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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.

coulotte steak Cow EDU cut image

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Coulotte Steak Cooking Guides

Method Cook Temp Avg Time Finish Temp
Sear Med-High 8-10 mins 145°F
Grill 400°F 8-10 mins 145°F
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

Is Coulotte steak tender?

Coulotte Steak is a boneless, tender cut that packs a bold amount of flavor.

Is Coulotte steak good?

Yes, the coulotte steak is a good and delicious steak when prepared right. We recommend dry-seasoning the cut and not overcooking the steak.

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