The Best Coulotte Steak Recipe – Juicy, Tender, and Packed with Flavor

Introduction

If you’re looking for a steak that delivers incredible flavor, tenderness, and affordability, you’ve just found it. Coulotte steak is a cut that deserves more attention—it’s juicy, rich, and remarkably easy to cook. Whether grilled, pan-seared, or roasted, this Coulotte steak will rival the most expensive cuts if prepared correctly.

In this guide, you’ll discover everything from choosing the best cut to achieving the perfect sear. Plus, we’ll explore different cooking methods to help you master this Coulotte steak, whether you’re using a skillet, grill, or oven.

What Is Coulotte Steak?

• Also known as top sirloin cap steak, sirloin cap, or picanha (when left whole).
• Sourced from the top sirloin section, giving it a balance of tenderness and bold beefy flavor.
• Features a beautiful fat cap that bastes the meat as it cooks, making it even juicier.
• Popular in Brazilian churrasco but becoming a favorite among steak lovers worldwide.

Ingredients Table

Step-by-Step Cooking Instructions

1. Preparing the Coulotte Steak

• Trim excess fat, but leave a thin fat cap for moisture and richness.
• Pat dry with paper towels to help create the perfect crust when seared.
• Season generously with salt, black pepper, garlic powder, and smoked paprika.
• Let it rest at room temperature for 30 minutes to ensure even cooking.

Cooking Methods

Pan-Searing (Best for a Perfect Crust)

1. Heat a cast-iron skillet over medium-high heat.
2. Add olive oil, then sear the steak for 3-4 minutes per side until golden brown.
3. Lower the heat, add butter, garlic, rosemary, and thyme, and baste for 2 minutes.
4. Remove from heat and let it rest for 5-10 minutes before slicing.

Grilling (For a Smoky Charred Finish)

1. Preheat your grill to medium-high heat (450°F / 232°C).
2. Place the steak on the grill and cook for 3-4 minutes per side, flipping only once.
3. Move it to indirect heat and cook until it reaches your desired doneness.
4. Rest before slicing against the grain.

Oven-Roasting (For Even Cooking)

1. Preheat oven to 275°F (135°C).
2. Sear steak in a pan for 2 minutes per side, then transfer to the oven.
3. Roast until it reaches 130°F for medium-rare.
4. Rest for 10 minutes, slice, and enjoy.

Cooking Temperature Guide

Pro Tips for the Best Coulotte Steak

• Slice against the grain for the most tender texture.
• Let the steak rest before cutting to allow the juices to redistribute.
• Use a meat thermometer for precision—no guesswork required!
• Marinate for deeper flavor—try soy sauce, Worcestershire, and balsamic vinegar.
• Reverse sear for a beautifully even cook: slow roast, then sear at the end.

Best Serving Suggestions

• Classic Style: With roasted potatoes and grilled vegetables.
• Brazilian Style: Sliced thinly with chimichurri sauce and rice.
• Low-Carb: With a fresh green salad and sautéed mushrooms.

Frequently Asked Questions

1. What makes Coulotte Steak special?

Coulotte steak is tender, rich in flavor, and budget-friendly, making it an excellent alternative to premium cuts.

2. Can I cook Coulotte Steak in an air fryer?

Yes! Preheat to 400°F (204°C) and cook for 8-10 minutes, flipping halfway.

3. How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan to retain moisture.

4. Can I marinate Coulotte Steak?

Absolutely! A garlic, lemon juice, and soy sauce marinade works beautifully.

5. What’s the difference between Coulotte and Picanha?

Picanha refers to the whole sirloin cap, while Coulotte is the individual steak cut from that section.

Conclusion

Coulotte steak is one of the best-kept secrets in the world of beef. Its tender texture, bold flavor, and versatility make it a must-try. Whether you sear, grill, or roast, this steak will impress your taste buds and guests alike.

Now it’s your turn—try this recipe and let us know how it turned out!