As soon as you learn to cook coulotte steak With my fast and simple recipe you always want to make it. It is soft, juicy and the results are guaranteed.
We are big steak eaters in my family, and if I had to choose one of the most underrated cuts of steak, this would be the coulotte -snit. I learned for the first time about this steak at the culinary school, and it has been one that I saved for special occasions.
Also known as Steak Picanha Or upper endecilin -cap, coulotte can be difficult to find, but it is worth requesting from your local butcher. Praised for its rich, fleshy taste and relative leanness, it is a budget -friendly cut that is easy to cook, and the characteristic thick cap melts in the meat, giving it a juicy, buttery texture.
I usually grill it over a charcoal grill, but if it is cooler again and my partner really wants the steak, a grill pan works just as well.
Table of contents
Why make my coulotte -steak recipe
- The meat is all talked. If someone who has grilled dozens of cuts in testing recipe, I can be assured that this is one of the simplest to control.
- Cheap. For how tender and lean this cut is, it is surprisingly affordable.
- To cook quickly. I used the grill so that the meat gets a nice crust and cooks in less than 15 minutes.
Important ingredients
- Beef coulotte steaks. Search for deep red meat with even marble and a thick cap.
- Kosher salt and black pepper. To taste.
- Butter. I used unsalted butter so that I could control the amount of added salt. Alternatively you can use olive oil, but I prefer the taste of butter.
How to make coulotte steak
This is an overview with step -by -step photos. Full ingredients and instructions are in the recipe card below.
Step 1 season. Pat the steaks dry and season both sides of the steaks with salt and pepper.
Step 2. Wire each through a metal skewer.
Step 3 grill. Preheat the grill, clean the grill grilles and grill (fat side down) for 2-3 minutes on each side.
Step 4- Rest and serve. Let the steaks rest for their juices to redistribute, cut and serve with butter.
Ideal cooking times for coulotte -steak
The cooking time for a steak depends on the thickness and the desired level of doneness. I recommend cooking your steak rare or medium alarm. For accurate results, use a meat thermometer to check the internal temperature of the steak.
- Rare. 125 ° F
- Medium host. 135 ° F
- Medium. 145 ° F
- Medium. 150-155 ° F
Arman’s recipe tips
- Save the thick cap. While the steaks cook, the fat will melt in the meat and improve the fleshy flavors of the steak.
- Remove the steaks when they are 5 degrees from the desired doneness. This ensures cooking the transfer, so they must be at the perfect temperature by the time you are ready to serve.
- No grill? No problem! If I am not in the mood for grilling, I will scare the steaks in a frying pan on medium heat and then finish them in the oven at 375 ° F/190 ° C until they reach your favorite doneness.
- Infuse the butter. While the steaks grill, the butter melts with ground garlic cloves and fresh herbs, such as fresh rosemary or fresh thyme. This trick is something I picked up in professional kitchens It adds taste at restaurant level.
Frequently asked questions
I like to keep in the fridge in the fridge for a maximum of 5 days. They are great about salads, in wraps or even in a steak sandwich.
Yes! I propose to wrap every boiled steak in foil and store it in a freezed container for up to 6 months.
Coulotte has a fleshy taste similar to ribeye steakAlthough the texture is more like Tri -tip.
Heat a grill for high heat. Brush the grill grilles with oil.
Pat the steaks dry. Season each steak with salt and pepper.
Bring the two steaks on a large metal skewer. Make sure there is at least one centimeter apart.
Once hot, grill the coulotte steak, thick cap side down, for 2-3 minutes. Keep grilling each side for 3 minutes, until the internal temperature reaches 135 ° F for medium -sized.
Remove the steaks from the grill and rest for 5 minutes. Cut and serve with butter.
- No skewers? You can grill the steaks as it is, but increase the grill time by 2-3 minutes.
- GUIDE: Medium-shatter (135 ° F) is the best, but you can cook it to medium (145 ° F) or average wells (150 ° F) if you prefer.
- Grill pan: Works just as well as the grill. Heat for high heat.
- Leftovers: Save a maximum of 5 days in the fridge or the freezer for 6 months. Make sure the steaks are covered.
Portion: 1portionCalories: 232kcalCarbohydrates: 0.3GEgg white: 25GFat: 14GSodium: 66mgPotassium: 310mgFiber: 0.1GSugar: 0.01GVitamin A: 10IuCalcium: 11mgIron: 2mg
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