A few months ago, my girlfriend found and procured a grassfed wagyu sirloin cap or coulotte on sale at the grocery store. Since it was recently independence day and the height of grilling season, I thought it would be the perfect time to bring it out of the deep freeze and grill it up. I must admit, I was also inspired by the all day marathon of BBQ Pitmasters on TV during the 4th, so I had to give it a shot…for America of course.
Rinse coulotte and pat dry. Lightly cover coulotte with a thin layer of olive oil. This will help hold the rub on the meat. Take smoked paprika rub and liberally coat meat on all sides. Cover and place in fridge for 2 hours minimum and up to 24 hours. Remove from fridge and allow to come up to room temperature. Preheat grill on high. Sear coulotte about 2-3 minutes per side. Be aware, when you’re searing the fat cap side, your grill may flame up from the dripping fat. Reduce heat to low and cook coulotte over indirect heat. Make sure your coulotte is fat cap side up for this step so as the fat renders, it melts into the meat for more flavor. Allow coulotte to cook until center reaches 132-140 degrees for medium rare. You can test this with a digital meat thermometer. Remove from grill and tent with aluminum foil. Let meat rest about 10 minutes so the juices can redistribute and meat will finish cooking somewhat (if you slice too early, the juices will run out and the meat will be dry). Slice meat across the grain into medallions and serve with Wasabi Mayo.
*Bonus* I used a smoker box with applewood chips to enhance the flavor of the coulotte. This is definitely an optional step but it makes a big difference.