INGREDIENTS 4 ea 8 OZ Braveheart® Coulotte Pub Steak (1055868) 2 Tablespoons Piancone® olive oil (985920) 6 ea Peak® garlic cloves (867203) 2 Tablespoons Natures Best® unsalted butter (157189) 10 ea sprigs of fresh Peak® thyme (855511) West Creek® sea salt (104752) Fresh cracked Magellan® pepper (628176)
DIRECTIONS
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PAN ROASTED PAN ROASTED BRAVEHEART BRAVEHEART COULOTTE STEAKS COULOTTE STEAKS WITH HERB WITH HERB BUTTER BUTTER
1.Pat dry then generously season the Coulotte steaks on both sides with salt and pepper 2.Add the olive oil to a large cast iron frying pan over high heat until it begins to smoke lightly. 3.Place the steaks into the pan and immediately turn the heat down to medium-high. Be sure not to crowd the pan to ensure an even sear. 4.Add in the garlic cloves, fresh thyme, and unsalted butter. 5.Cook the steaks for 1 minute before moving them around the pan to ensure it becomes seared evenly. 6.After 2-3 minutes of cooking, flip the steak over and repeat. 7.Remove the steak after 2-3 minutes of cooking on the other side and set it on a resting rack for 3-4 minutes to rest. 8.Slice the steaks thin, against the grain and on a bias, serve it with optional roasted garlic butter.