What Is Coulotte Steak?

Last updated on September 30, 2022

While the most popular types of steak such as the T-bone and New York Strip taste pretty awesome if you’re not trying the lesser-known cuts of meat you’re seriously missing out.

In fact, by branching out into other cuts of meat, you’re blessed with the best of both worlds. Not only are you greeted with a more affordable price but you’re also treated to unbelievable flavors.

One cut of meat that somewhat goes under the radar is the coulotte steak. Massively underappreciated, the coulotte steak is flavorful, versatile, and incredibly delicious. On top of that, it’s also much more affordable than more popular, expensive steaks.

When prepared properly, there’s a good chance you won’t want to go back to the usual tender steaks you eat. Therefore, it’s about time you learned more.

In this post, I’ll show you everything you should know about the coulotte steak.

Let’s get started, shall we?

How To Tell A Coulotte

There are many different types of steaks out there, and each type has its own unique flavor profile. Some steaks are leaner while others are fattier.

Some have a lot of marbling in them, while others are completely devoid of fat. If you buy a whole steak that was cut from the rib section of a cow, then chances are you’ll end up with a Coulotte steak.

To identify a cut of beef that is a Coulotte steak, you need to look at the fat that covers one side of the meat. If there is a thin layer of fat that covers the entire length of the steak, then it is likely a Coulotte steak.

These steaks usually have less marbling than other cuts of beef, but they tend to have a lot of flavor because of the fat covering them.

What Is The Coulotte Steak?

Also known as the sirloin butt cap, top sirloin cap steak, and sirloin strip, the coulotte steak is a boneless, lean cut of meat taken from the sirloin tip.

For those that aren’t sure, the sirloin tip is located towards the top of the short loin and just below the tenderloin. Extracted from the cap muscle, this type of steak is long and narrow in shape.

Usually, you’ll find them to be approximately 4 inches long and 2 inches wide. In terms of thickness, this steak is commonly ½ an inch thick.

Compared to other steaks, the coulotte steak is relatively tender, boasting bold, rich flavors.

Like the more common cuts of beef, it should be cooked until its internal temperature reaches 145 °F. It tastes best when pan-seared and seasoned with sea salt. Use a wifi meat thermometer for best results.

This steak is most commonly served alongside vegetables and salads. Some people also like to smother it in a BBQ marinade before searing it on the BBQ.

What Does Coulotte Steak Taste Like?

The coulotte steak is extracted from the loin primal cut. As a result, it is known to have a more intense “beefy” flavor. It is also one of the best steaks when it comes to marbling. In terms of texture, it isn’t too different from a strip steak.

Compared to other steaks like the ribeye, or the tomahawk steak, the coulotte steak isn’t as strongly flavored. This is because there’s more connective tissue in this steak, which doesn’t add to the flavor.

On its own, this steak is already fairly tender, but a simple marinade consisting of pepper, salt, vinegar, and oil is all it takes to create more impressive flavors and texture.

Nutritional Information

As far as nutritional value goes, the coulotte steak is up there with some of the healthiest types of steak you can buy. An average 4 oz serving of coulotte steak will contain approximately 210 calories, just 4 g fat, and 24 g protein.

This makes it a great steak to eat if you’re trying to cut back on fatty foods. Consider it a fantastic treat.

Cooking A Coulotte Steak

When it comes to cooking your coulotte steak, you have two popular methods to choose from. You can either leave the steak whole and prepare it on the BBQ or in an oven, or you can cut your coulotte roast into coulotte steaks ready for grilling.

Personally, I like to use both methods. Both result in a juicy, tender steak full of flavor. Both cooking methods also offer to-die-for textures.

To help you cook your coulotte steak, I’ve put together some simple instructions for you. Let’s look at them now!

How To Cut Your Beef Coulotte Steaks?

Follow the steps below to easily cut your beef coulotte steaks:

Step 1: Flip your coulotte so its fat side faces down. Then, use one of your sharp knives to remove any connective tissue or silver skin.
Step 2: Next, you can turn your roast back over and start cutting your steaks. Cut the steaks 1¼ thick starting at the larger end. Cut across the grain. You should be left with 2 8 to 10 oz, 2 6 to 8 oz, and 2 4 oz steaks. You should also have some leftover wedges that can be used in a stir-fry.

Step 3: Your coulotte steaks are ready for grilling. Season your steaks with salt and pepper, grill them, and enjoy!

To grill your beef coulotte steaks, you should preheat your grill to 400 °F and place the steak on the grill for approximately 8 to 10 minutes. To sear your steak, use a medium-high temperature.

How To Cook Your Beef Coulotte Roast?

More often than not, beef coulotte will come as a roast. A lot of people choose to leave it like that as it makes a fantastic roast dinner. Preparing and cooking the beef is also much easier. Follow the steps below if you want to make a delicious beef coulotte roast.

Step 1: Heat your oven to 400 °F.
Step 2: Place an oven-safe skillet or cast iron pan on your stovetop. Put your stove on medium-high heat.
Step 3: Using a clean cloth or paper towel, pat dry your roast.

Step 4: Now, you can season the beef with a generous amount of salt and pepper.
Step 5: By now, your skillet or pan should be hot enough. Add in olive oil and a dollop of butter. Swirl the butter around the pan as it melts.
Step 6: Put the roast in the pan or skillet and sear it for roughly 1 minute on each side.

Step 7: Next, put your pan in the preheated oven. Leave it in for 15 to 20 minutes. You should use a thermometer to monitor the temperature of the meat. For rare, the temperature should be 125 °F. For medium rare, it should be 135 °F, and for medium-well, it should be 145 °F.
Step 8: Remove the roast from your oven before letting it rest on a cutting board for 5 minutes.
Step 9: Cut your roast across the grain at a 30° to 35° angle.