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    Coulotte Steak Recipe

    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.

    sliced coulotte steak on a plate

    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

    coulotte steak ingredients
    • 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

    seasoning coulotte steaks

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

    smoking oil in a pan

    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.

    adding coulotte steaks to a pan

    Add in some garlic cloves, fresh thyme, and unsalted butter.

    adding butter and herbs to a pan with steaks

    Cook the coulotte steaks for 1 minute before moving them around the pan to ensure it becomes browned on every square millimeter of the steak. 

    moving steaks around a pan

    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.

    flipping over a seared coulotte steak

    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.

    letting coulotte steaks cool

    Slice and serve with roasted garlic butter.

    adding butter to sliced steak

    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 Billy Parisi

    chef notes + Tips

    • Some things I prefer to 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 like you 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

    Let's Cook - Chef Billy Parisi

    Coulotte Steak Recipe

    Learn how to perfectly cook this inexpensive tender Coulotte steak recipe that is the perfect weeknight beef meal.
    Servings: 4
    Prep Time: 5 minutes
    Cook Time: 8 minutes
    Resting Time: 4 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 prefer to 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 like you 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