20 Juicy Coulotte Steak Recipes for Grilling Enthusiasts

You’ve discovered one of grilling’s best-kept secrets—the incredibly flavorful coulotte steak! Perfect for backyard barbecues and weeknight dinners alike, this versatile cut delivers juicy, tender results every time. Whether you’re a seasoned grill master or just getting started, we’ve gathered 20 mouthwatering recipes that will transform your cookouts. Get ready to fire up the grill and discover your new favorite steak preparation!

Garlic Butter Coulotte Steak with Rosemary

Tired of the same old steak routine? This garlic butter coulotte steak with rosemary is about to become your new weeknight hero. It’s juicy, packed with flavor, and comes together in no time—perfect for when you want something fancy-feeling without the fuss.

Ingredients

– A couple of coulotte steaks, about 1 inch thick
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced
– 3 tablespoons of butter
– A couple of fresh rosemary sprigs
– Salt and freshly ground black pepper

Instructions

1. Pat the coulotte steaks completely dry with paper towels—this helps them get a beautiful sear.
2. Season both sides of the steaks generously with salt and black pepper.
3. Heat the olive oil in a large cast-iron skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steaks in the hot skillet and sear without moving them for 4–5 minutes to form a deep brown crust.
5. Flip the steaks and cook for another 4–5 minutes for medium-rare (or until they reach 130°F on an instant-read thermometer).
6. Reduce the heat to low and push the steaks to one side of the skillet.
7. Add the butter, minced garlic, and rosemary sprigs to the empty part of the skillet.
8. Tip the skillet slightly and use a spoon to baste the steaks continuously with the garlic butter for 1–2 minutes, until fragrant.
9. Remove the steaks from the skillet and let them rest on a cutting board for 5–10 minutes to allow the juices to redistribute.
10. Slice the steaks against the grain and drizzle with the remaining garlic butter from the skillet.
The crust is crackly, the interior stays tender and pink, and that rosemary-infused butter makes every bite rich and aromatic. Try slicing it thin and piling it onto crusty bread for an epic steak sandwich, or serve alongside crispy roasted potatoes to soak up all that delicious garlic butter.

Smoked Coulotte Steak with Coffee Rub

Oh man, you’re in for a treat with this one. Picture this: a perfectly smoked coulotte steak with a coffee rub that’ll make your taste buds do a happy dance. It’s that special occasion meal that feels fancy but is surprisingly straightforward to pull off.

Ingredients

– One 2-pound coulotte steak
– 2 tablespoons of finely ground coffee
– 1 tablespoon of brown sugar
– 1 teaspoon of smoked paprika
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1/2 teaspoon of black pepper
– 1/2 teaspoon of salt
– A good splash of olive oil

Instructions

1. Pat your coulotte steak completely dry with paper towels.
2. Drizzle olive oil over both sides of the steak and rub it in evenly.
3. Mix the coffee, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and salt in a small bowl.
4. Generously coat the entire steak with the coffee rub mixture, pressing it into the meat.
5. Let the steak rest at room temperature for 30 minutes to allow the flavors to penetrate.
6. Preheat your smoker to 225°F using your favorite wood chips.
7. Place the steak directly on the smoker grate and close the lid.
8. Smoke the steak until it reaches an internal temperature of 125°F, about 60-90 minutes.
9. Remove the steak from the smoker and let it rest for 10 minutes.
10. Heat a cast iron skillet over high heat until smoking hot.
11. Sear the steak for 60 seconds per side to create a beautiful crust.
12. Transfer the steak to a cutting board and let it rest for another 5 minutes.
13. Slice the steak against the grain into 1/2-inch thick pieces.

Now that smoky, coffee-rubbed crust gives way to the most tender, juicy interior you can imagine. Nothing beats serving these beautiful slices over creamy mashed potatoes or tucked into warm tortillas with some fresh pico de gallo for the ultimate steak taco night.

Spicy Chimichurri Coulotte Steak

Zesty and full of life, this spicy chimichurri coulotte steak is exactly what you need to shake up your dinner routine. You get tender, juicy steak topped with a vibrant, herb-packed sauce that brings the heat in the best way possible. It’s impressive enough for guests but easy enough for a weeknight win.

