Remove the Coulotte steak from the refrigerator and let it sit at room temperature for about 30 minutes.

Pat the steak dry with paper towels, then season both sides liberally with salt, black pepper, and garlic powder.

Heat your cast iron skillet or grill over medium-high heat until very hot.

Once hot, add the olive oil and swirl it around to coat the pan.

Carefully place the seasoned steak in the hot skillet or on the grill. Sear each side for about 4-5 minutes without moving it.

Using a meat thermometer, check the internal temperature. Aim for 130°F for medium-rare or 140°F for medium.

Once cooked to your preference, transfer the steak to a cutting board and cover it loosely with foil. Let it rest for 5-10 minutes.

Slice the steak against the grain for maximum tenderness and serve with your favorite sides or sauces.