Cote de Boeuf

Côte de Boeuf is a beautifully marbled, bone-in rib steak with a rich, full-bodied beef flavour. It is seared until golden and finished with garlic, rosemary, thyme and butter for a wonderfully succulent result. Served in thick slices with roast potatoes, vegetables and a favourite sauce, it makes a magnificent meal for sharing.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Ingredients

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

Serving Suggestions:

Côte de Boeuf is particularly delicious served with:

- Crispy roasted potatoes or pommes frites.
- 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.

Nutrition