Ingredients

– 1 coulotte steak (about 1.5 lbs)
– 1 cup fresh parsley leaves
– 1/2 cup fresh cilantro leaves
– 4 cloves garlic
– 1/4 cup red wine vinegar
– 1/2 cup extra virgin olive oil
– 1 tsp red pepper flakes
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp avocado oil

Instructions

1. Pat the coulotte steak completely dry with paper towels on all sides.
2. Season both sides of the steak evenly with kosher salt and black pepper.
3. Let the steak sit at room temperature for 30 minutes to ensure even cooking.
4. While the steak rests, combine parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes in a food processor.
5. Pulse the mixture until finely chopped but not pureed, scraping down the sides as needed.
6. Heat a cast-iron skillet over medium-high heat until very hot, about 3-4 minutes.
7. Add avocado oil to the hot skillet and swirl to coat the bottom.
8. Place the steak in the skillet and sear undisturbed for 5 minutes to form a deep brown crust.
9. Flip the steak using tongs and sear the other side for another 5 minutes.
10. Check the internal temperature with an instant-read thermometer inserted into the thickest part.
11. Cook until the thermometer reads 130°F for medium-rare, about 2-3 more minutes per side if needed.
12. Transfer the steak to a cutting board and let it rest for 10 minutes to allow juices to redistribute.
13. Slice the steak against the grain into 1/2-inch thick pieces.
14. Spoon the spicy chimichurri sauce generously over the sliced steak.

Fantastic straight off the cutting board, this steak boasts a perfect sear that gives way to buttery-soft interior. The chimichurri adds a bright, garlicky kick with just enough heat to keep things interesting. Try serving it over crispy roasted potatoes or tucked into warm tortillas for next-level steak tacos.

Reverse-Seared Coulotte Steak with Thyme

Brace yourself for the most foolproof steak method you’ll ever try. Reverse-searing transforms an affordable coulotte steak into something truly special, with a perfect crust and evenly pink interior that’ll make you feel like a pro chef. It’s the kind of technique that’ll become your go-to for impressive yet easy dinners.

Ingredients

– One 1.5-pound coulotte steak
– A generous sprinkle of kosher salt (about 1 tablespoon)
– A couple of tablespoons of olive oil
– A few sprigs of fresh thyme
– 3 tablespoons of unsalted butter
– 4 cloves of garlic, gently smashed

Instructions

1. Pat your coulotte steak completely dry with paper towels on all surfaces.
2. Season both sides of the steak generously with kosher salt, using about 1 tablespoon total.
3. Place the steak on a wire rack set over a baking sheet and let it sit at room temperature for 45 minutes.
4. Preheat your oven to 250°F while the steak rests.
5. Insert an oven-safe meat thermometer into the thickest part of the steak.
6. Place the baking sheet with the steak in the preheated oven.
7. Bake until the thermometer reads 115°F for medium-rare, which should take about 30-40 minutes.
8. Remove the steak from the oven and let it rest on the counter for 10 minutes.
9. Heat a heavy cast-iron skillet over high heat for 3 minutes until smoking hot.
10. Add 2 tablespoons of olive oil to the hot skillet and swirl to coat.
11. Carefully place the steak in the skillet using tongs.
12. Sear for 60 seconds without moving the steak to develop a deep brown crust.
13. Flip the steak and sear the other side for another 60 seconds.
14. Reduce the heat to medium and add 3 tablespoons of butter to the skillet.
15. Toss in 4 smashed garlic cloves and a few thyme sprigs.
16. Tilt the skillet slightly and use a spoon to baste the steak continuously with the butter mixture for 90 seconds.
17. Transfer the steak to a cutting board and let it rest for 5 minutes.
18. Slice the steak against the grain into ½-inch thick pieces.

Really notice how the reverse-sear method gives you that beautiful gradient from edge to center, with a crust that crackles when you cut into it. The thyme-infused butter adds an herby richness that complements the beef’s natural flavor perfectly. Try serving it sliced over a bed of creamy polenta to catch all those amazing pan juices.

Honey Sriracha Glazed Coulotte Steak

Craving something that’ll make your taste buds do a happy dance? This honey sriracha glazed coulotte steak is your answer—it’s sweet, spicy, and seriously satisfying, perfect for a weeknight dinner that feels fancy without the fuss.

Ingredients

• 1 coulotte steak, about 1.5 pounds
• 2 tablespoons of olive oil
• 1/4 cup of honey
• 2 tablespoons of sriracha
• 2 cloves of garlic, minced
• 1 tablespoon of soy sauce
• 1 teaspoon of rice vinegar
• A pinch of salt
• A few cracks of black pepper

Instructions

1. Pat the coulotte steak dry with paper towels to help it sear better.
2. Rub the steak all over with olive oil, then season generously with salt and pepper.
3. Preheat a cast-iron skillet over medium-high heat until it’s smoking hot, about 3–4 minutes.
4. Sear the steak for 4–5 minutes per side for medium-rare, or until it reaches an internal temperature of 130°F on an instant-read thermometer.
5. Remove the steak from the skillet and let it rest on a cutting board for 8–10 minutes to keep the juices locked in.
6. While the steak rests, whisk together honey, sriracha, minced garlic, soy sauce, and rice vinegar in a small bowl.
7. Pour the glaze into the same skillet over low heat and simmer for 2–3 minutes, stirring constantly, until it thickens slightly.
8. Slice the rested steak against the grain into 1/2-inch thick strips to ensure tenderness.
9. Brush the warm glaze generously over the sliced steak just before serving.

