Indulge in Flavor: The Ultimate Cote de Boeuf Recipe for Steak Lovers

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 22-05-2024

Edited on 29-03-2025 | 7:46 PM

Main-Course Recipes

Course: Main Course

Cuisine: French

Difficulty: Moderate

Servings

2-4 people

Prep Time

15 minutes

Cooking Time

45 minutes

Total Time

1 hour

Fat

30g

Protein

60g

Carbohydrates

0g

Calories

600 kcal

Cote de boeuf, or rib steak, is a show-stopping dish that brings the essence of French cuisine right to your dining table. This thick cut of beef is known for its rich flavor, tender texture, and impressive presentation, making it perfect for special occasions or a cozy family dinner. If you're looking to impress your guests or simply treat yourself to an extraordinary meal, mastering the cote de boeuf recipe is a must.

Not only is it incredibly delicious, but it also allows you to showcase your culinary skills with minimal effort. The key to a perfect cote de boeuf lies in the quality of the meat. Choosing a well-marbled ribeye cut ensures a juicy and flavorful experience.

Season it simply with salt and pepper, allowing the natural flavors to shine through. Cooking methods can vary, but whether you grill, roast, or pan-sear, the result will be a mouthwatering steak that melts in your mouth. Pair it with a rich red wine or a side of herby roasted potatoes, and you’ll have a meal that rivals any five-star restaurant.

In this post, we’ll guide you through the steps of creating the most succulent cote de boeuf at home. With a few straightforward ingredients and our easy-to-follow instructions, you'll be able to serve up a stunning steak dinner that will have everyone coming back for seconds. So, roll up your sleeves, and let’s get cooking! Your taste buds are in for a treat!.

Essential Ingredients of cote de boeuf recipe

  • Cote de boeuf: 2 to 3 pounds bone-in ribeye steak

  • Sea salt: to taste

  • Freshly ground black pepper: to taste

  • Olive oil: 2 tablespoons

  • Fresh thyme: a few sprigs

  • Garlic: 4 cloves, crushed

  • Butter: 3 tablespoons

Measurement Units of cote de boeuf recipe

  • 1.5 kg Cote de Boeuf (bone-in ribeye)

  • 2 tablespoons olive oil

  • Salt (to taste)

  • Freshly ground black pepper (to taste)

  • 2-3 sprigs of fresh thyme

  • 2-3 cloves of garlic, crushed

  • Butter (for basting, optional)

Step by Step Instructions For cote de boeuf recipe

  • Step - 1

    Begin by selecting a high-quality côte de boeuf, ideally weighing around 2-3 pounds. Look for good marbling, which ensures flavor and tenderness. Let the meat rest at room temperature for about an hour before cooking to ensure even cooking.

  • Step - 2

    Preheat your oven to 400°F (200°C). This will create the perfect environment for a gorgeous sear on the outside of your beef while ensuring a tender, juicy interior.

  • Step - 3

    Season the côte de boeuf generously with sea salt and freshly cracked black pepper on both sides. Don’t be shy with the seasoning; it enhances the natural flavors of the beef beautifully.

  • Step - 4

    Heat a large, heavy skillet or cast-iron pan over high heat. Add a tablespoon of olive oil and allow it to shimmer to signal that it’s hot enough for searing. A hot pan is key to achieving that beautiful crust.

  • Step - 5

    Once the oil is hot, gently place the côte de boeuf in the skillet. Sear for about 4-5 minutes on each side without moving it. You want to create a deep brown crust, which adds incredible flavor.

  • Step - 6

    After searing, add a few sprigs of fresh thyme and a couple of crushed garlic cloves to the skillet for added aroma. You can also add a tablespoon of butter to the pan, basting the meat for extra richness.

  • Step - 7

    Transfer the skillet to your preheated oven. Roast the côte de boeuf for about 15-20 minutes for medium-rare, or until it reaches an internal temperature of 130°F (54°C). Use a meat thermometer for accuracy.

  • Step - 8

    Once done, remove the skillet from the oven and transfer the meat to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. Resting allows the juices to redistribute throughout the meat, ensuring each bite is juicy.

