Coulotte Steak

Coulotte Steak

Incredibly popular in Latin American cuisine, the Coulotte is often roasted over an open fire. In Brazil, the entire Coulotte is called Picanha and is widely regarded to be the most prized cut on the animal, even compared to the tenderloin. At Crowd Cow, we take the triangle-shaped cap from the top sirloin and cut it into steaks, making it a quick dinnertime go-to. A leaner, less expensive version of the NY strip, the deep-red Coulotte Steak is out-of-this-world delicious with its rich, beefy flavor and delicate softness.

A cut this beefy flavored and tender doesn’t require much preparation. You’ll be pleasantly surprised at just how delicious a Coulotte Steak tastes when seasoned solely with salt and fresh ground pepper. Although the leanness of this cut is ideal for a good dry rub, particularly one that will create a savory crust.

Cooking Tips
It's a steak, cook it like one! Heat a cast iron pan or grill until it's RIPPIN hot and sear for 1-2 minutes per side. Finish over indirect heat, or in the oven to the desired temp. It’s lean so try and keep it around medium-rare 130-135 degrees (The USDA recommends steaks reach an internal temperature of 145 degrees). Allow it to rest for a few minutes, so the juices redistribute, ensuring tender, succulent results. Pair with veggies and potatoes for an instant classic, or dress with a bold sauce, like au Poivre or a bordelaise, for a whole new experience!

Why We Love It
Coulotte Steaks are a Crowd Cow favorite — our co-founder Joe recently named the Coulotte one of his favorite budget cuts on Instagram. These tender steaks are a great value with versatility and full-flavor while being as easy to prepare as a NY Strip. Coulotte Steaks are perfect for a last-minute dinner when you’re short on time but equally worthy of playing the starring role at your next dinner party.

The Top 1%

Whether it's a farmer or a fisherman, we know them all by name — only working with the very best to bring you the most incredible meat and seafood.

Hi View Ranch

Pasture-raised, grain-finished
Midlothian, TX
No unnecessary antibiotics
Wagyu-angus • Pasture-raised, grain-finished
Midlothian, TX
No unnecessary antibiotics • Hormone-free

Kevin Griffith is raising the healthiest red meat around.

Frozen at peak freshness, your vacuum-sealed meat arrives in our cutting-edge, biodegradable, recyclable packaging.

I'm so happy that you guys created this and that I found it. It is such an easy way to get amazing quality beef and the prices are great. Plus I'm trying some cuts that I never would have otherwise.

Marie H. of Seattle, WA

26 orders from White Oak, Pacific Rogue Fullblood Wagyu, Harlow Cattle Company and 11 more farms

Read More >

Latest from Crowd Cow

Showing farms delivering to