Every bite delivers a perfect balance—tender, juicy steak with a sticky, sweet-heat crust that’s downright addictive. Serve it over a bed of fluffy rice to soak up any extra glaze, or slice it thin for killer steak tacos with a crunchy slaw.

Bourbon-Marinated Coulotte Steak

Now, if you’re looking to impress at your next cookout without stressing, this bourbon-marinated coulotte steak is your new best friend. It’s got that perfect balance of sweet, smoky, and savory that makes everyone ask for your secret. You’ll love how simple it is to pull off.

Ingredients

– 1 coulotte steak (about 2 pounds)
– 1/2 cup of bourbon
– 1/4 cup of soy sauce
– 2 tablespoons of brown sugar
– 2 cloves of garlic, minced
– 1 tablespoon of olive oil
– A good pinch of black pepper

Instructions

1. Combine the bourbon, soy sauce, brown sugar, minced garlic, and black pepper in a large zip-top bag.
2. Add the coulotte steak to the bag, seal it tightly, and gently massage the marinade into the meat.
3. Place the bag in the refrigerator and let it marinate for at least 4 hours, or up to 12 hours for deeper flavor.
4. Remove the steak from the refrigerator 30 minutes before cooking to let it come to room temperature.
5. Preheat your grill to high heat, around 450°F.
6. Remove the steak from the marinade and pat it completely dry with paper towels.
7. Brush the steak lightly with olive oil on both sides.
8. Place the steak on the hot grill and cook for 5-6 minutes.
9. Flip the steak and cook for another 5-6 minutes for medium-rare.
10. Check for doneness by inserting an instant-read thermometer into the thickest part—it should read 130°F for medium-rare.
11. Transfer the steak to a cutting board and let it rest for 10 minutes.
12. Slice the steak against the grain into thin strips.

A perfectly cooked coulotte steak has a beautiful crust outside and stays incredibly juicy inside. The bourbon adds a subtle sweetness that pairs wonderfully with the smoky char from the grill. Try serving it over a crisp arugula salad or with grilled corn for a complete summer meal.

Blackened Coulotte Steak with Cajun Spices

Perfect for when you’re craving something with serious flavor but minimal fuss, this blackened coulotte steak brings all the Cajun vibes right to your kitchen. You’ll love how the spicy crust gives way to that juicy, tender interior—it’s basically a party on a plate.

Ingredients

• A 1.5-pound coulotte steak, about 1.5 inches thick
• A couple of tablespoons of olive oil
• 1 tablespoon of smoked paprika
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of dried oregano
• ½ teaspoon of cayenne pepper
• ½ teaspoon of black pepper
• ½ teaspoon of salt

Instructions

1. Pat your coulotte steak completely dry with paper towels—this helps the spices stick and creates a better crust.
2. Rub the steak all over with a couple of tablespoons of olive oil.
3. In a small bowl, mix together 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, ½ teaspoon of cayenne pepper, ½ teaspoon of black pepper, and ½ teaspoon of salt.
4. Generously coat both sides of the steak with the spice mix, pressing it gently into the meat.
5. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes—this is key for that authentic blackened char.
6. Carefully place the steak in the hot skillet and cook for 5 minutes without moving it.
7. Flip the steak and cook for another 5 minutes for medium-rare (internal temperature of 130°F).
8. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps all those juices locked in.
9. Slice the steak against the grain into thin strips before serving.

Now you’ve got a steak with a smoky, spicy crust that gives way to a perfectly pink, juicy center. Nothing beats slicing it thin and piling it high over a crisp salad or stuffing it into warm tortillas with a dollop of cool sour cream.

Asian-Inspired Soy-Ginger Coulotte Steak

Just imagine this: you’re craving something restaurant-worthy but want to keep things simple at home. This soy-ginger coulotte steak hits all the right notes—savory, slightly sweet, and packed with flavor that’ll make you feel like a pro chef.

Ingredients

– 1 coulotte steak (about 1.5 pounds)
– ¼ cup of soy sauce
– 2 tablespoons of olive oil
– 1 tablespoon of freshly grated ginger
– 2 minced garlic cloves
– A couple of teaspoons of honey
– A splash of rice vinegar
– Salt and freshly ground black pepper

Instructions

1. Pat the coulotte steak completely dry with paper towels—this helps it sear beautifully instead of steaming.
2. In a small bowl, whisk together the soy sauce, olive oil, grated ginger, minced garlic, honey, and rice vinegar until well combined.
3. Place the steak in a shallow dish and pour the marinade over it, turning to coat all sides.
4. Cover the dish and let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
5. Remove the steak from the marinade and let it sit at room temperature for 20 minutes before cooking to ensure even cooking.
6. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot, about 3–4 minutes.
7. Season both sides of the steak generously with salt and black pepper.
8. Place the steak in the hot skillet and sear for 4–5 minutes without moving it to develop a golden-brown crust.
9. Flip the steak and cook for another 4–5 minutes for medium-rare, or until it reaches an internal temperature of 130°F on an instant-read thermometer.
10. Transfer the steak to a cutting board and let it rest for 5–7 minutes—this allows the juices to redistribute, keeping it tender.
11. Slice the steak against the grain into thin strips to maximize tenderness.

