Coulotte Steak Recipe
This Coulotte Steak Recipe is packed with flavor and incredibly juicy! Simple ingredients deliver a gourmet steak perfect for any meal or barbecue.
Equipment
- Cast iron skillet or grill pan
- Tongs
- Meat Thermometer
- Cutting Board
- Sharp Knife
Ingredients
- 4 Coulotte Steaks 6 to 8 ounces each
- 2 tablespoons olive oil
- 6 cloves garlic minced
- 2 tablespoons unsalted butter
- 10 sprigs fresh thyme
- sea salt to taste
- fresh cracked pepper to taste
Instructions
Step-by-Step Instructions
- Start by taking your Coulotte steaks out of the refrigerator and allowing them to come to room temperature for about 30 minutes. Pat them dry with paper towels and season generously with sea salt and fresh cracked pepper on both sides.
- In a cast iron skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking.
- Carefully place the seasoned steaks in the hot skillet. Sear for about 4-5 minutes without moving them, allowing a golden crust to form.
- Flip the steaks using tongs. Add the minced garlic, butter, and thyme sprigs to the pan. As the butter melts, baste the steaks with the flavorful mixture using a spoon.
- Continue cooking the steaks for another 4-5 minutes for medium-rare, checking doneness with a meat thermometer aiming for 130-135°F. Adjust time for preferred doneness.
- Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let rest for 5-10 minutes to allow juices to redistribute.
- Slice the steaks against the grain into thick slices. Serve warm, drizzled with the buttery garlic and thyme mixture from the skillet.
Notes
- Use a meat thermometer to avoid overcooking and ensure perfect doneness.
- Substitute olive oil with avocado oil for a higher smoke point if desired.
- Rest the steaks after cooking to keep them juicy and tender.
- Try using ghee instead of butter for a dairy-free option.
- Fresh thyme can be replaced with rosemary or oregano for a different herb flavor.