Coulotte Steak with Red Wine Sauce Recipe (2024)

FAQs

Is coulotte steak tough? ›

The Coulotte Steak

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.

A Coulotte steak cut is a juicy and savory sirloin steak that can be simple to prepare and delicious to enjoy. The cut is known as a great steak for grilling. Also known as the top sirloin cap, the cut comes from the muscle that lays on top of the sirloin butt (Biceps femoris).

Then add a knob of butter, this will thicken the sauce and give it a lovely shine.

Coulotte/Culotte

Also known as: Top Sirloin Cap, Top Butt Cap, Rump Cap, Picanha, (NAMP 184D, AusMeat 2091). A triangular shaped lean muscle from the Loin, which you may see whole or cut into narrow steaks.

Place roast fat-side down in a cast iron pan on range top. Turn heat to medium high, searing and rendering fat for 5 minutes. After a crust is formed, flip roast over and transfer pan to oven. Roast 30 minutes or until internal temperature reaches 120°F for medium rare.

Shank. Shank is arguably the toughest, cheapest cut of beef. Located in front of the brisket at the cow's forearm, this beef cut is notable for its sinewy dryness. Due to its lack of popularity, shank is not typically found in retail stores.

Coulotte Steak | Lean. With plenty of marbling, this is a juicy and savory steak.

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Flavor Boost

The alcohol in your red wine has an interesting dissolving effect on the fats (like olive oil or butter) in your sauce. The result is the release of their flavors, which contributes to the sauce as a whole. Keep in mind that a splash of wine needs time so the alcohol can sufficiently cook off.

Should you put butter in red sauce? ›

If you have a very low-fat sauce (like a tomato sauce, for instance), now is the time to add extra fat. A small amount of fat—extra-virgin olive oil or butter—is essential to good pasta sauce texture.

The biggest reason your sauce didn't thicken is that you didn't have much of anything at all in the pan that will gelatinize and help trap the water molecules present in the sauce. Starches (flour, cornstarch) will provide some of this, as will a liquid like stock that contains some dissolved collagens.

Beef Coulotte is a lesser-known and somewhat underappreciated cut from the cap muscle. It's one of three muscles that make up the top sirloin butt. It is often also referred to as the top sirloin cap. You can cut it into steaks with the fat cap on, or you can peel it and steak it with the fat cap off.

Strip Steak

This area isn't an especially muscular area, so the cut remains tender. If you remember, this cut is what makes up one side of the porterhouse and T-bone.

Coulotte steak is an overlooked cut that is excellent for direct grilling — especially for those who like lean steak. If you prefer extremely tender steak, a more expensive cut like strip or ribeye may be more appealing.