Dive into those juicy, tender slices with their caramelized edges and glossy soy-ginger glaze. The balance of savory and subtle sweetness makes it perfect over a bed of fluffy rice or tucked into warm tortillas for a quick fusion twist.

Herb-Crusted Coulotte Steak with Mustard Sauce

Wondering how to impress your dinner guests without spending hours in the kitchen? This herb-crusted coulotte steak with mustard sauce is your new go-to. It’s fancy enough for special occasions but simple enough for a weeknight treat.

Ingredients

• One 1.5-pound coulotte steak
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• A couple of tablespoons of fresh rosemary, chopped
• A couple of tablespoons of fresh thyme, chopped
• 1/4 cup Dijon mustard
• 1/2 cup heavy cream
• A splash of beef broth
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 400°F.
2. Pat the coulotte steak completely dry with paper towels—this helps the crust form nicely.
3. Rub the steak all over with 1 tablespoon of olive oil, then season generously with salt and pepper on both sides.
4. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat until it shimmers.
5. Sear the steak for 3–4 minutes per side, until a deep brown crust forms.
6. Mix the minced garlic, rosemary, and thyme in a small bowl, then press the mixture firmly onto the top of the seared steak.
7. Transfer the skillet to the preheated oven and roast for 8–10 minutes, or until the internal temperature reaches 130°F for medium-rare (use a meat thermometer for accuracy).
8. Remove the steak from the oven, transfer it to a cutting board, and let it rest for 8 minutes—don’t skip this, as it keeps the juices locked in.
9. While the steak rests, return the skillet to the stovetop over medium heat and add the Dijon mustard, scraping up any browned bits from the bottom.
10. Pour in the heavy cream and beef broth, whisking constantly until the sauce thickens slightly, about 3–4 minutes.
11. Slice the rested steak against the grain into 1/2-inch thick pieces.
12. Drizzle the warm mustard sauce over the sliced steak just before serving.

Look at that beautiful crust and juicy pink center—each bite is packed with herby flavor and a tangy kick from the sauce. Leftovers? Thinly slice it cold for next-day steak sandwiches, or chop it into a hearty salad.

Balsamic Glazed Coulotte Steak with Mushrooms

Alright, let’s get cooking this delicious balsamic glazed coulotte steak with mushrooms. You’re going to love how the tangy glaze pairs with the rich, beefy steak and earthy mushrooms—it’s a restaurant-quality meal you can easily make at home.

Ingredients

• One 1.5-pound coulotte steak
• A couple of tablespoons of olive oil
• Salt and freshly ground black pepper
• 8 ounces of sliced cremini mushrooms
• 2 minced garlic cloves
• A splash of balsamic vinegar (about ¼ cup)
• A tablespoon of honey
• A pat of butter
• Fresh thyme sprigs

Instructions

1. Pat the coulotte steak dry with paper towels, then season both sides generously with salt and pepper.
2. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil until it shimmers.
3. Sear the steak for 5–6 minutes on the first side until a deep brown crust forms.
4. Flip the steak and cook for another 4–5 minutes for medium-rare (internal temperature of 130°F on a meat thermometer).
5. Transfer the steak to a cutting board to rest—this keeps it juicy.
6. In the same skillet, add the remaining olive oil and sauté the mushrooms for 5–7 minutes until golden and tender.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Pour in the balsamic vinegar and honey, scraping up any browned bits from the pan for extra flavor.
9. Simmer the glaze for 2–3 minutes until it thickens slightly.
10. Turn off the heat and swirl in the butter and thyme sprigs until the butter melts.
11. Slice the rested steak against the grain into thin strips.
12. Plate the steak and spoon the mushroom glaze over the top.

Look at that beautiful sear and glossy glaze! The steak stays tender and juicy, while the mushrooms soak up the sweet-tangy balsamic. Try serving it over creamy mashed potatoes or with a simple arugula salad to balance the richness.

Texas-Style Coulotte Steak with Dry Rub

Picture this: you’re craving that perfect steakhouse experience but want to create it right in your own kitchen. Texas-style coulotte steak delivers incredible beefy flavor with a beautiful crust, and the best part? It’s surprisingly simple to master with just a few key techniques.

