Steak can seem very simple at first glance. You throw a slab of beef on the grill, cook it, and eat it. Sounds pretty straightforward, right?
To the novice steak eater, maybe. However, more experienced steak enthusiasts know that with each different cut of beef comes a vastly different culinary experience. Eating a perfectly prepared piece of Filet Mignon can and will taste very different than a Ribeye. Understanding all of the different cuts of beef can make you a more sophisticated steak eater, so let your master course in meats begin with an introduction to the Coulotte steak cut.
What is a Coulotte Steak Cut?
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). The cut itself comes specifically from the area between the loin and the round and is typically a couple of inches thick.
How Can I Identify a Coulotte Steak Cut?
The easiest way to identify a cut of beef as a Coulotte steak is by the thin layer of fat that typically covers one side of the cut. While Coulotte steaks do not have much fat marbling, it does have a slim layer of fat that stretches completely over the entirety of one side. From this layer comes a lot of the delicious flavoring that the Coulotte is known for, and can also give the steak a delicious texture when grilled.
Where Did the Name “Coulotte” Come From?
The name has a bit of a disputed origin. Some claim the name comes from the French word for cap (culot), which would be referencing the thin layer of fat that sits like a cap on top of the cut of steak. Others feel differently, and they would argue that the name comes from the French words for the bottom (cul), which would be referencing where the cut of steak is taken from. Regardless of the origins of the name, Coulotte has developed a reputation for being delicious!
How Should I Cook a Coulotte Steak Cut?
As mentioned above, the best way to cook a Coulotte steak cut is on the grill. Simply dry-season the meat and throw it on the grill. Just be careful not to overcook the steak! The layer of fat does a good job at retaining the steak’s moisture, allowing you to enjoy a tender and delicious morsel of meat with each and every bite. While grilling the steak is the most common method of cooking it, Coulotte steak has also been used in sandwiches, stir-fries, kabobs, and much more.
What Other Names is Coulotte Known By?
Depending on where you are located, Coulotte can go by a variety of different names. For example, in Brazil, the cut is known as picaña and is often served at Brazilian steakhouses right off the skewer. If you have ever enjoyed a slice of picaña, you have tried a Coulotte steak cut.
Enjoy a Coulotte Steak Cut (AKA Picaña) at Puerto La Boca
The Brazilian picaña found its way to Argentina and quickly became an essential part of any Argentinian steakhouse. At Puerto La Boca in Little Italy, we pride ourselves on being the most authentic Argentinian restaurant in San Diego. Therefore, our menu would not be complete without a Coulotte steak cut, and we are proud to offer tender and delicious picaña at an affordable price! If you are interested in learning more about the various different cuts of beef or would like to make a reservation, contact Puerto La Boca today by calling (619) 234-4900.
