What is a Coulotte steak?

The coulotte steak, also known as top sirloin cap or picanha (when left whole with the fat cap), comes from the sirloin cap muscle at the top of the hindquarter. It’s known for a balanced texture—leaner than ribeye but more tender and flavorful than many sirloin cuts. When sliced as individual steaks, the coulotte delivers a juicy, moderately beefy bite with a light chew and a generous fat cap that enhances flavor.

This cut is most often grilled or pan-seared, cooked quickly over high heat to medium-rare or medium. You can roast the whole cap as picanha before slicing, or skewer it Brazilian-style. Very slow braising is less ideal, as the lean interior can dry out once overcooked.

Coulotte is a long-time favorite in Brazil, where whole picanha is a centerpiece of churrasco culture. In the U.S. it rose in popularity as chefs and home cooks embraced under-the-radar cuts that deliver premium flavor without luxury pricing. It remains a relatively affordable cut compared with traditional luxury steaks, but isn't available regularly at standard grocers.

A typical coulotte steak weighs 6–10 oz, with whole caps weighing 1.5–3 lb. A 4 oz cooked portion has roughly 180–200 calories, about 23g protein and 10–12g fat, plus notable B-vitamins and selenium.