Ingredients

• 1 coulotte steak (about 2 pounds)
• 2 tablespoons of coarse kosher salt
• 1 tablespoon of freshly cracked black pepper
• 1 tablespoon of garlic powder
• 1 teaspoon of smoked paprika
• A couple tablespoons of avocado oil
• 2 tablespoons of unsalted butter
• A couple of fresh thyme sprigs
• 2 smashed garlic cloves

Instructions

1. Pat your coulotte steak completely dry with paper towels—this is crucial for getting that perfect sear.
2. Mix the kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl to create your dry rub.
3. Generously coat all sides of the steak with the dry rub mixture, pressing it into the meat.
4. Let the seasoned steak sit at room temperature for 45 minutes to take the chill off—this helps it cook more evenly.
5. Preheat your cast iron skillet over medium-high heat for 5 minutes until it’s smoking hot.
6. Add avocado oil to the hot skillet and swirl to coat the bottom.
7. Place the steak in the skillet and sear for 4 minutes without moving it to develop a deep brown crust.
8. Flip the steak using tongs and sear the other side for another 4 minutes.
9. Insert an instant-read thermometer into the thickest part—cook until it reaches 125°F for medium-rare.
10. Reduce heat to medium and add butter, thyme sprigs, and smashed garlic cloves to the skillet.
11. Tilt the skillet and continuously spoon the bubbling butter over the steak for 2 minutes to baste it.
12. Transfer the steak to a cutting board and let it rest for 10 minutes—don’t skip this step as it allows juices to redistribute.
13. Slice the steak against the grain into ½-inch thick pieces before serving.

Outrageously tender with a smoky, peppery crust that gives way to buttery-soft interior, this steak shines when served over creamy grits or alongside charred corn. The coulotte’s rich marbling melts into every bite, making it perfect for slicing and sharing family-style right at the table.

Red Wine Reduction Coulotte Steak

Bold flavors and tender steak come together in this impressive yet surprisingly simple dish. You’ll love how the rich red wine reduction elevates an already fantastic cut of beef, creating a restaurant-quality meal right in your own kitchen. It’s perfect for date night or when you want to treat yourself to something special.

Ingredients

– One 1.5-pound coulotte steak (about 1.5 inches thick)
– A generous sprinkle of kosher salt
– A good crack of black pepper
– 2 tablespoons of olive oil
– 3 cloves of garlic, smashed
– A couple of fresh thyme sprigs
– 1 cup of dry red wine (like Cabernet)
– 1/2 cup of beef broth
– 2 tablespoons of cold butter, cut into small pieces

Instructions

1. Pat your coulotte steak completely dry with paper towels on all sides.
2. Season both sides of the steak generously with kosher salt and black pepper, pressing the seasoning into the meat.
3. Heat 2 tablespoons of olive oil in a heavy skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steak in the hot skillet and sear without moving it for 4-5 minutes until a deep brown crust forms.
5. Flip the steak and cook for another 4-5 minutes on the second side for medium-rare (internal temperature should reach 130°F on an instant-read thermometer).
6. Transfer the steak to a cutting board and let it rest for at least 8 minutes—this keeps the juices inside when you slice it.
7. Reduce the skillet heat to medium and add the smashed garlic cloves and thyme sprigs to the same pan drippings.
8. Cook the garlic and thyme for about 1 minute until fragrant, being careful not to burn the garlic.
9. Pour in 1 cup of dry red wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
10. Simmer the wine until it reduces by about half and thickens slightly, which should take 4-5 minutes.
11. Add 1/2 cup of beef broth and continue simmering for another 3-4 minutes until the sauce coats the back of a spoon.
12. Remove the skillet from heat and whisk in the 2 tablespoons of cold butter pieces until the sauce becomes glossy and slightly thickened.
13. Slice the rested steak against the grain into 1/2-inch thick slices.
14. Arrange the sliced steak on plates and drizzle the red wine reduction over the top.

You’ll notice the steak stays incredibly juicy while the reduction adds a glossy, deeply savory finish. The buttery sauce clings beautifully to each slice, making every bite balanced between rich beef flavor and bright wine notes. Try serving it over creamy mashed potatoes to soak up every last drop of that amazing sauce.

Lemon-Pepper Coulotte Steak with Garlic Aioli

Hey, you know those nights when you want something fancy but don’t want to spend hours in the kitchen? This lemon-pepper coulotte steak with garlic aioli is your answer. It’s surprisingly simple but tastes like something from a steakhouse.

