Pan Roasted Braveheart Coulotte Steaks with Herb Butter

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)

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.

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PAN ROASTED BRAVEHEART COULOTTE STEAKS WITH HERB BUTTER PAN ROASTED BRAVEHEART COULOTTE STEAKS WITH HERB BUTTER

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.

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