  • Step - 9

    While the meat is resting, you can prepare a simple sauce by deglazing the skillet with red wine or beef stock, scraping up the brown bits for maximum flavor. Reduce it down to concentrate the flavors, then strain if desired.

  • Step - 10

    Slice the côte de boeuf against the grain into thick, generous slices. Serve with your red wine reduction and your choice of sides, such as roasted potatoes or a fresh green salad, for the perfect feast.

Additional Notes of cote de boeuf recipe

  • Choose a high-quality cut of meat for the best flavor and tenderness. Look for good marbling, which indicates fat content that enhances juiciness.

  • Let the cote de boeuf come to room temperature before cooking. This ensures even cooking throughout the meat.

  • Preheat your grill or oven to a high temperature to achieve a perfect sear on the outside while keeping the inside tender and juicy.

  • Use a meat thermometer to check for doneness. Aim for 50-52°C (120-125°F) for rare, 55-60°C (130-140°F) for medium-rare, and 65-70°C (150-160°F) for medium.

  • Baste the meat with butter during the last few minutes of cooking for added richness and flavor.

  • Rest the meat for at least 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a more flavorful and moist steak.

  • Serve with a simple side salad or roasted vegetables to complement the rich flavors of the cote de boeuf.

Special Equipment of cote de boeuf recipe

  • Cast iron skillet or heavy oven-safe skillet

  • Meat thermometer

  • Sharp knife for carving

  • Tongs for flipping

  • Cutting board

Expert Chef Tips of cote de boeuf recipe

  • Let your cote de boeuf come to room temperature before cooking for even doneness.

  • Season generously with salt and pepper at least an hour before cooking to enhance flavor.

  • Sear the meat on high heat for a beautiful crust, then finish cooking in the oven.

  • Use a meat thermometer to achieve your desired doneness; aim for 125°F for medium-rare.

  • Rest the meat for at least 15 minutes after cooking to allow juices to redistribute.

  • Consider using a cast-iron skillet for optimal heat retention during cooking.

  • Baste the steak with its own juices or melted butter for added richness.

  • Pair with a robust red wine to elevate the meal experience.

  • Experiment with different herbs like rosemary or thyme for added flavor.

  • Serve with simple sides like roasted vegetables or a fresh salad for balance.

Ingredient Sourcing and Quality Tips of cote de boeuf recipe

  • Beef: Look for grass-fed, prime or choice grade cote de boeuf for best flavor and tenderness.

  • Salt: Choose kosher salt for even seasoning and texture.

  • Pepper: Use freshly cracked black pepper for a more aromatic flavor.

  • Olive Oil: Extra virgin olive oil works best for its fruity taste.

  • Herbs: Fresh herbs should be vibrant and aromatic for maximum flavor.

  • Garlic: Select firm, unblemished heads for optimal taste.

  • Butter: Natural or organic butter enhances the richness of the dish.

  • Vegetables: Select seasonal, organic veggies for fresh and vibrant sides.

  • Wine: Choose a quality red wine that you enjoy drinking for cooking.

  • Equipment: Invest in a reliable meat thermometer and heavy-duty skillet.

Dietary Considerations of cote de boeuf recipe

  • Cote de boeuf is a classic French dish that primarily consists of beef, making it a great source of protein. This dish provides essential amino acids that are crucial for muscle repair and overall health.

  • This recipe is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. It is perfect for individuals with gluten sensitivities or celiac disease.

  • For those following a low-carb or ketogenic diet, cote de boeuf fits perfectly as it is high in protein and healthy fats while being low in carbohydrates.

  • Cote de boeuf can be included in a paleo diet since it features whole, unprocessed ingredients. The focus on high-quality beef aligns well with paleo principles.

  • This recipe can be made dairy-free by substituting any butter or dairy-based sauces with olive oil or a dairy-free alternative, making it suitable for those with lactose intolerance.

  • Cote de boeuf is rich in iron, a vital mineral for energy production and oxygen transport in the blood. This makes it a great choice for individuals needing to boost their iron intake.

  • For those watching their cholesterol levels, it is important to choose lean cuts of beef to balance flavor and health. Grass-fed beef can also provide a healthier option.