Ingredients

• One 1.5-pound coulotte steak
• A couple tablespoons of olive oil
• The juice from half a lemon
• A good sprinkle of coarse black pepper
• A pinch of kosher salt
• Half a cup of mayonnaise
• Two minced garlic cloves
• A squeeze of lemon juice

Instructions

1. Pat your coulotte steak completely dry with paper towels – this helps get that perfect sear.
2. Rub the steak all over with olive oil, then season generously with salt and coarse black pepper.
3. Let the steak sit at room temperature for about 30 minutes so it cooks more evenly.
4. While the steak rests, mix mayonnaise, minced garlic, and a squeeze of lemon juice in a small bowl for your aioli.
5. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 5 minutes.
6. Sear the steak for 5-6 minutes without moving it to develop a deep brown crust.
7. Flip the steak and cook for another 5-6 minutes for medium-rare (130°F internal temperature).
8. Transfer the steak to a cutting board and squeeze fresh lemon juice over the top.
9. Let the steak rest for exactly 8 minutes before slicing – this keeps all those delicious juices inside.
10. Slice the steak against the grain into thin strips.
11. Serve immediately with your homemade garlic aioli on the side.

Really, the contrast between the peppery crust and tender interior is just incredible. That bright lemon cuts through the richness perfectly, and the creamy garlic aioli takes it to another level. Try slicing it thin and piling it on crusty bread for the most amazing steak sandwich you’ll ever make.

Maple-Bourbon Coulotte Steak Skewers

Let’s be real—you deserve a dinner that feels fancy without all the fuss. These maple-bourbon coulotte steak skewers are your ticket to a seriously impressive meal that’s surprisingly simple to pull off. Just fire up the grill and get ready for some major flavor.

Ingredients

• 1 ½ pounds of coulotte steak, cut into 1-inch cubes
• ⅓ cup of pure maple syrup
• a generous splash of bourbon (about 2 tablespoons)
• 2 tablespoons of soy sauce
• 1 tablespoon of olive oil
• 2 minced garlic cloves
• ½ teaspoon of black pepper
• a couple of metal or soaked wooden skewers

Instructions

1. In a medium bowl, whisk together the maple syrup, bourbon, soy sauce, olive oil, minced garlic, and black pepper until fully combined.
2. Add the cubed coulotte steak to the marinade, tossing to coat every piece evenly.
3. Cover the bowl and refrigerate for at least 30 minutes—this lets the flavors really sink into the meat.
4. While the steak marinates, if using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.
5. Preheat your grill to medium-high heat, aiming for about 400°F.
6. Thread the marinated steak cubes onto the skewers, leaving a little space between each piece for even cooking.
7. Place the skewers on the preheated grill and cook for 3–4 minutes.
8. Flip the skewers and grill for another 3–4 minutes, or until the steak reaches your desired doneness (for medium-rare, aim for an internal temperature of 135°F).
9. Remove the skewers from the grill and let them rest for 5 minutes—this keeps the juices locked in.

Oh, the wait is so worth it. Each bite delivers a tender, juicy steak with a sweet and smoky glaze that caramelizes beautifully on the grill. Try serving these skewers over a bed of creamy polenta or alongside a crisp arugula salad for a meal that’ll have everyone asking for seconds.

Argentinian-Style Coulotte Steak with Chimichurri

Ready to level up your steak game? This Argentinian-style coulotte steak with chimichurri is about to become your new favorite. It’s juicy, packed with flavor, and that vibrant green sauce? Pure magic.

Ingredients

• 1 coulotte steak (about 1.5 pounds)
• A generous sprinkle of kosher salt
• A couple of tablespoons of olive oil
• 1 cup of fresh parsley leaves
• 2 tablespoons of fresh oregano leaves
• 3 garlic cloves
• 2 tablespoons of red wine vinegar
• A pinch of red pepper flakes
• A splash of water

Instructions

1. Pat the coulotte steak completely dry with paper towels.
2. Generously sprinkle kosher salt all over the steak, covering both sides evenly.
3. Let the salted steak sit at room temperature for 45 minutes—this helps it cook more evenly.
4. While the steak rests, make the chimichurri: finely chop 1 cup of fresh parsley leaves, 2 tablespoons of fresh oregano leaves, and 3 garlic cloves.
5. Combine the chopped herbs and garlic in a small bowl with 2 tablespoons of red wine vinegar, a pinch of red pepper flakes, and a splash of water.
6. Slowly stir in a couple of tablespoons of olive oil until the sauce comes together.
7. Preheat your grill or a cast-iron skillet over high heat until it reaches 450°F.
8. Rub a little olive oil onto both sides of the steak.
9. Place the steak on the hot grill or skillet and sear for 5 minutes without moving it.
10. Flip the steak and cook for another 5 minutes for medium-rare (internal temperature should read 130°F on a meat thermometer).
11. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps all those delicious juices inside.
12. Slice the steak against the grain into thin strips.
13. Serve the sliced steak drizzled with the chimichurri sauce.

Keep those slices thin against the grain for the most tender bite. The chimichurri’s bright, herby punch cuts through the rich beef beautifully. Try piling it on warm tortillas with a quick pickle of red onions for an epic steak taco night.

