AKA: Top Sirloin Cap Steak, Sirloin Top Butt Cap, Sirloin Strip, Top Sirloin
Primal: Sirloin (US)
Cooking Methods: Grill, Pan-Fry
Good For: Dinner Steak, Burger
Fat Content: Moderate
It is rare for Coulotte Steaks to be available for purchase at meat retailers. The cut is extracted from the Sirloin and is known to be rich in taste and texture. It lacks tenderness due to little marbling.
Experts suggest keeping only a quarter of an inch of fat on the coulotte steak in order to keep the meat’s moisture intact. The meat portion can either be rubbed with salt and pepper on both sides before cooking or be marinated with any dry marinade. Since this portion can be tough, it is recommended to sear each side of the steak by covering it and cooking it on a high flame/temperature for a couple of minutes. For best results, the steak should be cooked to medium-rare or medium doneness. If cooked any further, the meat can toughen and become hard to chew.
The cut is a flat, triangle and boneless piece of meat, which is also referred to as biceps femoris. It is taken from the Top Sirloin Butt and is extracted by slicing through the meat’s natural fiber.
The word ‘coulotte’ is likely to be taken from the French word ‘cul’ that means ‘backside, anus, bottom’. The French word comes from the Latin ‘culus’, which means ‘fundament or bottom’.
Chateaubriand, the name butchers in America use to call a thick Top Sirloin Steak by, is a French word that actually refers to a high-grade cut taken from the Tenderloin.Popular Dishes: Kabobs, Stew, Grilled Steak, Broiled Steak, Picanha (Brazilian)
This information about Coulotte Steak was sourced from our meat cut app