culotte steak

Sirloin cap (also called culotte steak, coulotte steak, or picanha) is a fantastic, tender, slightly lesser-known cut of beef. It lends itself beautifully to our easy reverse searing method. You can serve it with the chimichurri linked here, or however you like. On salads or sandwiches, plain, or with your favorite sauce.

Reverse Sear Sirloin Cap with Chimichurri

sirloin cap

fine sea salt

black pepper

Preheat oven to 250°F (121°C) with a rack...

Preheat oven to 250°F (121°C) with a rack in the center.

Pat sirloin cap dry with paper towels.

Score the fat in a crosshatch pattern. Make...

Score the fat in a crosshatch pattern. Make the cuts deep enough to cut through the fat but not through the meat. See video and step-by-step photos in post for visual cues.

Sprinkle both sides generously with salt and pepper.

Place meat cut-side down in a cast iron...

Place meat cut-side down in a cast iron pan.

Roast for about 30 minutes, until internal temperature...

Roast for about 30 minutes, until internal temperature reaches 105°F (41°C).

Remove meat from pan and place pan over...

Remove meat from pan and place pan over high heat on stovetop.

Place meat back in pan and sear 1...

Place meat back in pan and sear 1 to 2 minutes per side, until golden brown.

Rest 10 minutes before slicing against the grain.

Serve with chimichurri sauce (if you like).

https://mediavine-res.cloudinary.com/video/upload/aokgopv68ig71pasxjry.mp4

Sirloin cap (also called culotte or coulotte steak and picanha) is a FABULOUS, tender cut of beef that's a little bit lesser-known. Here's how to cook it, and why you should.

How to Cook Sirloin Cap (And Why You Should!)

Get the best coulotte steak recipe for cast iron searing or grilling this beef cut. Make super tender, juicy “picanha steak”, with complete details on exactly what is coulotte steak and how to cook it. Let’s go!

How To Cook Coulotte Steak Recipe | Sip Bite Go

(8 ounces) coulotte steak ((aka top sirloin cap roast))

olive oil

tsp salt

tsp black pepper

garlic powder

make steak seasoning

Make the coulotte steak seasoning. In a small mixing bowl, combine the salt, black pepper, and garlic powder to make the dry rub.

score coulotte fat cap

Score the coulotte fat cap. Score fat cap in 1/2 inch perpendicular lines. See Sip Bite Go recipe video for coulotte steak for an example.

season coulotte steak

Season coulotte steak. Generously sprinkle steak seasoning all over beef cut.

sear coulotte steak

Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down. Sear steak about 2-3 minutes until a brown crust forms on the side of the beef touching the pan. Flip the steak and sear the other side for about 2-3 minutes until steak forms a brown crust. Quickly sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but not longer so the steak doesn’t overcook.

check internal temperature

Use a meat thermometer to check the steak temperature. The steak in the Sip Bite go recipe was cooked to medium rare, almost medium at 135°F-140°F. If steak has not yet reached your desired steak temperature, keep flipping it every 20-30 seconds until it reaches temperature. (I recommend to take it off the heat a little before the desired steak temp has been reached, since it continues cooking off of the heat).

rest coulotte steak

Rest steak on a cutting board for 10 minutes, then serve. You can add 1 tbsp butter, or compound butter as seen on Sip Bite Go, on top of steak at this time to melt and add juicy flavor.

grill coulotte steak

Use the same method above, but brush or spray some cooking spray on the grill before adding the steak. Cook steak on high heat (about 500°F). Use the same method of cooking a few minutes on each side, then flipping the steak until it reaches its desired temperature.

How to grill coulotte steak

https://www.youtube.com/watch?v=fKm9TPXWw9A

The BEST coulotte steak recipe for cast iron searing or grilling. ⬇RECIPE BELOW⬇ Make super tender, juicy “picanha steak”, with complete details on exactly what is coulotte steak and how to cook it. Let’s cook steak!

Print recipe -- https://sipbitego.com/coulotte-steak

This beef cut is also called top sirloin cap steak, picanha steak (in Brazil), fat cap steak, sirloin primal cut, rump cap steak (or some other reference to sirloin butt and bottom).

VIDEO HIGHLIGHTS
00:00 Overview for How To Cook Coulotte Steak With Cast Iron Sear.
00:23 Score coulotte fat cap. 
00:46 Combine salt, black pepper, and garlic powder to make coulotte steak seasoning.
00:57 Generously sprinkle steak seasoning all over beef cut. 
01:07 Heat cast iron skillet to medium-high heat.
01:24 Sear steak about 2-3 minutes until brown crust forms. Flip steak.
01:34 Quickly sear edges for 10-20 seconds each to brown them.
01:54 Cook steak to 135°F-140°F for medium rare, medium. 
02:14 Add 1 tbsp butter, or compound butter.
02:30 Rest steak on cutting board for 10 minutes, then serve. 

