Best Way to Cook a Coulotte Steak
SIRLOIN PRIMAL | PRIMAL CUT
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
Steakcut from the triangle-shaped muscle that caps or covers the Top Sirloin.
COULOTTE STEAK | LEAN
Also Known As: Beef Loin, Top Sirloin Cap Steak, Boneless (IM); Culotte Steak; Top Sirloin Cap Steak; Top Sirloin Cap, Boneless
This is a popular method for preparing steak, but it’s also the one that tends to worry a lot of beginner cooks. But when you follow these steps (and allow yourself a little practice), you’ll find grilling is easy and—most importantly—very satisfying. Check out our cooking chart for more recommendations and guidelines.
PREP PAYS OFF
Some grill experts emphasize the importance of bringing steaks to room temperature before grilling, but we don’t recommend it for food safety reasons. Likewise, our cooking chart is based on the meat going directly from chill to grill. So plan on pulling the meat from the fridge, seasoning well, and getting started right away.
FIRE IT UP
Make sure your grill is clean (to prevent flare-ups) and the rack is well-oiled (to prevent sticking). If you’re using charcoal, follow the directions for how much you’ll need and how to build the charcoal pile. For gas grills, refer to your owner’s manual and set the grill to medium-high.
GRILL, BABY, GRILL
Use an ovenproof or instant-read thermometer to monitor doneness, and let it go—don’t flip the steaks so much! One flip is usually all you need, but take care to avoid charring or burning and be ready to turn down the heat (or move to a cooler spot on the grill) if necessary. Keep in mind the internal temperature will continue to rise for a few minutes after coming off the grill.
REST & RELAX
Here’s another step novice cooks often overlook: resting the meat before serving—even if you’re hungry. It’s seriously worth the wait, because it prevents all those tasty juices from draining onto your plate. For most grill-friendly cuts, about five minutes is enough.
If you’re slicing the steak before serving, be sure to go across the grain. There’s no shortage of tips for assembling a great burger. For steaks, we recommend topping them off with compound butter or serving with a sauce.
Heat 2 tablespoons of olive oil in a skillet over high heat.
Season 4 culotte steaks to taste with salt and pepper. Culotte steaks are typically served without extra seasoning, but you can rub them with 4 tablespoons of your preferred seasoning. Culotte steaks have a rich and meaty taste that goes well with garlic seasoning or a wine-based seasoning.
Saute the culotte steaks for 1 minute on each side to sear the sides. Reduce the heat to medium and continue cooking the steaks for 3 to 4 minutes more on each side.
Take the culotte steaks out of the skillet and insert an instant-read thermometer into the center of a steak. The steaks are ready when they register 130 F for rare, 135 F for medium-rare, 140 F for medium, 150 F for medium-well or 155 F for a well-cooked steak.
Allow the steaks to rest for 5 minutes before you serve them. This will give the steaks enough time to cool slightly, which will prevent the hot juices from spilling out when you cut into the steaks.