Coulotte Steak Tacos with Avocado Crema

Hey, you know those days when you want something fancy but don’t want to spend hours in the kitchen? Here’s your answer. These coulotte steak tacos come together fast but taste like you put in way more effort than you actually did.

Ingredients

– 1 pound coulotte steak
– 2 tablespoons olive oil
– 1 teaspoon chili powder
– 1 teaspoon cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 8 small corn tortillas
– 1 ripe avocado
– 1/4 cup sour cream
– Juice of 1 lime
– 1/4 cup chopped cilantro
– 1/2 cup diced red onion
– A couple of radishes, thinly sliced

Instructions

1. Pat your coulotte steak completely dry with paper towels—this helps it get a great sear.
2. Rub the steak all over with olive oil, then season generously with chili powder, cumin, garlic powder, and smoked paprika.
3. Heat a cast-iron skillet over medium-high heat until it’s smoking hot, about 3-4 minutes.
4. Place the steak in the hot skillet and sear for 4-5 minutes without moving it to develop a crust.
5. Flip the steak and cook for another 4-5 minutes for medium-rare (internal temperature of 135°F).
6. Transfer the steak to a cutting board and let it rest for exactly 8 minutes—this keeps all the juices inside.
7. While the steak rests, warm your corn tortillas in a dry skillet over medium heat for 30 seconds per side.
8. In a small bowl, mash the avocado with sour cream, lime juice, and a pinch of salt until smooth.
9. Thinly slice the rested steak against the grain—this makes it incredibly tender.
10. Fill each warm tortilla with sliced steak, then top with avocado crema, red onion, cilantro, and radish slices.

My favorite thing about these tacos is how the juicy, perfectly seasoned steak plays against that cool, creamy avocado sauce. The crunch from the radishes and onions adds just the right texture contrast. Try serving them with an ice-cold Mexican lager for the ultimate weeknight upgrade.

Blue Cheese Crusted Coulotte Steak

Oh man, you’re in for a treat with this one. Imagine a perfectly cooked steak topped with a tangy, savory crust that melts in your mouth. It’s restaurant-quality but totally doable in your own kitchen.

Ingredients

– One 1.5-pound coulotte steak, about 1.5 inches thick
– A good sprinkle of kosher salt (about 1 tablespoon)
– A couple of grinds of fresh black pepper
– 1 tablespoon of olive oil
– 4 ounces of crumbled blue cheese
– 1/4 cup of panko breadcrumbs
– 2 tablespoons of melted butter
– A small handful of fresh parsley, chopped

Instructions

1. Take your coulotte steak out of the refrigerator and let it sit on the counter for 30 minutes to come to room temperature—this helps it cook evenly.
2. While the steak rests, preheat your oven to 400°F.
3. Pat the steak completely dry with paper towels, then season both sides generously with kosher salt and black pepper.
4. Heat a tablespoon of olive oil in a heavy oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
5. Carefully place the steak in the hot skillet and sear for 4 minutes without moving it to develop a deep brown crust.
6. Flip the steak using tongs and sear the other side for another 4 minutes.
7. While the second side sears, mix the crumbled blue cheese, panko breadcrumbs, melted butter, and chopped parsley in a small bowl until combined.
8. Remove the skillet from the heat and spread the blue cheese mixture evenly over the top of the steak.
9. Transfer the skillet to the preheated oven and bake for 6-8 minutes, until the crust is golden and the steak reaches 130°F on an instant-read thermometer for medium-rare.
10. Use oven mitts to remove the skillet from the oven and transfer the steak to a cutting board.
11. Let the steak rest for 10 minutes before slicing against the grain—this keeps all those delicious juices inside.

Zesty and rich, the blue cheese crust forms this amazing crispy top that contrasts beautifully with the tender, juicy steak underneath. Try serving it sliced over a bed of arugula with a squeeze of lemon, or alongside roasted potatoes to soak up every last bit of that incredible flavor.

Jerk-Spiced Coulotte Steak with Mango Salsa

Mmm, you know those meals that just hit all the right notes? This jerk-spiced coulotte steak with fresh mango salsa is exactly that kind of dinner—bold, tropical, and surprisingly simple to pull off on a busy weeknight.

