CRISPY COULOTTE STEAK

The coulotte steak comes from the top sirloin cap muscle, also known as the picanha roast in Brazil. It's a triangular shaped muscle which rests above the top sirloin on the rump of the animal. It is one of our favorite steaks and can be cooked whole or cut into steaks!

In addition to a great beefy flavor, this steak usually comes with a beautifully thick fat cap which can be cooked until crispy. This adds a robust and delicious dimension to each bite.

This recipe could not be easier. Since the steaks tend to be on the thicker side, it's a perfect candidate for roasting in the oven for hassle free cooking and clean up. The trick is to score the fat cap with a knife, which will help render some of that fat while it turns a glorious golden brown. You can do this with any cat that has a generous fat cap, such a NY strip steak.

Step 1: Pre-heat the oven and score the fat cap. Set your oven to 375 degrees F. Using a sharp knife, create cuts in the steak fat cap going almost all the way down to the meat. If you cut into the meat a little bit, that's okay. Create a cross-hatch pattern so you end up with a checkered fat cap. Season liberally with salt the fat cap and all sides of the meat.

Step 2: Roast in the oven at 375. Place the two seasoned steaks onto a tray with a rack. If you don't have a roasting rack, don't worry about it. Place it right onto the tray. If your steaks aren't thick enough to sit comfortably fat side up, that's okay too. Just set them on their side. If you're using an internal probe thermometer, insert into the thickest part of one of the steaks and set the target internal temperature for 128 degrees F. Using these thermometers makes the task very easy to know when it's done.

Step 3: Rest the steaks and slice. Once the steaks reach 128 degrees F internal temperature, pull them from the oven and allow them to rest for at least 10 minutes before slicing. These thicker steaks need more resting time to allow enough time for the juices to settle. The steak will likely go up another few degrees, ending around 132 or 133 F internal temperature which is a perfect medium rare. Slice the steaks (against the muscle grain) into smaller pieces and make sure a little bit of that crispy fat cap is intact on each piece!