Coulotte Steak
Coulotte Steak is a boneless, lean cut derived from the Sirloin Tip. It has a deep color and soft texture. Narrow and long in shape (2 in. wide, 4 in. long, and ½ in. thick) the Coulotte is quite tender and boasts a bold amount of flavor. Best prepared with a hot pan-seared cooking method and a sea salt finish.
Recipes for Coulotte Steak
Sichuan peppercorns add a spicy kick to lean Coulotte Steak
You can have a juicy and delicious steakhouse dinner at home with this simple yet delicious recipe.
Pan-Seared Coulotte Steak with Herbed Butter Sauce
Garlicky herb butter is a perfect topping for lean and rare coulotte steak.
Shop for Coulotte Steak
Explore common cuts
- Rib
-
Rib Steak -
32oz Rib Steak -
Rib Roast -
Back Ribs -
Ribeye - •
- Loin
-
New York Strip Steak -
Tenderloin Steak -
Coulotte Steak -
Top Sirloin -
Tri-tip -
Tenderloin Tail -
12oz Tenderloin Steak -
16oz New York Strip Steak - •
- Chuck
-
Flat Iron Steak -
Shoulder Steak -
Chuck Eye Steak -
Mock Tender -
Petite Tender -
Chuck Steak -
Chuck Roast -
Shoulder Roast -
Denver Steak - •
- Round
-
Top Round Steak -
Bottom Round Steak -
Eye of Round Steak -
Sirloin Tip Roast -
Sirloin Tip Steak -
Top Round Roast -
Rump Roast -
Merlot Steak -
Bottom Round Roast - •
- Plate
-
Short Ribs (Kalbi-style) -
Short Ribs -
Plate Rib -
Skirt Steak - •
- Flank
-
Flank Steak - •
- Brisket
-
Brisket (Point) -
Brisket (Flat) -
Brisket - •
- Shank
-
Shank Steak -
Marrow Bones - •
- Offal
-
Kidney -
Soup Bones -
Leaf Fat -
Liver -
Heart -
Tongue -
Beef Cheeks -
Hanger Steak -
Oxtail -
Beef Tendon - •
- Ground
-
Ground Beef -
Patties -
Lean Ground Beef