What is Coulotte Steak? A Guide to This Tender Cut
Table of Contents
Opening: The Steak You’ve Been Missing
Imagine sitting down to a perfectly cooked, juicy steak—tender, flavorful, and satisfying. Yet, it’s not the usual ribeye or filet mignon. Meet Coulotte Steak—a true hidden gem in the world of beef. If you’ve ever wondered how to elevate your steak game, discovering this cut might just be the answer. Let’s explore why Coulotte Steak deserves a spot on your plate.
What is Coulotte Steak?
Coulotte Steak, also known as the sirloin cap or beef coulotte, is a tender and flavorful cut that comes from the top sirloin. Unlike more common cuts, it’s less fatty than ribeye but still packs a juicy punch. This cut stands out for its distinctive triangular shape and incredible versatility in the kitchen.
Key Points:
- Originates from the top sirloin primal cut.
- Known for its rich flavor and moderate marbling.
- Often mistaken for picanha in Brazilian cuisine, though they are slightly different cuts.
Origins and Characteristics of Coulotte Steak
A Cut with Global Appeal
- Brazilian Roots: Often associated with picanha, popular in churrasco grilling.
- American Steakhouses: Gaining popularity for its affordability and taste.
Characteristics:
- Lean with a cap of fat for added flavor.
- Best cooked to medium-rare for optimal tenderness.
Why Choose This Cut?
Benefits:
- Affordable compared to premium cuts like ribeye.
- Versatile and easy to cook using various methods.
- Perfect for grilling, searing, or roasting.
How to Cook This Cut
Grilling Coulotte Steak
- Preheat the grill to medium-high heat.
- Season steak generously with salt and pepper.
- Grill 4-5 minutes per side for medium-rare.
Searing Coulotte Steak
- Heat a cast-iron skillet over high heat.
- Add oil and sear steak for 3 minutes on each side.
- Finish in the oven if needed.
Roasting Coulotte Steak
- Preheat oven to 375°F (190°C).
- Rub steak with garlic, rosemary, and olive oil.
- Roast for 20-25 minutes, depending on thickness.
Recipe Ideas for This Cut
Recipe: Grilled Coulotte Steak
| Ingredient | Quantity |
| Coulotte steak | 1 lb |
| Salt | 1 tsp |
| Pepper | 1 tsp |
| Olive oil | 2 tbsp |
Recipe: Pan-Seared Coulotte Steak
| Ingredient | Quantity |
| Coulotte steak | 1 lb |
| Butter | 2 tbsp |
| Garlic cloves | 2 |
| Thyme sprigs | 2 |
Comparison with Other Cuts
- Coulotte vs. Ribeye: Less fatty, more affordable.
- Coulotte vs. Filet Mignon: More flavor, slightly less tender.
- Coulotte vs. Picanha: Similar cut, but picanha is left with a thicker fat cap.
FAQ
What part of the cow does this cut come from?
It comes from the top sirloin, specifically the cap portion.
Is this cut the same as Picanha?
No, Coulotte Steak is similar to picanha but typically trimmed differently.
How do I store leftover this cut?
Store leftovers by wrapping them tightly in foil and refrigerating for up to 3 days to keep them fresh and flavorful.
Conclusion
This cut is a versatile and delicious option that’s perfect for steak enthusiasts looking to try something new. Whether grilled, seared, or roasted, its tender texture and rich flavor make it a must-try. Trying this cut for the first time? We’d love to hear your thoughts! Did it exceed your expectations, or do you have a unique recipe or technique to share? Your feedback helps us grow and inspires others to explore this hidden gem of the beef world.
Don’t hesitate to contact us and let us know about your experience! Whether it’s a review, a question, or just a fun steak story, we’re here to connect with our fellow steak lovers. This cut deserves to shine on every dinner table—and with your input, we can help more people discover just how amazing it truly is.