Beef Coulotte is a lesser-known and somewhat underappreciated cut from the cap muscle. It’s one of three muscles that make up the top sirloin butt. It is often also referred to as the top sirloin cap. You can cut it into steaks with the fat cap on, or you can peel it and steak it with the fat cap off. You can also leave it whole, and prepare it the same way you would a tri-tip roast. As you can see, it’s very versatile, and it’s relatively simple to prepare. Plus, it’s a budget-friendly beef option. Check out our Brant Lake Top Sirloin Cap Coulotte.
Steaks or Roast?
There are two common ways to prepare Beef Coulotte. You can cut the roast into Beef Coulotte steaks for grilling, or you can leave it whole and prepare it in the oven or on the bbq. The choice is yours.
How to Cut Beef Coulotte Steaks
Our meat guru Jerry says it’s pretty simple. Here’s all you need to do:
Step 1: Turn the Coulotte over so the fat side is down. Take a sharp knife and remove any silver skin or connective tissue.
Step 2: Turn the Coulotte back over and cut steaks 1¼” thick across the grain starting from the larger end. Trim external fat to your desired thickness. You should get 2 (8/10oz), 2 (6/8oz) and 2 (4oz) steaks with a small wedge of meat left over to use in a stir fry. Or do as Jerry does. Grill it and eat it while cooking the steaks for everyone else. Consider it a little treat.
Step 3: You are now ready to grill your beef coulotte steaks. Season liberally with salt and pepper (great meat needs nothing more). Grill and enjoy.
If you prefer your Coulotte steak without the fat covering, remove the fat covering by sliding your knife along the fat adjacent to the meat thus providing you with a peeled steak piece completely free of all surface fat. Season and grill.
How to Cook a Beef Coulotte Roast
Beef Coulotte usually comes as roast, and many people prefer to leave it that way. Nothing wrong with a nice roast beef dinner now is there? Preparation and cooking are really simple and quite similar to how you would prepare a tri-tip roast. BTW, did we mention we also sell a killer tri-tip?
Beef Coulotte Roast – Oven Method
Step 1: Turn oven on 400 degrees Fahrenheit – 204 Celsius
Step 2: Put skillet (preferably cast iron or other oven safe skillet) on the stovetop. Turn the stove on medium to medium-high.
Step 3: Pat roast dry with a paper towel. Note which way the grain of the meat runs. You’ll use this important fact later.
Step 4: Season with just salt and pepper. Be generous.
Step 6: Your skillet should be hot enough by now. Add olive oil and a dollop of salted butter. The butter should start to turn brown the moment it starts to melt. Swirl oil and butter around to coat the bottom of the skillet.
Step 7: Place your roast in the skillet and sear approximately 1 minute per side.
Step 8: Put the skillet in the oven for approximately 15 to 20 minutes depending on how you like your meat.
You might want to check your top sirloin cap (coulotte) roast with a meat thermometer after 12 – 15 minutes to ensure you don’t overcook it and to gauge the remaining time before you take it out of the oven, for Rare 125°F, Medium Rare 135°F, Medium 145°F, Medium-well or well-done? Knock it off……stop the madness!
Step 9: Take the roast out of the oven and allow it to rest for 5 minutes on a cutting board.
Step 10: Cut beef across the grain, holding your sharp knife at a 30 to 35-degree angle (bevel. Cut into thin slices and serve.
Which Is Better?
We’d say they’re both equally good. Beef Coulotte Steaks are a little more casual and roast is a little more “Sunday dinner”. But either way, you’ll enjoy it. PS. If there are any leftovers, slice the meat thinly and you’ve got the makings of a steak sandwich that’ll blow your mind.
Here at Chophouse Steaks, we specialize in premium steak. So, no longer the need to continue searching Google for ‘premium beef near me’! We are your go-to online butcher store. Place your order today or give us a call for more information.
