I have always believed that a really good piece of beef deserves to be the star of the meal. There is something wonderfully satisfying about choosing a beautiful cut from the butcher, knowing that a little care and attention will turn it into something memorable. Côte de Boeuf is one of those cuts that never fails to impress me. It has wonderful flavour, a generous amount of marbling and a presence on the dining table that makes even a simple meal feel rather special.
For anyone who enjoys a really good steak, Côte de Boeuf is something rather special. It comes from the rib section of the animal and is essentially a thick-cut rib steak, left on the bone. The bone helps give it character and makes a lovely centrepiece when brought to the table. However, it is the quality of the meat that really makes this cut stand out.
One of the things I particularly enjoy is the beautiful marbling throughout the meat. Those little streaks of fat might not look particularly exciting when the steak is raw, but they make an enormous difference once cooked. They help keep the beef succulent and add a wonderful depth of flavour. A properly cooked Côte de Boeuf should have a beautifully browned outside and a tender, juicy centre.
I always think this is a cut of beef that deserves a little respect. Good-quality meat does not need lots of complicated ingredients or fancy sauces to make it enjoyable. In fact, keeping things relatively simple allows the natural flavour of the beef to shine through. A little seasoning, some fresh herbs and good-quality butter can be all that is needed to complement it.
Of course, what you serve alongside it is almost as important. I particularly like serving Côte de Boeuf with crispy roast potatoes, seasonal vegetables and perhaps some garlic mushrooms. A generous bowl of creamy peppercorn sauce or a rich red wine jus also makes a lovely addition. For something a little more traditional, a homemade béarnaise sauce is difficult to beat.
It is also worth thinking about how the steak is presented. Rather than serving individual portions straight from the kitchen, I like the idea of bringing the whole joint to the table. Allowing everyone to admire it before carving adds a little theatre to the meal. Once carved into thick slices, the meat can be shared between everyone. It makes the meal feel relaxed and sociable, which is exactly how I like entertaining.
Another important part of enjoying this cut is allowing the meat to rest after cooking. This gives the juices time to settle and helps keep every slice tender. There is nothing worse than rushing a lovely piece of beef onto the plates before it has had time to rest.
Côte de Boeuf is not necessarily an everyday meal, nor does it need to be. It is a wonderful choice for birthdays, anniversaries, Sunday lunches or simply when you fancy treating yourself. I believe good food should be enjoyed without always needing a special reason.
Choosing lovely ingredients, taking a little care with the cooking and enjoy sharing something delicious with the people around you. A beautifully prepared Côte de Boeuf does exactly that, and it is a dish that is always worth looking forward to.
Cote de Boeuf
Ingredients
- 1 kg Côte de Boeuf steak
- 2 tbsp olive oil
- 40 g unsalted butter
- 3 cloves garlic lightly crushed
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- Sea salt
- Freshly ground black pepper
Instructions
- Remove the steak from the refrigerator around 45–60 minutes before cooking. Allowing it to lose some of its chill helps it cook more evenly.
- Pat the beef dry with kitchen paper. Season generously on both sides with sea salt and freshly ground black pepper.1 kg Côte de Boeuf steak, Sea salt, Freshly ground black pepper
- Heat a heavy-based frying pan or cast-iron skillet until very hot. Add the olive oil and carefully place the steak into the pan.2 tbsp olive oil
- Sear for approximately 3–4 minutes on each side until a deep golden-brown crust develops. Remember to brown the fat edges as well.
- Reduce the heat slightly and add the butter, crushed garlic, rosemary and thyme.40 g unsalted butter, 3 cloves garlic, 2 sprigs fresh rosemary, 3 sprigs fresh thyme
- Tilt the pan slightly and spoon the melted herb butter over the steak repeatedly. This adds wonderful flavour and helps create a lovely finish.
- For a thick steak, transfer the pan to a preheated oven at 180°C (160°C fan/Gas Mark 4) to finish cooking. Alternatively, continue cooking in the pan over a lower heat, turning regularly.
- Use a meat thermometer to check the centre temperature. For medium-rare, aim for approximately 52–54°C before resting. For medium, aim for 57–60°C before resting.
- Remove the steak from the heat and place it on a warm board. Cover loosely with foil and leave to rest for 10–15 minutes.
- Carve the meat away from the bone, then slice it thickly across the grain. Spoon over any resting juices and serve immediately.
Notes
– Garlic butter mushrooms.
– Buttered green beans or tenderstem broccoli.
– Homemade béarnaise or creamy peppercorn sauce.
– A rich red wine jus. Cook’s Tips: – Choose good beef: Look for excellent marbling and a thick, evenly cut steak. – Get the pan hot: A good initial sear creates the delicious crust that makes this dish so appealing. – Use a thermometer: This is the easiest way to achieve your preferred level of doneness. – Rest the meat: Do not skip this stage. Resting helps retain the juices and makes carving easier. – Carve carefully: Remove the bone first, then slice the beef across the grain for tender pieces. A little extra indulgence: Finish the sliced beef with a small knob of herb butter just before serving. It melts beautifully over the warm meat and makes an already luxurious dish even more delicious.