Coulotte Steak Recipe

Coulotte steak Recipe, also known as picanha in Brazil or sirloin cap steak in the U.S., is a flavorful beef cut that comes from the top part of the sirloin. The same cut is also loved in Italy, where it is used in rustic dishes.

It is famous for its thick fat cap that melts during cooking, making the meat tender and juicy. Italian Cuisine: In Italy, this cut is often pan-seared or grilled and served like Bistecca with olive oil, garlic, rosemary, and fresh herbs. It may also be sliced for pasta dishes or rustic beef plates.

In this recipe, you will learn how to make Coulotte steak Recipe at home using a cast iron skillet for a perfect sear. This guide will show you the ingredients, step-by-step cooking instructions, serving size, and cooking times so you can prepare a restaurant-quality steak in your own kitchen.

TOOLS FOR USING THIS RECIPE

Step-by-Step preparation:

Step 1: Prepare the Steak

• Place the coulotte steak on a cutting board.
• Score the fat cap with shallow crisscross cuts (½ inch apart). This helps seasoning and fat rendering.

Step 2: Season the Meat

• In a small bowl, mix salt, pepper, and garlic powder.
• Sprinkle seasoning evenly over all sides of the steak.

Step 3: Heat the Pan

• Place a cast iron skillet on medium-high heat.
• Add olive oil and wait until it is hot and slightly smoking.

Step 4: Sear the Steak

• Put the steak fat side down first.
• Sear for 2–3 minutes until golden brown crust forms.
• Flip and sear the other side for another 2–3 minutes.

Step 5: Sear the Edges

• Hold the steak with tongs.
• Sear edges for 10–20 seconds each side to brown.

Step 6: Check Temperature

• Use a meat thermometer:
  • Rare: 125°F (52°C)
  • Medium Rare: 135°F (57°C)
  • Medium: 145°F (63°C)
• If not ready, flip every 20–30 seconds until it reaches your desired doneness.

Step 7: Rest and Finish

• Remove from skillet and place on a plate.
• Add garlic herb butter on top.
• Rest for 10 minutes before slicing.

Step 8: Serve

• Slice against the grain for tender bites.
• Serve with roasted vegetables, mashed potatoes, or use in steak sandwiches.

Conclusion:

Cooking Coulotte steak at home is easier than it looks. A hot cast iron pan, a little seasoning, and a pat of butter can turn this simple cut into something special. The fat cap melts down and gives the meat a rich taste. The crust forms beautifully, and every slice stays juicy.

This recipe brings a bit of Brazil’s churrasco and Italy’s rustic kitchen to your table. It feels fancy, but it’s really just good food cooked the right way. Imagine the sound of the steak sizzling, the smell of garlic butter melting on top, and the first bite that tells you it was worth the wait.

Whether you serve it with potatoes, vegetables, or even on a pizza, Coulotte steak is a cut that never disappoints. Try it once, and it might just become your favorite way to enjoy steak at home.