1. Make the seasoning for the coulotte steak. To make the dry rub, combine the salt, black pepper, and garlic powder in a small mixing bowl.
2. The coulotte fat cap should be scored. Cut a 1/2-inch perpendicular line across the fat cap.
3. Coulotte steak should be seasoned. Spread steak seasoning liberally over the beef cut.
4. Sear the coulotte steak. Melt butter in a cast iron skillet over medium-high heat. Add the olive oil and cook until it becomes hot and shiny, then add the steak, fat side down. Sear the steak for about 2-3 minutes, or until a brown crust forms on the side of the beef that is in contact with the pan. Flip the steak and sear the other side for 2-3 minutes, or until the steak develops a brown crust. Sear the edges for 10-20 seconds each (using tongs to hold the steak) to brown them, but no longer so the steak doesn’t overcook.
5. Check the temperature of the steak with a meat thermometer. In this recipe, the steak was cooked to medium rare, almost medium at 135°F-140°F. If the steak has not yet reached the desired temperature, continue flipping it every 20-30 seconds until it does. (I recommend taking it off the heat a little before the desired steak temperature is reached, because it continues to cook off the heat.)
6. Rest the steak for 10 minutes on a cutting board before serving. At this point, you can add 1 tbsp butter, or compound butter to the top of the steak to melt and add juicy flavor.

How to grill a Coulotte Steak:

1. Use the same method as before, but brush or spray the grill with cooking spray before adding the steak. Cook the steak over high heat (approximately 500°F). Cook the steak for a few minutes on each side before flipping it until it reaches the desired temperature.