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A perfectly seared beef coulotte steak with a caramelized crust, garnished with fresh rosemary and thyme, served on a rustic plate alongside garlic mashed potatoes and herb-roasted vegetables on a wooden table with warm natural lighting.

Beef Coulotte Steak

Indulge in a friendly beef coulotte steak that’s seared to tender, juicy perfection. This high-protein main course bursts with rich, beefy flavor and aromatic herbs—ideal for a memorable, satisfying meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Steakhouse
Servings 2 people
Calories 550 kcal

Ingredients
  

Key Ingredients :

  • 1 Beef Coulotte Steak (about 1.5 lbs) – Look for well-marbled, USDA Prime or Choice beef for the best results.
  • 1 tbsp olive oil or avocado oil – Helps achieve a perfect sear and enhances richness.
  • 1 ½ tsp coarse salt – A must for drawing out natural juices and intensifying flavor.
  • 1 tsp freshly cracked black pepper – Adds a subtle peppery bite that complements the beef.
  • 2 tbsp unsalted butter – Infuses the steak with richness and a silky finish.
  • 2-3 garlic cloves smashed – Enhances the aroma and pairs beautifully with butter-basted steak.
  • 2-3 sprigs fresh rosemary or thyme – Adds an herbaceous depth without overpowering the meat.

Optional Variations :

  • Smoky & Spicy: Add ½ tsp smoked paprika + ¼ tsp cayenne pepper for a bold kick.
  • Garlic & Herb: Mix ½ tsp garlic powder + ½ tsp dried oregano for an earthy balance.
  • Steakhouse Blend: Use ½ tsp onion powder + ½ tsp crushed red pepper flakes for a well-rounded taste.

Instructions
 

Preparing the Steak

  • Bring to Room Temperature: Remove the steak from the refrigerator about 20 minutes before cooking for even heat distribution.
  • Final Seasoning: Pat it dry again and add a light drizzle of olive oil along with a final sprinkle of salt, pepper, and herbs.

Cooking Methods

    Grilling:

    • Preheat the Grill: Get your grill hot for that perfect sear.
    • Grill the Steak: Cook for about 4–5 minutes per side for medium-rare. Adjust timing based on your preferred doneness.
    • Rest: Let it rest on a warm plate for 5 minutes to let the juices settle.

    Pan-Searing:

    • Heat the Skillet: Preheat a cast iron skillet over medium-high heat until it’s smoking slightly.
    • Sear the Steak: Cook for 3–4 minutes per side. For thicker cuts, finish in a preheated oven at 375°F (190°C) for an extra 5 minutes.
    • Rest: Transfer to a cutting board and let it rest for about 5 minutes.

    Checking Doneness

      Use a Meat Thermometer:

      • Rare: 125°F (52°C)
      • Medium-Rare: 135°F (57°C)
      • Medium: 145°F (63°C)
      • Well-Done: 160°F (71°C)

      Finishing Touches

      • Optional Butter Basting: In the final minute, add a tablespoon of butter and a sprig of rosemary to baste the steak for an extra layer of flavor.
      • Slicing: Slice the steak against the grain to maximize tenderness and presentation.
      Keyword Beef Coulotte Steak