Coulotte Steak

a.k.a : Top Sirloin Cap, Top Loin Petite Roast, Sirloin Strip, Coulotte Roast

cooking methods:

cut description:

One of the most tender cuts from the sirloin, the coulotte steak is taken from the top sirloin, directly below the tenderloin. It has a meaty robust flavor and can handle a strong marinade or dry rub. It can be marinated and roasted whole and then grilled or roasted, or sliced into smaller steaks and then skewered and grilled.

the difference

The ButcherBox grass-fed coulotte steak comes as one whole 24oz roast. It is butchered with a small layer of fat still attached which helps keep the steak moist and adds a delicious meaty flavor when grilled or seared.

Grilling Recipe

  • Preheat grill. If using open flame, allow heat source to burn down somewhat, minimizing flare-ups.
  • Make sure grill surface is extremely hot.
  • Wipe grill surface down with vegetable oil or nonstick cooking spray immediately before grilling.
  • For nice crosshatch marks, place coulotte steak at 45 degree angle across the hottest part of the grill grates.
  • Grill 3 minutes per side, with a quarter turn every 1.5 minutes.
  • Move steak to cooler part of grill. Cook for about 8 minutes per side, with a quarter turn every 4 minutes.
  • For medium-rare, the internal temperature should read 125°F.
  • Slice steak against the grain.

Roasting Recipe

  • Preheat oven to 425°F.
  • Place coulotte steak in pan brushed with small amount of oil.
  • Roast in oven for 15 minutes.
  • Reduce heat to 350°F and continue to roast for 15 to 20 minutes or until internal temperature reaches 115°F for medium rare.
  • Slice steak against the grain.

Searing Recipe



  • Remember! Grass-fed Beef cooks about 30% faster than regular beef due to its lean structure. It can easily overcook so err on the side of caution.
  • If your goal is a medium-rare steak with a final temperature of 125°F, remove the steak from the heat when the thermometer reads 115°F.
  • For the best possible flavor and texture, always allow ButcherBox Grass-fed Beef to rest in a warm place 8 to 10 minutes after cooking before cutting or serving.

Defrost Instructions :

  • Allow meat to defrost in the refrigerator overnight. It’s best left in its original packaging.
  • For a quick defrost, place in a bowl of cool water in sink and allow a steady drip from tap to keep water moving.
  • For cuts of meat an inch thick or less, a warm water bath at 125 degrees will defrost in 10 to 15 minutes, but be sure not to leave the meat in water for longer than 30 minutes.
  • Allow beef to reach room temperature before cooking

Happy Eating !