This cut delivers bold beefy flavor with a rich, marbled texture that grills beautifully. I discovered its potential during a coastal ride when I picked up a fresh cut from my local butcher.
The key is high heat to create perfect grill marks while keeping the interior juicy. With just salt, pepper, and fire, you’ll achieve restaurant-quality results every time.
Ingredients for Coulotte Steak Grill
Marbled beef, bold seasonings, and fire. Nothing else needed for restaurant-quality results.
| Ingredient | Amount | Notes |
|---|---|---|
| Coulotte Steak 🥩 | 2 lb | About 1.5 inches thick |
| Kosher Salt 🧂 | 2 tsp | Diamond Crystal preferred |
| Coarse Black Pepper 🌶️ | 1 tsp | Freshly ground for best flavor |
| Garlic Cloves 🧄 | 4 cloves | Peeled, smashed for rub |
| Fresh Rosemary 🌿 | 2 tbsp | Finely chopped, stems removed |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for richness |
| Unsalted Butter 🧈 | 2 tbsp | For basting while grilling |
| Fresh Thyme 🍃 | 1 tbsp | Leaves stripped from stems |
| Lemon 🍋 | 1 whole | Cut in half for serving |
| Vegetable Oil 💧 | 1 tbsp | High smoke point for grill |
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The steak is everything here. Coulotte (also called top sirloin cap) has incredible marbling and beefy flavor—ask your butcher to cut it 1.5 inches thick. I get mine from Whole Foods or a local shop with good beef. Look for bright red color with white fat streaks. If you can only find thinner cuts, adjust the cooking time to avoid overcooking.
No fresh herbs? Dried rosemary and thyme at half the amount work in a pinch. Swap butter for olive oil if avoiding dairy. The garlic can be minced instead of smashed, but smashed releases more flavor into the meat. For extra depth, add a sprinkle of smoked paprika to the rub. Don’t have kosher salt? Use table salt but cut the amount by half.
Bring the steak to room temperature before grilling—about 30 minutes out of the fridge. Leftovers? Slice thin and reheat in a skillet for 2-3 days. The butter can be swapped for ghee if you prefer. Always rest the meat after cooking for the juiciest results.
Why You’ll Love This Recipe
- 5-Minute Prep: I literally just rub the steak with salt, pepper, and smashed garlic—no marinade, no fuss.
- Smoky Garlic Bomb: The grill chars the rosemary and garlic into this ridiculous crust that’s all sweet, herby, and bold.
- Backyard Star: It’s my go-to for last-minute cookouts—feeds a crowd and feels special without the stress.
- Leftovers? No Problem: Cold slices make the best next-day sandwiches. Honestly, I sometimes make extra just for that.
Step-by-Step Instructions for Coulotte Steak
Here’s the method I use to achieve perfect grill marks and juicy, flavorful steaks every time.
Step 1: Season the Coulotte Steak Generously
Pat the 2 lb Coulotte Steak dry with paper towels—this is crucial for a good sear. I press firmly to remove all moisture from the surface.
Rub the steak all over with the 2 tbsp Olive Oil, then season aggressively with the 2 tsp Kosher Salt and 1 tsp Coarse Black Pepper. Don’t be shy; this thick cut can handle bold seasoning.
Crush the 4 cloves Garlic Cloves and press them into the meat along with the 2 tbsp Fresh Rosemary and 1 tbsp Fresh Thyme. Let it sit at room temperature for 30-45 minutes while you prep the grill.
Step 2: Preheat Grill to High Heat
Clean your grill grates thoroughly, then oil them with the 1 tbsp Vegetable Oil using a paper towel. This prevents sticking and helps create those beautiful grill marks.
Preheat your grill to high heat (about 450-500°F). I like to use all burners to ensure even heat distribution. You’ll know it’s ready when you can hold your hand 3 inches above the grates for only 2-3 seconds.
Let the grill heat for at least 10-15 minutes after lighting to ensure the grates are properly hot. This step is non-negotiable for achieving that perfect crust.
