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 |
|---|---|---|---|
| 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
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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.
