Coulotte/Picanha
Coulotte/Picanha
Introducing our Dry-Aged coulotte steak, also famously known as the picanha – the crown jewel of Brazilian grilling! Whether you prefer the convenience of coulotte steaks or the whole muscle picanha, we've got your carnivorous cravings covered.
This is a choice cut in Brazil, and a favorite at churrascarias. Grill this steak over high heat, sear in a cast iron skillet, or sous vide and finish in a pan. We suggest leaving the fat cap on for cooking to keep the steak nice and juicy (plus the fat is crazy delicious). Serve rare for great results every time.
Cooking Notes
Coulotte steak is best cooked rare using high-heat methods to get a nice crust, then slowed down on the cooler side of the grill until it reaches 123°F. The coulotte steaks cook quickly and should be rested before slicing and serving. For sous vide enthusiasts, try this method: Sous Vide (130°F/54°C): Prep: Season steak with salt, pepper, and herbs/spices. Let sit for 30 minutes. Sous Vide: Preheat water bath to 130°F (54°C). Place steak in bag, remove air, and seal. Cook: Submerge in water bath for 6 hours for rare to medium-rare. Sear: Pat steak dry, sear in hot skillet with oil for 1-2 mins per side. Rest: Let steak rest before slicing.
How to Prepare
Grilled
Skillet
