Begin by seasoning both sides of the Coulotte steaks with salt and pepper.

Heat a large frying pan over high heat until the olive oil lightly smokes.

Carefully place the steaks into the pan. Reduce the heat to medium-high to ensure a good sear without steaming the steak. Avoid overcrowding the pan.

Add the garlic cloves, fresh thyme, and unsalted butter to the pan.

Cook the steaks for about 1 minute without moving them to allow for browning on every part of the steak.

After 2-3 minutes, flip the steaks and repeat the process. You can add herbs and garlic to the steak while moving it in the pan.

Remove the steaks after another 2-3 minutes of cooking on the other side. Place them on a cutting board or plate and let them rest for 3-4 minutes.

For serving, slice the steaks thinly on a bias and consider serving them with optional roasted garlic butter.