Ingredients

– 1 coulotte steak (about 1.5 pounds)
– 2 tablespoons of jerk seasoning
– 1 tablespoon of olive oil
– 1 ripe mango, diced
– ½ red onion, finely chopped
– a handful of fresh cilantro, chopped
– a squeeze of lime juice (about 1 tablespoon)
– a pinch of salt

Instructions

1. Pat the coulotte steak completely dry with paper towels.
2. Rub the steak all over with olive oil, then coat it evenly with the jerk seasoning.
3. Let the steak sit at room temperature for 30 minutes to take the chill off—this helps it cook more evenly.
4. Preheat your grill or a cast-iron skillet to high heat (about 450°F).
5. Place the steak on the hot grill or skillet and sear for 5 minutes without moving it.
6. Flip the steak and cook for another 5 minutes for medium-rare (or until it reaches 130°F on a meat thermometer).
7. Transfer the steak to a cutting board and let it rest for 10 minutes—this keeps all those tasty juices inside.
8. While the steak rests, combine the diced mango, chopped red onion, cilantro, lime juice, and salt in a medium bowl.
9. Stir the mango salsa gently until everything is well mixed.
10. Slice the rested steak against the grain into thin strips.
11. Serve the sliced steak topped generously with the mango salsa.

What a combo—the steak comes out juicy and packed with smoky-spicy flavor, while the salsa adds a sweet, zesty crunch. Try it over cilantro-lime rice or tucked into warm tortillas for a next-level twist.

Rosemary-Garlic Coulotte Steak Bites

Wondering what to make for dinner that feels fancy but comes together in minutes? These rosemary-garlic coulotte steak bites are your answer. They’re juicy, packed with flavor, and perfect for a quick weeknight meal or impressing guests.

Ingredients

• 1 pound coulotte steak, cut into 1-inch cubes
• 3 cloves of garlic, minced
• 2 tablespoons of fresh rosemary, chopped
• 2 tablespoons of olive oil
• 1 teaspoon of kosher salt
• ½ teaspoon of black pepper
• a splash of balsamic vinegar

Instructions

1. Pat the steak cubes completely dry with paper towels. (Tip: Dry steak creates a better sear!)
2. Toss the steak with olive oil, minced garlic, chopped rosemary, salt, and pepper in a medium bowl.
3. Let the steak marinate at room temperature for 15 minutes.
4. Heat a large cast-iron skillet over medium-high heat until very hot, about 3 minutes.
5. Add the steak bites in a single layer, making sure they aren’t crowded. (Tip: Crowding steams the meat—cook in batches if needed.)
6. Sear the steak for 2 minutes without moving it to develop a brown crust.
7. Flip each piece and cook for another 2 minutes for medium-rare, or 3 minutes for medium.
8. Check for doneness: The internal temperature should read 135°F for medium-rare or 145°F for medium on an instant-read thermometer.
9. Remove the skillet from the heat and drizzle the steak with a splash of balsamic vinegar.
10. Toss everything together to coat the steak bites in the pan juices.

Just imagine biting into these tender, herb-infused steak bites—the crispy edges give way to a juicy center with a hint of garlic and tangy balsamic. Serve them over creamy polenta or toss into a salad for a hearty twist.

Teriyaki Coulotte Steak Stir-Fry

Aren’t you tired of the same old weeknight dinners? This teriyaki coulotte steak stir-fry comes together in under 30 minutes and delivers restaurant-quality flavor right in your own kitchen. You’ll love how the tender steak pairs with crisp veggies in that sweet-savory sauce.

Ingredients

– 1 pound coulotte steak, sliced thin against the grain
– 2 tablespoons vegetable oil
– 1 red bell pepper, sliced into strips
– 1 cup broccoli florets
– 1/2 cup sliced carrots
– 3 cloves garlic, minced
– 1/4 cup soy sauce
– 2 tablespoons brown sugar
– 1 tablespoon rice vinegar
– 1 teaspoon grated fresh ginger
– A sprinkle of sesame seeds
– A couple of green onions, chopped

Instructions

1. Pat your sliced coulotte steak completely dry with paper towels—this helps it get a good sear instead of steaming.
2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat until it shimmers, about 1-2 minutes.
3. Add the steak slices in a single layer and cook for 2 minutes without moving them to develop a brown crust.
4. Flip the steak and cook for another 1-2 minutes until browned but still pink inside, then transfer to a plate.
5. Reduce heat to medium-high and add the remaining 1 tablespoon of oil to the same skillet.
6. Toss in the bell pepper, broccoli, and carrots, stirring frequently for 4-5 minutes until crisp-tender.
7. Push veggies to one side and add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.
8. Pour in the soy sauce, brown sugar, and rice vinegar, stirring to combine everything.
9. Return the steak and any accumulated juices to the skillet, tossing to coat in the sauce for 1 minute.
10. Remove from heat and sprinkle with sesame seeds and green onions.

Really, the contrast between the juicy, medium-rare steak and the crunchy vegetables makes every bite exciting. That glossy teriyaki sauce clings perfectly to everything without being overly sweet. Try serving it over steamed jasmine rice or stuffing it into warm tortillas for a fun fusion twist.

Summary

Grilling perfection awaits with these 20 juicy coulotte steak recipes! Whether you’re a weekend warrior or seasoned pro, there’s something here to fire up your taste buds. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share these delicious ideas on Pinterest for your fellow grill masters!