Oven-to-Pan Coulotte | Picanha | Sirloin Cap | Rump Cap Steaks
(Serves 3-4)
NOTE: Coulotte steaks vary in size, so the times here should be viewed as guidance rather than gospel. An instant read thermometer will help during the pan-searing phase. As always, erring on the side of undercooking is always better than overcooking, which can turn delicious grass fed heritage beef into gray shoe leather.
INGREDIENTS
1 Package Randall Lineback Coulotte Steaks (2 per package), weighing approx. 1.5-2 lbs (*NOTE: If you are working with smaller steaks, adjust the cooking time downward accordingly)
Olive oil
Salt and Pepper
Dry rub (if desired)
PREPARATION
Bring Coulottes to room temperature before cooking.
Heat oven to 200 degrees (Bake setting)
Rub Coulotte Steaks with a small bit of olive oil, generously salt and pepper and/or shake on a dry rub of your choice
Place fat cap up on a raised rack on a baking pan lined with aluminum foil
Cook at 200 degrees for 30 - 40 minutes (30 minutes if your steaks are closer to 1-1.5 lbs total, 40 minutes if your steaks are closer to 1.5-2 lbs)… If you have an instant read thermometer that you trust, it should read around 110 degrees, though with thin steaks it’s often very difficult to get an accurate read on internal temperature.
Remove from oven and let rest for 5 minutes (so the steaks reabsorbs its juices).
Heat 1-2 tablespoons oil (olive oil or another oil with a high smoking point) in a sauté pan or skillet over medium high heat.
Slice steaks along the grain into individual portions (2-3 equal parts each). Pat dry.
Sear each side for about 1-1.5 minutes (you’ll find that the steaks puff up a bit in the pan, so you have 3-4 sides). Total searing time should be around 4-6 minutes… NOTE: unlike a lot of Randall cuts, coulottes do well cooked to medium (they become more tender), so don’t be afraid of the searing phase.
Let rest for 5 minutes.
There is internal family disagreement about whether to keep or toss the fat cap. Some family members didn’t mind the chew (there’s a bit of silverskin under the fat) and felt that the flavor bomb of the fat was worth it. Others preferred to slice the whole fat cap off at the outset— we leave the final decision to you!
You can serve as individual steaks or cut against the grain and serve in slices.