How To Make Coulotte
Be it seared or grilled, you can't go wrong with a juicy coulotte steak! This easy recipe uses simple flavorings for a quick, scrumptious bite
Coulotte Steak Seasoning:
In a small mixing bowl, combine the salt, black pepper, and garlic powder to make the dry rub.
Score the coulotte fat cap. Score fat cap in ½-inch perpendicular lines.
- Season coulotte steak. Generously sprinkle steak seasoning all over beef cut.
- Sear coulotte steak. Heat a cast iron skillet to medium-high heat. Add olive oil and once it becomes hot and shiny and begins to smoke, add the steak, fat side down.
Sear steak for about 2 to 3 minutes until a brown crust forms on the side of the beef touching the pan. Flip the steak and sear the other side for about 2 to 3 minutes until the steak forms a brown crust. Quickly sear the edges for 10 to 20 seconds each to brown them, but not longer so the steak doesn’t overcook.
Use a meat thermometer to check the steak temperature. It should reach 135 to 140 degrees F for medium-rare.
Rest the steak on a cutting board for 10 minutes, then serve. Enjoy!
- If steak has not yet reached your desired steak temperature, keep flipping it every 20 to 30 seconds until it reaches temperature.
- For a grilled version, use the same method above, but brush or spray some cooking spray on the grill before adding the steak. Cook steak on high heat, about 500 degrees F. Use the same method of cooking for a few minutes on each side, then flip the steak until it reaches its desired temperature.
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