Coulotte Steak Recipe
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
8 mins
-
Additional Time
4 mins
-
Servings
4
-
Calories
403 kcal
-
Course
Main Course, Dinner
Coulotte Steak Recipe
Description
This recipe calls for seasoning the coulotte steaks with salt and freshly cracked black pepper, then searing them in olive oil over high heat before lowering to medium-high. Garlic cloves, fresh thyme sprigs, and unsalted butter are added to the pan, allowing the steaks to cook evenly while the butter bastes the meat, imparting savory herb flavors. The steaks are moved in the pan to ensure an even sear on all sides, flipped after 2-3 minutes, and cooked similarly on the other side.
After cooking, the steaks rest for 3-4 minutes to reabsorb juices and achieve a tender texture. They’re sliced thinly and served, optionally with roasted garlic butter for extra richness. The recipe notes that the dish is best enjoyed promptly, as it doesn't reheat well, but leftover steak can be stored refrigerated for up to 3 days. Adjust cooking times slightly for smaller steaks and choose preferred cooking fats such as ghee, clarified butter, or beef tallow if desired.
Overall, this method provides a seared, flavorful steak with herbaceous butter notes and a tender finish suitable for a simple meat-centered meal or as a component in salads or sandwiches.
Ingredients
- 4 6-to-8- ounce coulotte steaks
- 2 tablespoons olive oil
- 6 garlic cloves
- 2 tablespoons butter unsalted
- 10 thyme fresh, sprigs
- sea salt fresh cracked pepper
- black pepper 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
- Cook steaks immediately after searing for best texture and flavor.
- Reheat by quickly re-searing in a hot pan with a small amount of oil if necessary.
- Store cooked steaks covered in the refrigerator for up to 3 days; freezing is not recommended.
- Preferred cooking fats include olive oil, ghee, clarified butter, or beef tallow but can be substituted as desired.
- Adding herbs and garlic while moving the steak enhances the flavor and crust development.
- Rest the steaks on a cutting board for 3-4 minutes before slicing thinly on a bias to retain juices.
- Adjust cooking times by about a minute per side for smaller steaks to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 2g | 1% |
| Protein | 50g | 100% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 153mg | 51% |
| Sodium | 131mg | 5% |
| Potassium | 910mg | 19% |
| Fiber | 0.4g | 2% |
| Sugar | 0.05g | 0% |
| Vitamin A | 294IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 31mg | 3% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
