The Coulotte is simply a Picanha cut into individual steaks without the C-shape skewer. Calculate the thermal crossover point where thick steaks require a reverse sear rather than direct grilling.

Master Rule: Any Coulotte steak thicker than 1.5 inches requires indirect heat to prevent the fat cap from burning before the center reaches medium-rare.

Configure Parameters

1.5 inches
130 °F

Calculated Targets

Recommended Method
Reverse Sear
Optimal cooking strategy for this thickness.
Indirect Time
45 mins
Sear Time (Per Side)
1.5 mins
Rest Time
10 mins
A contextual tip that changes based on input values.

Thermal Dynamics by Thickness

Thickness Cooking Method Gradient Result
1.0 inch Direct Heat Moderate gray band
1.5 inches Transitional / Reverse Minimal gray band
2.0 inches Reverse Sear Edge-to-edge perfection
3.0 inches Roast & Sear Edge-to-edge perfection

Precision Master Protocol

  1. 1
    Step 1: Score the fat cap in a crosshatch pattern, being careful not to cut into the meat.
  2. 2
    Step 2: Season heavily with coarse salt, rubbing it into the scored fat.
  3. 3
    Step 3: If using Reverse Sear, bake at 250°F until internal temp hits 115°F.
  4. 4
    Step 4: Heat a cast iron skillet to smoking hot (no oil needed, the fat cap will render).
  5. 5
    Step 5: Sear the fat cap first for 2 minutes to render and crisp, then sear the meat sides.
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