Is that the same cut you used in your Coulotte Steak recipe?
            They look similar… will definitely be giving this a try!
            Thanks for all of your great recipes

            • Reply
          Coulotte Steak Recipe (2024)

          FAQs

          What is coulotte steak good for? ›

          Top Sirloin Steak

          A flavorful cut that's versatile and juicy. Great served as a steak or cut into kabobs.

          How to cook picanha coulotte? ›

          Individual steaks

          Place seasoned steaks in a heavy-based frying pan on high heat, fat side down first to render, before searing on both sides. Once a rich, golden crust has formed on both sides, turn the heat down to medium and cook for 3-4 minutes on each side for medium rare.

          How tender is coulotte steak? ›

          The Coulotte Steak

          wide, 4 in. long, and ½ in. thick), the coulotte is quite tender and boasts a bold amount of flavor, but is also pretty lean. The average 4 oz serving of coulotte steak has about 210 calories, 24 grams of protein, and only 6 grams of fat.

          What temperature is coulotte steak done? ›

          Coulotte Steak Internal Temperatures

          For medium, aim for 135-145 °F internally. For medium-well, aim for 145-155 °F internally. For well-done, aim for 155-165 °F internally.

          Is coulotte steak a good cut? ›

          A Coulotte steak cut is a juicy and savory sirloin steak that can be simple to prepare and delicious to enjoy. The cut is known as a great steak for grilling. Also known as the top sirloin cap, the cut comes from the muscle that lays on top of the sirloin butt (Biceps femoris).

          What is another name for coulotte steak? ›

          Coulotte/Culotte

          Also known as: Top Sirloin Cap, Top Butt Cap, Rump Cap, Picanha, (NAMP 184D, AusMeat 2091). A triangular shaped lean muscle from the Loin, which you may see whole or cut into narrow steaks.

          How is picanha best cooked? ›

          Place the Picanha fat side down over the hottest part of the grill (about 250°F) and sear for 5–7 minutes. Turn and sear an additional 3–4 minutes. Be prepared for flare-ups as the fat softens and soaks into the meat and the grill. Remove the Picanha and slice into 3 or 4 sections with a sharp knife.

          Why is my picanha tough? ›

          The taste of picanha beef is that of sirloin. Tender and juicy with a lot of beefy flavor. It holds very little fat inside the meat therefore you must cook it perfectly or else it will become tough.

          How to cook picanha in a frying pan? ›

          Place picanha fat-side down in pan along with garlic. Cook 4 minutes then add thyme, butter and black pepper. Turn meat and brown all sides for about 1 to 2 minutes per side while basting with butter. Transfer to a plate and allow to rest 5 to 10 minutes (very important, do not cut immediately).

          How to cook coulotte steak on the grill? ›

          Sirloin Coulotte Steak with Chimichurri

          Place aside to let flavors marinate. Preheat grill to high heat, season steak and lightly oil. Place on grill and cook 4-6 minutes per side until desired temperature is reached. Let steak rest for 5 minutes then slice thin across the grain, spoon chimichurri over steak and enjoy.

          What's the difference between picanha and coulotte steak? ›

          The coulotte steak, also known as picanha in Brazilian cuisine, is a triangular, cap-shaped cut from the top sirloin. It's well-marbled and rich in flavor. It's a favorite for grilling and is often seasoned with coarse salt to create a crispy crust.

          What is the hardest steak to cook? ›

          "Both flank and skirt steaks, while flavorful, are also cuts of beef that are known to be tougher in texture, making them potentially difficult to cook at home–unless you have a grill that can get really hot or you're willing to trip the smoke alarm," says Nunez.

          What is the cap on coulotte steak? ›

          Beef Coulotte is a lesser-known and somewhat underappreciated cut from the cap muscle. It's one of three muscles that make up the top sirloin butt. It is often also referred to as the top sirloin cap. You can cut it into steaks with the fat cap on, or you can peel it and steak it with the fat cap off.

          What makes picanha so good? ›

          The picanha comes from the very top of the cow's rear and is covered in a thick layer of fat. That hunk of fat is exactly what makes this cut of beef so popular, as it retains all the juice and makes the meat itself incredibly succulent.

          Is coulotte steak the same as tri-tip? ›

          Tri tip roast, which comes from the bottom of the sirloin primal, opposite of the Coulotte, is another great roast. If you've ever had smoked tri-tip done well, it's a real treat. Because it comes from the sirloin primal, the meat is similar in taste and texture to a sirloin steak.

          What is special about Argentinian steak? ›

          Argentinian steaks are cut differently, which all leads to a better flavour. The cuts are based on the texture of different parts of the cow. Rather than having a steak with more than one texture, such as an American T-bone, your Argentinian steak has one consistent texture all the way through.

          References

          Top Articles
          Latest Posts
          Recommended Articles
          Article information

          Author: Aron Pacocha

          Last Updated:

          Views: 6491

          Rating: 4.8 / 5 (48 voted)

          Reviews: 87% of readers found this page helpful

          Author information

          Name: Aron Pacocha

          Birthday: 1999-08-12

          Address: 3808 Moen Corner, Gorczanyport, FL 67364-2074

          Phone: +393457723392

          Job: Retail Consultant

          Hobby: Jewelry making, Cooking, Gaming, Reading, Juggling, Cabaret, Origami

          Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.