Two of the most tender and juicy cuts of beef, from one of my homegrown Dexter cows.
Ball Tip Steak - a boneless cut from the bottom of the sirloin tip that takes well to marinading. It is part of the round and is thus very lean, but it can be very tender if properly cooked and thinly sliced.
Coulotte Steak - tender and juicy cut from the sirloin. Please let the beefy flavor dominate; no marinade or rub for this cut. It's often labeled top sirloin cap and packaged trimmed of fat. In Brazil it is known as picanha and has a thick layer of fat on one side. My beef processor trims off the fat cap and calls it coulotte, which is how I am referring to it.
Ball tip marinaded, dusted with salt, cooked indirect, then reverse sear.
Coulotte (picanha) dusted with salt, cooked indirect then reverse seared.
And I'm playing some old-time slide guitar: Wade in the Water, an old spiritual.
Ball Tip Steak - a boneless cut from the bottom of the sirloin tip that takes well to marinading. It is part of the round and is thus very lean, but it can be very tender if properly cooked and thinly sliced.
Coulotte Steak - tender and juicy cut from the sirloin. Please let the beefy flavor dominate; no marinade or rub for this cut. It's often labeled top sirloin cap and packaged trimmed of fat. In Brazil it is known as picanha and has a thick layer of fat on one side. My beef processor trims off the fat cap and calls it coulotte, which is how I am referring to it.
Ball tip marinaded, dusted with salt, cooked indirect, then reverse sear.
Coulotte (picanha) dusted with salt, cooked indirect then reverse seared.
And I'm playing some old-time slide guitar: Wade in the Water, an old spiritual.
. Leave that fat cap on 