Ingredients

1 (8oz) coulotte steak (aka top sirloin cap roast)
1 tsp olive oil

For the coulotte steak seasoning
salt
black pepper
garlic powder

1. Make the coulotte steak seasoning. In a small mixing bowl, combine the salt, black pepper, and garlic powder.

2. Score the coulotte fat cap. Score fat cap in 1/2 inch perpendicular lines. See Sip Bite Go recipe video for coulotte steak for an example. 

3. Season coulotte steak. Generously sprinkle steak seasoning all over beef cut. 

4. Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down. Sear steak about 2-3 minutes until a brown crust forms on the side of the beef touching the pan.

Flip the steak and sear the other side for about 2-3 minutes until steak forms a brown crust. Quickly sear the edges (using tongs to hold the steak) for 10-20 seconds each to brown them, but not longer so the steak doesn’t overcook. 

5. Use a meat thermometer to check the steak temperature. The steak in the Sip Bite go recipe was cooked to medium rare, almost medium at 135°F-140°F. 

If steak has not yet reached your desired steak temperature, keep flipping it every 20-30 seconds until it reaches temperature. (I recommend to take it off the heat a little before the desired steak temp has been reached, since it continues cooking off of the heat). 

6. Rest steak on a cutting board for 10 minutes, then serve. You can add 1 tbsp butter, or compound butter as seen on Sip Bite Go, on top of steak at this time to melt and add juicy flavor.

Print recipe -- https://sipbitego.com/coulotte-steak

Coulotte STEAK TEMPERATURE CHART
* Rare steak (125-130°F) is still red inside.
* Medium rare steak (130-140°F) is red to pink inside.
* Medium steak (140-150°F) is mostly pink, similar to Sip Bite Go photos. 
* Medium well steak (150-160°F) has just a slight bit of pink inside.
* Well cooked steak (160°F) has no red or pink inside.
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Want to get that "restaurant quality" taste at home? The secret is all in the sauce! Get my free sauce guide you can print and enjoy again and again: https://sipbitego.com/sauce-recipe-ebook

EASY SAUCES FOR STEAK
Jalapeno Ranch SAUCE For Meats - https://youtu.be/AeZ04yImu6I
Creamy Peppercorn Sauce - https://youtu.be/0e4X50fyfOE

MORE STEAK RECIPE IDEAS
Flank Steak Marinade - https://youtu.be/J8PUnKSmnIU
Sous Vide RIBEYE Steak - https://youtu.be/W1lHVr0OGLU
Sous Vide MAYO SEAR For Beginners - https://youtu.be/uVRBGrN-Rec
Sous Vide TRI TIP Roast - https://youtu.be/cAwkMeRCi3c
Sous Vide PRIME RIB - https://youtu.be/e-t_UdbdVZI
Sous Vide Porterhouse Steak - https://youtu.be/A_JLjyeVNw8
How To Vacuum Seal Ribeye - https://youtu.be/M01Zv1F0EI8
Sous Vide T Bone Steak - https://youtu.be/DTlaWKhbOgI

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#sipbitego #steaks #bbq #coulotte #coulottesteak #picanha #picanhasteak #beef #steakrecipe #steaks #castironcooking

Hey – It’s Jenna Passaro from Portland, Oregon. Since I wfh and love to cook, there’s always something fun going on in my kitchen. It's all captured on Sip Bite Go, where I share how to make restaurant-style food at home. Everything from meals for the family like pizza and Italian stuffed peppers, to sous vide cooking. https://www.sipbitego.com

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https://www.youtube.com/watch?v=fKm9TPXWw9A&feature=youtu.be

How To Cook Coulotte Steak - Cast Iron Sear (AKA PICANHA)

Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor! Check out also our picanha roast!

Grilled Picanha Steak

2-3 lbs picanha roast

Chimichurri sauce (Recipe in the notes (OPTIONAL))

Lime wedges

SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.

Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but score the fat cap!

SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending on how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!

PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C).  Carefully, oil the grates of your grill!

GRILL THE PICANHA STEAKS:  Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to be cooked more evenly.

Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.

LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra rocks of salt (not dissolved), and let the steaks rest for 5 minutes, tented with foil,  before slicing to allow their juices to distribute.

SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

https://www.youtube.com/watch?v=gzdIwbKqmjc

https://www.easyanddelish.com/grilled-picanha-steak/
Grilled picanha steak is one of those easy Brazilian recipes full of juicy, melt-in-your-mouth flavors. The steaks are skewered and grilled until tender, then served with homemade chimichurri sauce and lime wedges. The fat cap keeps it incredibly moist and adds so much flavor.  This easy picanha steak recipe is paleo, keto, low carb, gluten-free, dairy-free, 2 ingredient, and whole30 and will have them coming back for more! Recipe below.

