Cote de Boeuf Recipe: How to Cook a Perfect French Rib Steak

Côte de Boeuf is a classic French dish that showcases the beauty of a bone-in ribeye steak cooked to perfection. Known for its rich flavor, juicy tenderness, and stunning presentation, Côte de Boeuf is perfect for a special occasion or a weekend indulgence. In this step-by-step guide, you'll learn how to prepare and cook a perfect Côte de Boeuf, ensuring restaurant-quality results at home.

Ingredients for Côte de Boeuf:

• 1 bone-in rib steak (around 1.5-2 lbs)
• 2 tablespoons olive oil
• 3 cloves garlic, crushed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and black pepper to taste
• 2 tablespoons butter
• Optional: horseradish sauce, béarnaise sauce, or chimichurri sauce for serving

Step-by-Step Instructions to Make Côte de Boeuf:

Step 1: Prepare the Rib Steak

1. Bring the steak to room temperature by removing it from the fridge about 30-60 minutes before cooking. This helps the steak cook more evenly.
2. Pat the Côte de Boeuf dry with paper towels. Season generously with salt and freshly cracked black pepper on both sides.

Step 2: Sear the Steak

1. Heat a large skillet or cast-iron pan over high heat and add the olive oil. Let it get very hot before placing the steak in the pan.
2. Sear the rib steak for about 4-5 minutes on each side until a deep golden-brown crust forms. While searing, add the crushed garlic and sprigs of rosemary and thyme to infuse the steak with aromatic flavors.

Step 3: Add Butter and Aromatics

1. After both sides are seared, add the butter to the pan and melt it with the herbs and garlic.
2. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and herbs for about 1-2 minutes. This will enhance the flavor and juiciness of the meat.

Step 4: Roast the Côte de Boeuf

1. Preheat your oven to 400°F (200°C).
2. Transfer the seared steak to a roasting pan or leave it in the cast-iron skillet if oven-safe.
3. Place the pan in the oven and roast for about 8-12 minutes for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check the internal temperature, aiming for 130°F (54°C) for medium-rare, or adjust the time for your desired doneness.

Step 5: Rest the Steak

1. Once the steak reaches your desired doneness, remove it from the oven and let it rest for 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring a juicy steak.

Step 6: Serve and Enjoy

1. Slice the Côte de Boeuf against the grain and serve with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh green salad. You can also pair it with horseradish sauce, béarnaise sauce, or a tangy chimichurri sauce for an extra burst of flavor.

Tips for the Perfect Côte de Boeuf:

• Use high-quality meat: The key to a great Côte de Boeuf is a well-marbled, bone-in ribeye steak. Look for a steak with good fat distribution for flavor and tenderness.
• Don’t rush the resting time: Letting the steak rest is crucial for keeping it juicy and tender.
• Baste for flavor: Butter and herbs infuse the meat with rich flavors during the searing process.
• Serve immediately: To get the full impact of the tender meat and perfect crust, serve the steak immediately after slicing.

Why This Recipe Works:

• Simple yet elegant: This recipe highlights the natural flavors of the beef, letting the quality of the steak shine through.
• Restaurant-quality results: With proper searing, roasting, and resting, you can create a steakhouse-level meal at home.

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