Step 3: Sear and Baste the Steak
Place the steak on the grill and sear undisturbed for 4-5 minutes per side to develop a deep crust. You’ll hear that beautiful sizzle when it hits the grates—music to my ears.
After the first flip, add the 2 tbsp Unsalted Butter to the steak and let it melt. I baste the steak with the melted butter every 30 seconds using a spoon, making sure to get the edges too.
For medium-rare, aim for an internal temperature of 130-135°F (it’ll rise to 140°F while resting). Use a meat thermometer to check—this cut is forgiving but deserves precision.
Step 4: Rest and Serve with Lemon
Transfer the steak to a cutting board and let it rest uncovered for 10 minutes. This allows the juices to redistribute, ensuring every bite is tender and flavorful.
While it rests, I like to squeeze a little juice from the 1 whole Lemon over the top for brightness. Slice against the grain into ½-inch thick pieces—this short fiber makes for easier chewing.
The exterior should have a beautiful crust with clear grill marks, while the interior stays juicy and pink. Serve immediately with the remaining lemon halves on the side for squeezing.
Pro Tips For Making Coulotte Steak Grill
- Salt Generously: Coulotte has a thick fat cap—hit it with kosher salt at least 40 minutes before grilling so the seasoning penetrates beyond the surface. I learned this the hard way after serving under-seasoned steaks to skeptical guests.
- Start Hot, Finish Smart: Sear over direct high heat for 2-3 minutes per side, then move to indirect heat to finish. This gives you that crust without turning the rosemary and garlic to bitter charcoal.
- Don’t Trim the Fat: That thick fat cap is the coulotte’s signature—leaving it intact keeps the meat juicy and adds flavor as it renders. Skimming it off later is easier than fixing a dry steak.
- Smash the Garlic: Lightly crush the garlic cloves before tossing them on the grill with the steak—this releases the oils without burning the cloves to a bitter, acrid mess. Sounds simple, but it actually changes the outcome.
Make-Ahead Tips for This Dish
Prep Ahead of Time
I always prep my seasoning blend the night before—combine the 2 tsp Kosher Salt, 1 tsp Coarse Black Pepper, 2 tbsp Fresh Rosemary, and 1 tbsp Fresh Thyme in a small bowl. This lets the flavors meld overnight.
Steak Prep
Pat the 2 lb Coulotte Steak dry and rub with 2 tbsp Olive Oil up to 2 hours before cooking. Store it uncovered in the fridge—this helps develop a better crust. Bring it out 30-45 minutes before grilling to reach room temperature.
Grill Setup
Clean and oil your grill grates the morning of your cook. This prevents last-minute rushing. I keep my Vegetable Oil and a paper towel near the grill for quick touch-ups before searing.
Basting Station
Have your 2 tbsp Unsalted Butter ready in a small bowl near the grill. I also prep the 4 cloves Garlic Cloves smashed and ready to press into the steak just before cooking. 🔥
Resting Space
Set up your cutting board with a warm plate or tray to rest the steak. I like to place the 1 whole Lemon halves nearby for immediate use after resting. This small prep makes serving seamless.
Leftovers Plan
If cooking for a crowd, slice any leftover steak against the grain and store in an airtight container in the fridge for up to 4 days. It reheats beautifully in a skillet with a splash of water. ✨
Nutrition Facts
Frequently Asked Questions
What’s the ideal thickness for grilling?
For best results, use cuts that are 1.5 inches thick. Thinner steaks cook too quickly and can dry out, while thicker ones may burn on the outside before the inside reaches the desired doneness.
Can I use a gas grill instead of charcoal?
Preheat your gas grill to 450-500°F for the same searing effect. The key is high, consistent heat regardless of fuel type. Just be sure to clean and oil the grates well.
How do I know when it’s done without a thermometer?
Press the steak with tongs: rare feels soft, medium-rare springs back slightly, and well-done feels firm. For medium-rare, aim for 130-135°F internally. Always let it rest for 10 minutes before serving.
What if my steak isn’t marbled enough?
Choose a different cut next time, but for now, baste frequently with butter and herbs to add moisture and flavor. Avoid overcooking—pull it off at 130°F for medium-rare.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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