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Roasted Coulotte Steaks

After sampling this coulotte steak recipe, Matt cooked two in one week. He said this was the best cut he'd ever eaten, and he just couldn't get enough. We're hoping you get as much enjoyment from this simple preparation for this flavorful and tender cut as he did.



Score the fat cap of the steak in a crosshatch pattern, with lines about 1 ½ inches apart. Rub seasoning over the entire steak and refrigerate overnight. Remove steak from fridge an hour before cooking to come up to room temperature. Preheat oven to 325°F. Sear steak by placing face down in a cast iron pan and heating to medium high on the stove. Sear and render fat for 5 minutes, then flip the steak and transfer the whole pan to the oven. Roast for about 30 minutes, or until steak's internal temperature reaches 130°F for rare, or 140°F for medium. Let rest for 20 minutes on a cutting board before slicing and serving.


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