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Other recipes you might enjoy:
--Picanha Roast Recipe: https://youtu.be/vF8ezl8ZTI0
--Marinated Skirt Steak Recipe: Mexican Carne Asada: https://youtube.com/shorts/zEcHDvP8jsQ
--How to Cook Skirt Steak: https://youtu.be/tOnhu7-zeSE
--5 Skirt Steak Marinade Recipes: https://youtu.be/N9c5R_XTuao
--Grilled Pork Chops: https://youtu.be/jXyjXcqk20g
--Mexican Carne Asada Marinade Recipe: Mexican Skirt Steak Marinade Recipe: https://youtu.be/2QGhNfhCWgo
--Grilled Salmon with Caribbean Salsa & Grilling Salmon Guide: https://youtu.be/VG33fr5qVoY
--Air Fryer Steak: https://youtu.be/P_fxbnCXVs8
--Flank Steak for the Win!  https://youtube.com/shorts/cgINvvxqRdo


EASY PICANHA RECIPE
Ingredients for Picanha Steak Recipe:
**2-3 lbs picanha roast (I used USDA CHOICE because it is cheaper and is still tender (other names: top sirloin cap, rump cover, rump cap, or culotte steak). NOTE: Do NOT remove the fat cap! Because it is a tender cut, there is no need to pay more for USDA prime or Wagyu.)
**2-3 TBSP of rock salt or 1 tablespoon per pound of meat

SERVE WITH:
Chimichurri sauce Recipe in the notes (OPTIONAL)
Lime wedges

Instructions how to cook picanha on grill:
1. SLICE THE PICANHA ROAST: Do NOT remove the fat cap!!! Instead, score the cap of fat in a crosshatch pattern, NOT cutting too deeply. Slice the roast into 1.5-2-inch steaks on an angle perpendicular to the fibers running diagonally through the picanha.
2. Depending on the size of your roast, it may yield 5 or more steaks. If you bought the picanha already sliced, you won’t need to slice it but do score the fat cap!
3. SKEWER AND SEASON: Fold each picanha steak in half or C-shape and then skewer each through 2-metal skewers with the fat side down on the outside of the skewers. Next, season the steaks all over with the salt. Let them sit at room temperature while firing up your grill! NOTE: Depending how long or short your skewers are, skewer only 2-3 steaks per skewer/double-skewer!
4. PREP THE CHARCOAL GRILL: Clean the grates of your grill. Set a two-zone grilling (hot and cool zones) if you don’t have a rotisserie. Use lump charcoal to give the meat a more authentic profile flavor! Preheat your charcoal grill at high heat (500 degrees F OR 260 degrees C). Carefully, oil the grates of your grill!
5. GRILL THE PICANHA STEAKS: Place the steaks directly between your hot and cool zones. Make sure to flip the skewers every 2-3 minutes, closing the lid in between flipping. This will help the steaks to cook more evenly.
6. Begin to check their internal temperature with a meat thermometer after 15 minutes of cooking. It’ll take about 20-25 minutes to cook them to rare to medium-rare (125-130 degrees F (or 52-54 degrees C). The middle of the steaks will rare and the outside will be medium-rare.
7. LET THEM REST: Remove the meat skewers from the grill, tap them with the side of a knife to remove any extra undissolved rocks of salt, and let the steaks rest for 5 minutes, tented with foil, before slicing to allow the juices to distribute.
8. SLICE AND SERVE: Use a sharp steak knife to slice the meat right off the skewer directly onto plates. Serve with chimichurri sauce and lime wedges on the side! NOTE: Brazilians usually eat the fat cap as well (it is flavorful) but you can make that choice for yourself.

Recipe Notes:
CHIMICHURRI SAUCE
In a medium bowl, mix well:
½ cup olive oil
2 tablespoons red wine vinegar
½ cup finely chopped parsley
4 cloves garlic, minced
1 small red chili, de-seeded and finely chopped
¾ teaspoon dried oregano
1 teaspoon coarse salt
½ teaspoon of black pepper
Let the sauce sit for at least 10 minutes to 1 hour to release all of the flavors into the oil before using.
But you can prepare this easy recipe up to 24 hours ahead and chill it, covered, in the fridge.
The ingredients must be finely chopped, with a chunky texture.


#shorts #grilledsteak #picanha #steaks #keto #lowcarbrecipe #lowcarbrecipes #ketorecipes #paleofood #paleo #grilling

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