Grilled Coulotte Steaks with Blak and Texas Beef BBQ Rub
Every pitmaster has a cut they reach for when it is time to let pure beef flavor shine. For us, that cut is the Coulotte. Known as the cap of the top sirloin, this steak delivers rich marbling, tenderness, and that unmistakably deep beef flavor that makes every bite memorable. In Brazil, it is known as picanha, cooked over open flames and sliced straight from the skewer. Here in our backyard, we bring that same energy to the grill using a two-zone setup and the unmistakable flavor of Revolution Barbecue seasonings.
We start by layering Revolution Barbecue Blak Seasoning, which adds a touch of honeyed depth, earthy cumin, and subtle garlic and mustard notes. Then we follow with Revolution Barbecue Texas Beef BBQ Rub to highlight the natural savoriness of the meat with paprika, bell pepper, and a light smoky finish. Together they create a crust that caramelizes beautifully and bursts with balanced flavor. This steak is grilled with confidence, crafted with care, and finished with the kind of flavor that defines a great Colorado backyard cookout.
Grilled Coulotte Steaks with Blak and Texas Beef BBQ Rub
2
10 minutes
25 minutes
480
American
Main Dish
There is an art to grilling a Coulotte steak. The secret is knowing when to sear, when to rest, and when to let the fat cap do the work. This cut rewards patience and precision, with marbling that melts down into buttery richness as the meat cooks. The two-zone grilling technique gives you the best of both worlds. You get a crust worthy of a steakhouse and an interior that stays tender and juicy.
In this version, the Revolution Barbecue Blak Seasoning forms the foundation with a smooth balance of natural sweetness from honey powder, earthy depth from cumin and charcoal, and subtle savory notes of garlic, onion, and mustard. The Texas Beef BBQ Rub layers on top, adding its signature mix of savory bell pepper, garlic, and paprika for a clean and bold finish. The result is a steak with an unmistakable aroma, deep color, and rich flavor that proves great grilling comes from balance, simplicity, and timing.
Ingredients
- 2 Coulotte steaks (approximately 12 ounces each)
- 1 teaspoon Revolution Barbecue Blak Seasoning per steak
- 1 teaspoon Revolution Barbecue Texas Beef BBQ Rub per steak
- 2 teaspoons high-heat neutral oil (avocado or grapeseed)
Directions
- Prepare the Steaks: Pat the steaks dry with paper towels. Lightly coat with neutral oil. Season both sides first with Revolution Barbecue Blak Seasoning, then follow with Revolution Barbecue Texas Beef BBQ Rub to create a layered crust.
- Preheat the Grill: Set up your grill for two-zone cooking, with one side hot and the other cool. The hot zone should reach above 500°F (260°C).
- Sear the Steaks: Place the steaks directly over the hot side of the grill. Sear for 2 to 3 minutes without moving them to build the first set of grill marks.
- Flip and Repeat: Turn the steaks and sear for another 2 to 3 minutes.
- Create Cross-Hatch Marks: Rotate each steak 45 degrees and sear for another 2 to 3 minutes per side until a beautiful cross-hatch pattern forms.
- Finish on Indirect Heat: Move the steaks to the cooler side of the grill, close the lid, and cook to your desired doneness. Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, or 145°F for medium.
- Rest and Serve: Transfer the steaks to a cutting board and rest for 5 to 10 minutes before slicing against the grain.