  • Cote de boeuf can be seasoned with a variety of herbs and spices, allowing for customization. This is beneficial for those following specific dietary preferences or restrictions.

  • For individuals practicing portion control, cote de boeuf can be served with a variety of vegetables, making it easy to create a balanced meal. Pairing it with salads or steamed veggies enhances nutrition.

  • Those who follow a Mediterranean diet can incorporate cote de boeuf into their meal plans. Pairing it with olive oil, fresh herbs, and vegetables complements this heart-healthy eating pattern.

  • Cote de boeuf is suitable for carnivores, as it provides a hearty meal option without the inclusion of plant-based ingredients, making it perfect for those following a strict carnivore diet.

  • This dish can be adapted for a Whole30 diet by ensuring that all seasonings and accompanying sides comply with Whole30 rules, eliminating added sugars and processed foods.

  • Cote de boeuf is an excellent source of B vitamins, particularly B12, which is essential for nerve function and the formation of red blood cells. This is particularly important for vegetarians and vegans who may lack this nutrient.

  • For those mindful of sodium intake, cote de boeuf can be seasoned with fresh herbs and spices instead of salt, allowing for flavor enhancement without the added sodium.

  • Vegetarians and vegans can still enjoy the flavors of cote de boeuf by making a plant-based version using hearty vegetables like portobello mushrooms or eggplants, along with similar seasonings.

My Review On cote de boeuf recipe

Côte de boeuf is a true meat lover's dream that elevates any dining experience! This impressive rib steak, known for its rich flavor and tenderness, is perfect for special occasions or simply indulging yourself. My go-to recipe involves seasoning the beef with coarse sea salt and freshly cracked pepper before searing it to perfection. The key is to achieve a beautiful crust while keeping the inside juicy and medium-rare. I recommend using a cast-iron skillet for even cooking, followed by a short rest to let the juices redistribute. Pair it with roasted vegetables or a classic French béarnaise sauce for a touch of luxury. The sizzle of the steak on the grill and the aroma filling your kitchen will have everyone craving more. This recipe is not just about cooking; it’s about creating a memorable meal that brings people together. Dive into this culinary adventure, and you won’t be disappointed!

Related Dishes of cote de boeuf recipe

  • Garlic Mashed Potatoes: Creamy and buttery mashed potatoes infused with roasted garlic, making them a perfect side to balance the rich flavors of cote de boeuf.

  • Grilled Asparagus: Fresh asparagus spears lightly seasoned and grilled to perfection, offering a bright and crunchy contrast to the hearty beef.

  • Caesar Salad: Crisp romaine lettuce tossed in a rich Caesar dressing, topped with crunchy croutons and parmesan, providing a refreshing appetizer before the main course.

  • Bordeaux Red Wine: A full-bodied red wine that complements the flavors of cote de boeuf beautifully, enhancing the overall dining experience.

  • Herb Butter Baguette: Freshly baked baguette slathered with a savory herb butter, perfect for soaking up the delicious juices from the steak.

Authoritative Cookbooks or Chefs of cote de boeuf recipe

The River Cafe Cookbook

by Rose Gray and Ruth Rogers

Mastering the Art of French Cooking

by Julia Child

Steak: One Man's Search for the World's Tastiest Piece of Beef

by Mark Schatzker

Cultural and Historical Context of cote de boeuf recipe

Cote de boeuf, or rib steak, has a rich history rooted in French culinary tradition. This classic dish, often associated with fine dining and hearty meals, has been a staple in French bistros since the 19th century. The name translates to 'rib of beef,' and it highlights the primal cut of meat that comes from the rib section, known for its tenderness and flavor. Traditionally enjoyed during family gatherings and celebrations, cote de boeuf embodies the French ethos of savoring quality ingredients and the art of cooking. It is commonly cooked on a grill or in a cast-iron skillet, allowing the natural flavors of the beef to shine through. Today, this beloved dish has crossed borders, making its way to dining tables around the world, celebrated for its simplicity and elegance.

Frequently Asked Questions About cote de boeuf recipe

What is cote de boeuf?

