Coulotte Steak Recipe (2024)

Published September 23, 2022.This post may contain affiliate links. Please read my disclosure policy.

Learn how to perfectly cook this inexpensive tender Coulotte steak recipe that is the perfect weeknight beef meal. You will love just how flavorful and easy to prepare this cut of steak is.

I don’t eat meat too often these days, but if I do, I make sure it’s loaded with flavor. If you’re similar to me, check out my Steak Pizzaiola or Bistecca Alla Fiorentina.

What is Coulotte Steak?

A Coulotte steak is one of three cuts that encompasses the top sirloin. It’s the uppermost part of the sirloin and is commonly known as the “sirloin cap.” Coulotte steak is a tender inexpensive cut of beef that goes for around $10 per pound. It’s well marbled with no large pieces of end cap fat and is awesome when cooked to medium-rare and thinly sliced.

In my opinion, it is more tender than a New York strip and keeps the flavor of a cut of sirloin. These are not large cuts of beef given the location on the cow and usually range between 4 to 12 ounces.

Ingredients and Substitutions

• Coulotte Steak – You will need 4 Coulotte steaks between 6-8 ounces each.
• Oil – I prefer olive oil, but any cooking oil will work for this.
• Butter – Some unsalted butter will help add fat and flavor to the steaks.
• Herbs – I like to use fresh thyme sprigs, but you can also use fresh rosemary.
• Garlic – A few garlic cloves will significantly enhance the flavors of the steak.

How to Make Coulotte Steak

Season the beef Coulotte steak on both sides with salt and black pepper

Next, add some cookingoil to a large frying pan or cast iron skillet over high heat until it begins to smoke lightly.

Place the steaks into the pan and immediately turn the heat to medium-high. Be sure not to crowd the pan to sear the steak, not steam it.

Add in some garliccloves, fresh thyme, and unsalted butter.

Cook the coulotte steaks for1 minute before moving them around the pan to ensure it becomes browned on every square millimeter of the steak.

After 2-3 minutes of cooking, flip the steak over and repeat the process. I like adding herbs and garlic to the steak while moving it around in the pan.

Remove the steak after2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes to rest.

Slice and serve with roasted garlic butter.

Make-Ahead and Storage

Make-Ahead:Seared steak is meant to be eaten as soon as it is done cooking.

How to Reheat:This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.

How to Store:Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.

More Steak Recipes

• Chopped Steak
• Steak Diane
• Salisbury Steak
• Chicken Fried Steak
• Steak Frites