About this cut
The Coulotte, famously known as Picanha in South American traditions, is the premium cap of the top sirloin, celebrated for its signature thick fat cover. This cut offers a unique combination of lean, finely textured muscle and a rich exterior fat layer that bastes the meat during the cooking process. When prepared correctly, it delivers a melting tenderness paired with an exceptionally robust, beefy flavor profile. It is a prized choice for connoisseurs seeking the perfect balance of juiciness and intense aromatic depth.
Taste-DNA
Sitting atop the Gluteus medius muscle in the sirloin primal, this cut is protected by a substantial fat cap. Its location ensures the muscle remains tender as it is not a heavy weight-bearing area, while the fat layer provides essential insulation and flavor development.
Preparation
Cooking Guide
Score the fat cap in a crosshatch pattern, ensuring you do not pierce the muscle fibers underneath. Start searing fat-side down in a medium-hot pan to render the fat slowly and achieve a crisp, golden crust before finishing the meat to a core temperature of 52-54°C for medium-rare. Allow the steak to rest for at least 10 minutes to redistribute juices; always carve against the grain to maximize tenderness. Common mistakes include removing the fat cap, which leads to a drier, less flavorful result.
Core Temperatures
Portions per Person
Counter the richness of the rendered fat by finishing with a touch of Maldon salt and pairing with a high-tannin Malbec or a structured Syrah from the Northern Rhône to cut through the marbling.