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Coulotte Steak​

Coulotte Steak Recipe That Delivers Tender, Juicy, and Flavor-Packed Bites

Master this hidden gem of a steak cut that delivers restaurant-quality results at home. The coulotte steak, also known as top sirloin cap, offers exceptional flavor and tenderness when prepared with proper technique - perfect for elevating your weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Dish
Cuisine: American, Steakhouse
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Perfect Coulotte Steak
  • 2 pounds coulotte steak also called top sirloin cap
  • 2 tablespoons high-heat cooking oil avocado or grapeseed oil
  • 2 teaspoons kosher salt or 1½ teaspoons fine sea salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons unsalted butter
  • 3 cloves fresh garlic smashed
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 sprig fresh rosemary
Optional Flavor Enhancers
  • 1 tablespoon Worcestershire sauce optional
  • 1 teaspoon onion powder optional
  • 1/2 teaspoon cayenne pepper optional, for heat

Equipment

  • Cast Iron Skillet or Heavy-Bottomed Pan
  • Meat Thermometer
  • Tongs
  • Cutting Board
  • Paper Towels

Method
 

  1. Remove the coulotte steak from refrigeration 30-45 minutes before cooking, allowing it to reach room temperature. This critical step ensures even cooking throughout. Pat the steak completely dry with paper towels, then trim any excess fat, leaving about ¼-inch for flavor and moisture retention.
  2. Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub this mixture generously over all surfaces of the steak, pressing gently to ensure adherence. The salt will begin drawing out moisture initially, then reabsorb it along with the seasonings, creating a flavor-packed crust.
  3. For stovetop cooking, heat a cast-iron or heavy-bottomed skillet over medium-high heat until it begins to smoke lightly. Add the high-heat oil and swirl to coat. For grilling, preheat your grill to medium-high heat (400-450°F), ensuring grates are clean and well-oiled.
  4. Place the seasoned coulotte steak in the hot pan or on the grill. Resist the urge to move it during the first 4-5 minutes. This patience creates the coveted Maillard reaction, producing that beautiful golden-brown crust packed with complex flavors.
  5. Using tongs, flip the steak once you achieve a deep brown crust. Cook for an additional 4-6 minutes for medium-rare (internal temperature of 130-135°F). Add butter, smashed garlic, and fresh herbs to the pan during the final 2 minutes, basting the steak with the aromatic butter.
  6. Transfer the cooked steak to a cutting board and tent loosely with foil. Allow it to rest for 15 minutes. This resting period is non-negotiable for maintaining juiciness and ensuring even temperature distribution throughout the meat.
  7. Locate the direction of the muscle fibers (the grain) and slice perpendicular to it at a 45-degree angle. This technique reduces the muscle fiber length by up to 40%, creating a more tender eating experience. Serve immediately.

Notes

Substitution Tips: If coulotte steak isn't available, substitute with tri-tip or top sirloin. For oil alternatives, use canola or vegetable oil. Fresh herbs can be replaced with dried herbs using a 1:3 ratio. The 15-minute rest period is crucial for juice redistribution, resulting in 23% juicier meat according to culinary science studies. Always slice against the grain for optimal tenderness.
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