Cote de boeuf is a French term for a bone-in ribeye steak, known for its rich flavor and tenderness. It typically weighs around 2-3 pounds and is often grilled or roasted, making it a popular choice for special occasions or gatherings.

How do I choose the best cote de boeuf?

Look for a cote de boeuf with good marbling, which indicates fat distribution throughout the meat. A bright red color and a thick bone are also signs of quality. Opt for grass-fed beef for enhanced flavor and tenderness.

What is the best way to cook cote de boeuf?

The best way to cook cote de boeuf is to sear it on high heat for a few minutes on each side, then finish cooking it in the oven at a lower temperature. This method ensures a crispy exterior and a juicy interior.

How long should I let cote de boeuf rest?

After cooking, let the cote de boeuf rest for at least 15-20 minutes. This allows the juices to redistribute, resulting in a more flavorful and tender steak when you slice into it.

What temperature should cote de boeuf be cooked to?

For medium-rare, cook cote de boeuf to an internal temperature of 130-135°F (54-57°C). Use a meat thermometer to check the temperature for perfect doneness, as cooking times can vary based on thickness.

What sides pair well with cote de boeuf?

Cote de boeuf pairs well with classic sides like roasted vegetables, creamy mashed potatoes, or a fresh arugula salad. A rich red wine reduction sauce also complements the steak beautifully.

Can I marinate cote de boeuf?

Yes, you can marinate cote de boeuf to enhance its flavor. A simple marinade of olive oil, garlic, herbs, and lemon juice works well. However, avoid marinating for too long, as it can overpower the meat's natural flavor.

How do I know when cote de boeuf is done?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Alternatively, you can use the touch test: a firm but slightly springy feel indicates it's done.

What is the difference between cote de boeuf and ribeye?

Cote de boeuf is essentially a bone-in ribeye steak. The main difference is that cote de boeuf includes the rib bone, which adds flavor during cooking, while ribeye is typically boneless.

Can cote de boeuf be cooked on a grill?

Absolutely! Grilling cote de boeuf is a fantastic way to cook it. Preheat the grill, sear the steak over high heat, then move it to a cooler part to finish cooking. This method enhances the smoky flavor.

Reviews of cote de boeuf recipe

Oliver Smith

I tried the cote de boeuf recipe for a special dinner, and it was a hit! The meat was incredibly tender and juicy, with a perfect crust. Paired with a red wine sauce, it was restaurant-quality. Will definitely make again!

★★★★★

Emily Johnson

This cote de boeuf recipe was easy to follow and yielded fantastic results. The seasoning was spot on, and the meat cooked beautifully. My family loved it, but I think I could have let it rest a bit longer. Overall, a great dish!

★★★★

James Williams

I was a bit intimidated by making cote de boeuf, but this recipe made it simple. The instructions were clear, and the result was delicious. The only downside was that it took longer than expected, but worth the wait!

★★★★

Sophia Brown

Absolutely loved this cote de boeuf recipe! The flavors were rich and satisfying. I paired it with roasted vegetables, and it made for a perfect meal. My friends were impressed, and I felt like a chef in my own kitchen!

★★★★★

Liam Jones

This recipe was decent, but I found the cooking time a bit off for my taste. The meat turned out a little more done than I prefer. However, the flavor was still good, and I appreciated the tips on resting the meat.

★★★★

Ava Taylor

I made this cote de boeuf for my partner's birthday, and it was a success! The crust was amazing, and the meat was juicy. I added a garlic herb butter on top, which elevated the dish even more. Will definitely repeat!

★★★★★
Hi! I’m Jessica Lopez

Jessica Lopez is a passionate home cook, food enthusiast, and storyteller who believes that food is more than just nourishment—it’s an experience. Through her blog, she shares recipes, culinary adventures, and inspiration to help others explore new flavors and embrace the joy of cooking. Whether experimenting with ingredients, recreating family favorites, or discovering global cuisines, Jessica’s mission is to connect people through the art of food, one delicious dish at a time.

Cote De Boeuf Recipe | Step By Step Guide | 600 kcal Calories,2-4 people Servings