6-Step Coulotte Steak Recipe – Juicy,and Flavorful

6-Step Coulotte Steak Recipe – Juicy, Flavorful, and Easy to Cook

The Coulotte Steak, also known as the top sirloin cap or picanha in Brazil, is a tender, flavorful cut taken from the top of the sirloin. It’s lean with a cap of fat that crisps up beautifully when cooked right. Coulotte is a butcher’s secret—not as pricey as ribeye but just as satisfying. Here’s how to cook it like a pro.

Ingredients

• 2 Coulotte steaks (about 6–8 oz each)
• 1 tablespoon olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• Optional: rosemary, thyme, butter for basting

6 Simple Steps to Cook Coulotte Steak

1. Prep and Trim (If Needed)

If the fat cap is thick, trim it to about 1/4 inch. This keeps flavor while preventing flare-ups. Pat steaks dry.

2. Season Generously

Rub steaks with olive oil, then season with salt, pepper, and garlic powder. Let them rest at room temperature for 30–40 minutes before cooking.

3. Preheat Your Pan or Grill

Use a heavy skillet like cast iron or a hot grill. You want high heat to develop a good crust.

4. Sear the Steaks

Place steaks fat-side down first to render the fat and build a crust. Sear each side for 2–3 minutes until browned.

5. Finish Cooking

Reduce heat and cook to your preferred doneness:

• Rare: 120°F (49°C)
• Medium-rare: 130°F (54°C)
• Medium: 140°F (60°C)
  Use a meat thermometer for accuracy.

6. Rest and Slice

Let the steak rest 5–7 minutes. Slice against the grain into thin strips for maximum tenderness.

Serving Ideas for Coulotte Steak

• Classic chimichurri sauce
• Garlic herb butter
• Roasted veggies or grilled corn
• Mashed cauliflower or sautéed mushrooms

Tips for Perfect Coulotte Steak

• Cook fat-side down first to render and crisp the fat cap.
• Slice against the grain—very important for tenderness.
• Don’t overcook—it’s leaner than ribeye and can dry out.
• Try it Brazilian-style: Skewer and grill over charcoal with coarse salt only.