Coulotte Steak AKA Picanha or Sirloin Cap

The steakhouse secret of the sirloin. Also known as the Picanha or Sirloin Cap, our USDA Choice Coulotte Steak offers the tender texture of a loin cut paired with the rich, robust flavor of a sirloin. Featuring a signature exterior fat cap that melts during cooking, it delivers an incredibly juicy, buttery bite every single time.

The Full Story

If you've ever dined at a Brazilian steakhouse, you've already fallen in love with this cut. Carved from the very top cap of the sirloin primal, the Coulotte Steak is highly prized by chefs and butchers, yet rarely found in standard grocery store meat counters.

What makes our USDA Choice Coulotte Steak truly extraordinary is its unique anatomy. The steak is backed by a thick, beautiful layer of natural exterior fat. When you sear or grill this cut, that fat cap renders down completely, continuously basting the lean, tender meat beneath it — infusing the steak with an intensely savory, buttery juice that rivals the flavor of a ribeye, at a much more approachable price point.

Why You'll Love It

• The Signature Fat Cap: The exterior fat layer acts as a natural shield during high-heat cooking, locking in immense moisture and flavor.
• Intense Beefy Profile: Offers a bolder, deeper, and more authentic beef flavor than a traditional strip or filet.
• Chef's Favorite: A highly versatile cut that excels over open charcoal flames, on a screaming hot cast-iron skillet, or sliced onto skewers.

Product Specifications

• Cut: Coulotte Steak (Sirloin Cap / Picanha Steak)
• Grade: USDA Choice
• Weight: 2–3 lbs
• Thickness: Approximately 1 inch
• Packaging: Individually vacuum-sealed and flash-frozen to instantly lock in premium freshness.
• Source: Raised by ranchers across the Southwest high desert, US born and bred.

Chef's Cooking Tips (The Golden Fat Sear)

1. Thaw Slowly: Keep the steak in its vacuum seal and defrost in the refrigerator overnight for the best texture.
2. Score the Fat: Before cooking, take a sharp knife and gently score a shallow diamond pattern into the white fat cap (do not cut into the meat). Rub generously with coarse sea salt.
3. Render First: Place the steak in a cold cast-iron skillet fat-side down, then turn the heat up to medium-low. Let the steak sit on its fat cap for 4–5 minutes. This slowly renders the fat into liquid gold and creates a wonderfully crispy skin.
4. Flash Sear the Meat: Once the fat is crisp, turn the heat to high. Flip the steak onto the meat sides and sear for 2–3 minutes per side until the center reaches 130°F for a perfect medium-rare.
5. Rest and Slice: Let the steak rest on a board for 5 minutes. Crucial: slice it thinly against the grain to ensure every bite melts in your mouth.

Delivery you can count on

Hand-delivered fresh to your door across the East Valley (Chandler, Gilbert, Mesa & surrounding areas) — no shipping boxes, no dry ice, just us. Flat $20 delivery fee (free once your order hits $200). Vacuum-sealed and freezer-ready for up to 12 months. No subscription, no commitment — order whenever you want.