At a glance
Cut the coulotte into thick steaks with the grain, season with coarse salt, and cook them on the cool side of the grill at about 275°F until they reach 115°F to 120°F. Sear them fat side first over high heat, pull them at 125°F to 130°F for medium rare, rest, then slice thinly across the grain.
Coulotte is the cap muscle that sits on top of the top sirloin. In Brazil the same cut is called picanha, and it is the star of every churrascaria. It has a thick fat cap that bastes the meat as it cooks, a deep beefy flavor, and it costs far less than a ribeye.
The trick with coulotte is handling the fat cap and the grain, and once you have those right it is one of the most rewarding cuts you can grill.
Coulotte, sirloin cap and picanha
These names all describe the same muscle, but butchers trim it differently. Brazilian style picanha keeps the full fat cap and is usually smaller, while some coulotte roasts are trimmed hard. For grilling, you want the fat on. Ask for a sirloin cap with the fat cap intact.
Cutting it the right way
This is the step most people get wrong. Cut the whole roast into steaks with the grain, so that when you slice the cooked steaks to serve, you cut across it. Each steak should be around 1 1/2 inches thick. Curling them onto skewers with the fat on the outside is traditional, keeps them thick and lets the fat render evenly.
Managing the fat cap
Scoring the fat helps it render and stops the steaks curling. Expect flare ups when you sear the fat side. Keep part of the grill free of coals so you can move the steaks away from the flames, and do not walk away during the sear.
Recipe
Grilled Coulotte Steak
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 10 min
- Total
- 1 hr 15 min
- Makes
- 4 to 6 servings
- Indirect heat 275°F (135°C)
- Sear fat side over high heat
- Pull at 125°F to 130°F (52°C to 54°C) for medium rare
Ingredients
- 1 whole coulotte (top sirloin cap), about 2 to 3 lb (0.9 to 1.4 kg), fat cap on
- 1 tbsp coarse sea salt or kosher salt
- 1 tsp coarse black pepper
- Chimichurri or farofa, to serve (optional)
Equipment
- Grill set up for two zone cooking
- 2 or 3 metal skewers (optional)
- Instant read thermometer
Method
- Trim the fat cap down to about 1/4 inch (6 mm) if it is thicker, and score it in a shallow crosshatch without cutting into the meat.
- Cut the coulotte with the grain into steaks about 1 1/2 inches (4 cm) thick.
- Season generously with coarse salt on all sides. For the churrasco look, curl each steak into a C shape with the fat on the outside and push them onto skewers.
- Set up the grill for two zone cooking with the cool side around 275°F (135°C).
- Cook on the cool side with the lid closed until the center reaches about 115°F to 120°F (46°C to 49°C), 25 to 35 minutes.
- Move to the hot side and sear, fat side first, until the fat is crisp and golden and the meat is browned, watching for flare ups.
- Pull at 125°F to 130°F (52°C to 54°C) for medium rare and rest for 5 to 10 minutes.
- Season with pepper and slice thinly across the grain to serve.
Notes
- In the United States the coulotte is often sold more heavily trimmed than Brazilian picanha. Look for one with the fat cap still on.
- The USDA recommends 145°F (63°C) with a three minute rest for whole cuts of beef.
Serving ideas
Serve coulotte sliced thin with chimichurri, grilled onions and farofa for a Brazilian spread, or with roasted potatoes and a green salad. Like tri tip, it benefits from a short rest before slicing. See our guide to resting tri tip for the same principles.
Frequently asked questions
Is coulotte the same as picanha?
Yes, they are the same muscle from the top of the sirloin. Picanha is the Brazilian name and is usually sold with more of the fat cap left on.
Should I cook coulotte whole or as steaks?
Both work. Cooking it whole and slicing it at the end gives more pink meat. Cutting it into steaks first gives more crust and fat to every portion.
Why is my coulotte chewy?
It was probably sliced with the grain or cooked past medium. Slice thinly across the grain and keep it to medium rare or medium.