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.
chef notes + Tips
- Some things I preferto cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.
- I like adding herbs and garlic to the steak while moving it around in the pan.
- If you feel likeyou may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
- When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
- Feel free to use your favorite steak seasoning.
More Steak Recipes
- Chopped Steak
- Steak Diane
- Salisbury Steak
- Chicken Fried Steak
- Steak Frites
Video
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Coulotte Steak Recipe
5 from 11 votes
Learn how to perfectly cook this inexpensive tender Coulotte steak recipe that is the perfect weeknight beef meal.
Servings: 4
Prep Time: 5 minutes minutes
Cook Time: 8 minutes minutes
Resting Time: 4 minutes minutes
Ingredients
- 4 6-to-8- ounce Coulotte Steaks
- 2 tablespoons olive oil
- 6 garlic cloves
- 2 tablespoons unsalted butter
- 10 sprigs of fresh thyme
- sea salt and fresh cracked pepper
Instructions
Season the Coulotte steak on both sides with salt and pepper
Next, add the olive oil to a large frying pan over high heat until it begins to smoke lightly.
Place the steaks into the pan and immediately turn the heat down to medium-high. Be sure not to crowd the pan to sear the steak, not steam it.
Add in the garlic cloves, fresh thyme, and unsalted butter.
Cook the steaks for 1 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 on top of the steak while moving it around in the pan.
Remove the steak after 2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes to rest.
I like to Slice the steaks thin and, on a bias, serve it with optional roasted garlic butter.
Notes
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.
Some things I preferto cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.
I like adding herbs and garlic to the steak while moving it around in the pan.
If you feel likeyou may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly
When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
Nutrition
Calories: 403kcalCarbohydrates: 2gProtein: 50gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 153mgSodium: 131mgPotassium: 910mgFiber: 0.4gSugar: 0.05gVitamin A: 294IUVitamin C: 5mgCalcium: 31mgIron: 6mg
Course: dinner, Main Course
Cuisine: American, French
Author: Chef Billy Parisi
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21 comments
- sue😁
😋thank you ChefBilly yummy 😋 🎯
- Reply
- Brenda Elliott
Delicious
- Reply
- Michele Rector
What a quick and delicious recipe! I made the garlic butter first (for the first time) and it was the perfect addition! The flavours were out of this world with the steak! Not sure I had the right cut of steak as we live in France – looked similar but were slightly thinner. Still came out melt-in-your-mouth good! Thanks chef!
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- Chef Billy Parisi
thanks!
- Reply
- Rose Brethen
I absolutely love every recipe of yours that I have come across. I haven’t made this recipe, but I’ve seen sirloin cap for sale at Costco and their meats usually quite good. So I definitely am going to pick some up and try this. My only question is what would the impact be if you cooked it sous vide before you seared it in the butter and the herbs? Thanks. Rose Brethen .
- Reply
it’d be better
- Reply
- sue 👋
Fabulous tasty thank you Chef Billy😁🤩😋👋
- Reply
- Chef Billy Parisi
THanks!
- Reply
- Richard Lehman
Phenomenal work.
- Reply
- Chef Billy Parisi
Thank you!
- Reply
- sue
Love you tips &tasty add to great price have to find out the name of steak so can look for in Aussie much to learn thank you love your recipe … perhaps the butcher my be educated me … thank youChief Billy
- Reply
- Coulotte stark
What is the cut of meat used for this recipe
- Reply
Coulotte is the cut.
- Reply
- Dan Williamson
I have never had a better steak!
- Reply
excellent!
- Reply
- Elizabeth Barr
Making it now for myself
- Reply
Awesome
- Reply
- Lucy
So dang good 👍 melts in your mouth!
- Reply
- Deb
Billy,
This steak recipe looks fabulous.
I do buy sirloin “ball tip” steaks at my grocery store.
Is that the same cut you used in your Coulotte Steak recipe?
They look similar… will definitely be giving this a try!
Thanks for all of your great recipes- Reply
