Côte de Boeuf is a thick, bone-in ribeye steak traditionally served in France for special occasions or as the centerpiece of a meal. The cut is large, deeply marbled, and cooked to develop a rich crust while staying juicy inside. It’s served simply, often with a sauce like béarnaise or a drizzle of pan juices, and paired with potatoes or vegetables. This recipe serves 2 to 3 people.
Ingredients
-
1 côte de boeuf (bone-in ribeye), about 1.2–1.5kg
-
Sea salt
-
Freshly ground black pepper
-
2 tablespoons neutral oil (grapeseed or sunflower)
-
2 tablespoons unsalted butter
-
2 garlic cloves, crushed
-
2 sprigs fresh thyme
-
1 sprig rosemary (optional)
Optional for serving:
-
Dijon mustard or béarnaise sauce
-
Roasted potatoes or green beans
Preparing the Steak
Take the steak out of the fridge at least 1 hour before cooking so it reaches room temperature. Pat dry with paper towels. Season generously on both sides with sea salt and black pepper.
Cooking the Côte de Boeuf
Preheat the oven to 180°C (350°F).
Heat a heavy ovenproof skillet (like cast iron) over high heat. Add the oil, then sear the steak for about 3–4 minutes on each side, until a deep brown crust forms. Sear the edges as well.
Add the butter, garlic, thyme, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steak for a minute.
Transfer the skillet to the oven and roast for 10–15 minutes for medium-rare, depending on the thickness. Use a meat thermometer if needed—about 50–52°C (122–125°F) in the center for medium-rare. Remove from the oven and rest for at least 10 minutes under foil.
Serving
Slice the côte de boeuf against the grain, cutting between the bone and meat, then into thick slices. Spoon some of the garlic-herb butter over the top or serve with mustard or sauce on the side.
Side Ideas
Serve with classic French sides like:
-
Pommes Anna or crispy roast potatoes
-
Haricots verts (green beans)
-
A green salad with vinaigrette
Côte de Boeuf is a meal built on quality and care—simple seasoning, a hot pan, and patience. It’s all about honoring the meat and sharing a hearty, satisfying plate with good company.
