The Coulotte Steak
What is a Coulotte steak?
Coulotte steak is a boneless, lean cut derived from the sirloin tip, which is located at the top of the short loin, just below the tenderloin. 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, but is also pretty lean. The average 4 oz serving of coulotte steak has about 210 calories, 24 grams of protein, and only 6 grams of fat. Like most beef, it should be cooked to an internal temperature of 145°F. It's best prepared with a pan-seared cooking method and a sea salt finish.
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Coulotte Steak Cooking Guides
|Method||Cook Temp||Avg Time||Finish Temp|
|Sous Vide||130°F||2-3 hrs||145°F|
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Coulotte Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
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COULOTTE STEAK FAQ
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Coulotte Steak is a boneless, tender cut that packs a bold amount of flavor.
Yes, the coulotte steak is a good and delicious steak when prepared right. We recommend dry-seasoning the cut and not overcooking the steak.