Learn how to perfectly cook this inexpensive tender Coulotte steak recipe that is the perfect weeknight beef meal.
Servings: 4
Prep Time: 5 minutesminutes
Cook Time: 8 minutesminutes
Resting Time: 4 minutesminutes
Ingredients
4 6-to-8-ounceCoulotte Steaks
2tablespoonsolive oil
6garlic cloves
2tablespoonsunsalted butter
10sprigs of fresh thyme
sea salt and fresh cracked pepper
Instructions
Season the Coulotte steak on both sides with salt and pepper
Next, add the olive oil to a large frying pan over high heat until it begins to smoke lightly.
Place the steaks into the pan and immediately turn the heat down to medium-high. Be sure not to crowd the pan to sear the steak, not steam it.
Add in the garlic cloves, fresh thyme, and unsalted butter.
Cook the steaks for 1 minute before moving them around the pan to ensure it becomes browned on every square millimeter of the steak.
After 2-3 minutes of cooking, flip the steak over and repeat the process. I like adding herbs and garlic on top of the steak while moving it around in the pan.
Remove the steak after 2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes to rest.
I like to Slice the steaks thin and, on a bias, serve it with optional roasted garlic butter.
Notes
Make-Ahead: Seared steak is meant to be eaten as soon as it is done cooking.How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.Some things I prefer to cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.I like adding herbs and garlic to the steak while moving it around in the pan.If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quicklyWhen the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.