Preheat oven to 200°F. Bring coulotte roast to room temperature.
Mix all spice rub ingredients and rub all over roast. For extra flavor, let sit uncovered in fridge overnight.
Place roast on wire rack laid on top of sheet pan. Roast in oven for 35-45 minutes, or until meat thermometer inserted into thickest part reads 105°F.
Remove coulotte from oven, and let rest for 5 minutes. Slicing against the grain, cut the roast into 4 equally-sized steaks.
Preheat cast-iron skillet over high heat. Brush the exposed sides of the steaks with a little olive oil, and season with salt and pepper.
Sear the steaks on all sides for 1 minute per side, or until meat thermometer inserted into thickest part reads 120°F. Press down slightly when the fat side is in contact with the skillet.