Coulotte steak is a very popular beef cut in Brazilian cuisine, where it’s known by the name “picaña.” “Picaña” is simply the Portuguese term for coulotte. The word “coulotte” comes from the French word “culot,” meaning “cap,” referring to the thick layer of fat found on one side of the steak. Interestingly, picanha steak, coulotte steak, and top sirloin cap steak are different names for the same delicious cut of beef.
What is Coulotte Steak?
Coulotte steak is a cut of beef from the top sirloin. It’s got a nice fat cap and plenty of marbling, which keeps it juicy and full of beefy flavor when you cook it right. Most people love grilling it (those charred edges are hard to beat), but it’s just as tasty in a sous‑vide bath or a hot skillet. Let it rest, then slice against the grain, and you’ll end up with perfectly tender pieces every time. Cook it to medium‑rare or medium doneness, and you’ll taste how that marbling melts into a rich, beefy flavor.
What Are the Other Names for Coulotte Steak?
Here are some of the most popular other names for coulotte steak in the United States:
- Picanha Steak,
- Top Sirloin Cap Steak,
- Sirloin Cap Steak.
Where Does Coulotte Steak Come From on the Cow?
Coulotte steak comes from the coulotte roast, which sits on the top of the sirloin butt sub-primal (that’s part of the biceps femoris muscle). Butchers trim that coulotte roast and slice it into coulotte steaks about 1-1.5 inches (2.5-3.8 cm) -perfectly portioned for a quick sear or a hot grill.
What Does Coulotte Steak Taste Like?
Coulotte steak has a strong, beefy taste with a little extra richness from its marbling, much like a strip steak. When cooked right and sliced against the grain, each slice stays juicy and tender, with that satisfying burst of flavor. Cooking it to medium‑rare or medium brings out the best balance of tenderness, juiciness, and flavor.
Is Coulotte Steak Tender or Tough?
Coulotte steak, when cooked just right and sliced against the grain, is surprisingly tender and juicy, much like a strip steak. Since it comes from a larger roast, some sections will naturally be more tender than others, so pay attention to the grain. Remember, always slice coulotte steak across the grains (muscle fibers), or you’ll end up with a chewy bite.
How to Slice Cooked Coulotte Steak?
When slicing a cooked coulotte steak, always cut against the grain to keep the meat tender. For coulotte steak, this isn’t just a suggestion; it’s a must. If you decide to cut along the grain, you’ll find that each bite becomes tougher, making it harder for your teeth to tear through the long muscle fibers.
Usually, butchers cut coulotte roasts into steaks along the grain, making it easier to slice them correctly after cooking. To picture the difference clearly, think about slicing a raw coulotte roast in two ways: once along the grain and once against it. After cooking, the steaks cut against the grain will be much more tender and easier to chew.
What Are the Best Methods for Cooking Coulotte Steak?
Here are the best cooking methods for coulotte steak:
- Grilling: Grilling coulotte steak is easy and popular, and it is very much like grilling a strip steak. Begin by grilling the steak fat-side down over direct heat to crisp up nicely. Then, quickly sear each side to create a tasty crust before moving it to indirect heat to finish cooking slowly. This method works great for thicker steaks and is pretty simple, even if you’re new to cooking steak.
- Pan-Searing Only: Pan-searing is a fast and effective way to cook coulotte steak, but it takes some practice to master. Start with the fat side down in an extremely hot pan to crust the fat, then flip the steak every 30-45 seconds until reaching your preferred doneness. Although fast and efficient, this technique can be challenging for beginners, especially with thinner steak under 1.5 inches (3.8 cm), as it’s easy to overcook it accidentally.
- Sous Vide: Sous vide cooking guarantees a perfectly cooked coulotte steak without the risk of overcooking. It requires special equipment and more time but ensures ideal internal temperature and a perfect gradient from edge to edge. After cooking the steak sous vide, thoroughly pat it dry with paper towels and quickly sear it on both sides over very high heat for 30-45 seconds each for a nice crust.
- Pan Searing and Oven Finishing: This method combines pan-searing with oven roasting and is ideal for cooking coulotte steaks indoors. Start by searing the fat side, followed by both sides to develop a nice crust. Finish the steak slowly in a preheated oven until it reaches the desired doneness. It’s an effective method for preventing overcooking, giving consistently excellent results with minimal fuss.
- Reverse Searing: Reverse searing involves slowly cooking the coulotte steak at a low temperature to ensure even cooking throughout. Once the steak reaches just below the desired internal temperature, quickly sear it on high heat to achieve a beautifully brown crust. This straightforward method is perfect for thicker coulotte steaks around 2 inches (5 cm) thick and is ideal for those worried about overcooking.
Coulotte steak is a favorite among grilling enthusiasts because it’s versatile and easy to prepare. You can grill it like any other steak or put it on skewers. Once cooked, it goes great with any side dishes you prefer, such as veggies, salads, or your favorite sauces. It’s also excellent thinly sliced for sandwiches, tacos, and similar dishes.