If you find whole coulotte, picanha or top sirloin cap (yes the're all the same thing!) at the store, grab it! You can cut it into incredible steaks. I share all my tips for butchering the perfect steaks, setting up the grill, and ensuring the meat is perfectly cooked. Thank you to Alocane for sponsoring this video! They have a special Ask Alocane chat set up all summer long to help you with all your burn queries. You can log on and chat here: https://www.alocane.com/askalocane. Alocane products also include soothing aloe and vitamin E to aid with fast pain relief! SEASONING: https://www.hardcorecarnivore.com/ MEAT THERMOMETER: https://www.thermoworks.com/jess-pryles?tw=BM (use code JP10) PK GRILLS: https://bit.ly/34vbBjl (use code HARDCORE) ABOUT ME: Howdy! I'm Jess Pryles. I'm a meat advocate and the boss at Hardcore Carnivore. I'm a live fire cook, author, and Meat Science grad student with a particular passion for beef. Plus, I know a thing or two about Texas style barbecue. Born in Australia, I now reside in Austin, Texas.