Grilled Coulotte with Rosemary-Garlic Herb Butter

Steps

1. Step 1

   Make the herb butter: in a small bowl, mash the softened butter with the garlic, rosemary, parsley, salt and lemon zest until evenly combined.

   10 min

   • 1 stick unsalted butter (4 oz)
   • 3 cloves garlic
   • 2 tsp fresh rosemary
   • 3 tbsp flat-leaf parsley
   • 1/2 tsp kosher salt
   • 1/2 tsp lemon zest
2. Step 2

   Scrape the butter onto a sheet of plastic wrap or parchment, roll it into a log about 1 1/2 inches thick, twist the ends closed and chill until firm, at least 1 hour (or up to 3 days).

   1 hr, hands-off

3. Step 3

   Pat the beef dry. With a sharp knife, score the fat cap in a diamond pattern, cutting about 1/4 inch deep into the fat but not into the meat. Season the whole roast all over with the kosher salt and black pepper, working the salt into the scored fat. Let it sit at room temperature while the grill heats, about 30 minutes.

   30 min

   • 2–2 1/2 lb whole top sirloin cap (coulotte/picanha), fat cap on
   • 1 tbsp kosher salt
   • 1 tsp coarsely ground black pepper
4. Step 4

   Set up the grill for two-zone cooking: bank the lit charcoal on one half, or light only the burners on one side of a gas grill. Aim for about 275°F on the cooler, indirect side with the lid closed.

   15 min · 275°F

5. Step 5

   Put the roast fat-cap up on the cooler side, away from the fire, and close the lid. Cook until an instant-read thermometer in the thickest part reads 115–120°F for medium-rare, 30 to 40 minutes. Check at 25 minutes, since thickness varies.

   35 min, hands-off · 275°F

   • 2–2 1/2 lb whole top sirloin cap (coulotte/picanha), fat cap on
6. Step 6

   Move the roast fat-cap down over the hot side to render and crisp the fat, 4 to 6 minutes, sliding it back to the cool side for a moment if flames flare up. Turn it and sear the meat sides 1 to 2 minutes each, until the whole roast is browned and the center reads 125–130°F.

   8 min

   • 2–2 1/2 lb whole top sirloin cap (coulotte/picanha), fat cap on
7. Step 7

   Transfer to a cutting board and rest, uncovered, for 10 to 15 minutes. The temperature will climb a few degrees as it sits.

   12 min, hands-off

8. Step 8

   Find the direction the muscle fibers run and slice the roast across them into thick slices, about 1/2 inch. Cut the chilled butter into 1/4-inch rounds, lay one or two over each portion of warm beef, and finish with flaky sea salt.

   5 min

   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026