Indulge in the Perfect Cote de Boeuf Recipe: A Steak Lover's Dream

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 02-08-2024

Edited on 27-03-2025 | 2:40 PM

Meat-Based 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

If you're a steak lover, then the Cote de Boeuf recipe should be at the top of your culinary bucket list! This French classic, also known as rib steak, is not just any steak; it’s a showstopper that’s perfect for special occasions or a luxurious dinner at home. With its impressive size and rich flavor, Cote de Boeuf is sure to impress your family and friends. The beauty of this dish lies in its simplicity—just a few key ingredients and techniques can elevate this cut of meat into a delicious masterpiece.

The Cote de Boeuf is a bone-in ribeye steak, often weighing around 2 pounds, making it perfect for sharing. The marbling in the meat ensures each bite is tender and juicy, while the bone adds flavor during cooking. Whether you choose to grill it, roast it, or cook it sous-vide, this steak is incredibly versatile.

Pair it with classic sides like roasted potatoes or a fresh salad, and you have a meal that’s both elegant and satisfying. In this blog post, I’ll guide you through my favorite Cote de Boeuf recipe, including tips on selecting the best cut of meat, seasoning, and cooking techniques. Plus, I’ll share my secret to achieving that perfect sear and mouthwatering finish that will leave you and your guests raving! So, roll up your sleeves and get ready to create a dining experience that rivals the finest steakhouses.

Let’s dive into the world of Cote de Boeuf and make your next meal unforgettable!.

Essential Ingredients of cote de boeuf recipe

  • Cote de boeuf (bone-in ribeye steak): 2 to 2.5 pounds

  • Kosher salt: to taste

  • Freshly ground black pepper: to taste

  • Olive oil: 2 tablespoons

  • Fresh rosemary: a few sprigs

  • Garlic cloves: 4, smashed

  • Butter: 2 tablespoons

Measurement Units of cote de boeuf recipe

  • 1.5 kg (3.3 lbs) côte de boeuf (bone-in ribeye steak)

  • Salt (to taste)

  • Freshly ground black pepper (to taste)

  • 2 tablespoons olive oil

  • 2 cloves garlic, crushed

  • 2 sprigs fresh thyme

  • 2 sprigs fresh rosemary

  • Butter (for basting, optional)

Step by Step Instructions For cote de boeuf recipe

  • Step - 1

    Begin by selecting a high-quality cote de boeuf, ideally around 2 inches thick. Look for well-marbled meat, as the fat will enhance the flavor and tenderness during cooking.

  • Step - 2

    Take your steak out of the refrigerator at least 30 minutes before cooking. Allowing it to reach room temperature ensures even cooking and helps achieve that perfect crust.

  • Step - 3

    Preheat your oven to 400°F (200°C) while you prepare the steak. This temperature is ideal for finishing off the steak after searing it on the stovetop.

  • Step - 4

    Generously season both sides of the cote de boeuf with coarse sea salt and freshly cracked black pepper. Don’t be shy; a good amount of seasoning complements the rich flavor of the beef.

  • Step - 5

    In a large skillet, heat a tablespoon of high-smoke point oil, such as canola or grapeseed oil, over medium-high heat. Ensure the oil is shimmering but not smoking, indicating it's hot enough for a good sear.

  • Step - 6

    Carefully place the cote de boeuf in the skillet. Sear it for about 4-5 minutes on each side until a rich, golden-brown crust forms. Use tongs to flip the steak and avoid piercing the meat.

  • Step - 7

    Once both sides are seared, add a couple of tablespoons of unsalted butter, along with a few sprigs of fresh thyme and a crushed garlic clove to the skillet. As the butter melts, spoon it over the steak to baste it, infusing more flavor.

  • Step - 8

    After basting for about 2-3 minutes, transfer the skillet to the preheated oven. Roast the steak for about 10-15 minutes, depending on your desired level of doneness. Use a meat thermometer to check for doneness: 125°F (51°C) for rare, 135°F (57°C) for medium-rare, and 145°F (63°C) for medium.

  • Step - 9

    Once the steak reaches your preferred temperature, remove it from the oven and let it rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat for a juicier bite.

  • Step - 10

    Slice the cote de boeuf against the grain into thick, juicy pieces. Serve it with your favorite sides, such as roasted vegetables or crispy potatoes, and enjoy this exquisite French dish!

Additional Notes of cote de boeuf recipe

  • When cooking côte de boeuf, it's crucial to start with a high-quality cut of meat. Look for well-marbled beef, as the fat will render during cooking, adding flavor and tenderness.

  • Allow the steak to come to room temperature before cooking. This ensures even cooking throughout the meat, preventing a cold center.

  • Season generously with salt and pepper just before cooking. This enhances the flavor and helps create a delicious crust.

  • Preheat your grill or skillet to high heat. A hot cooking surface is essential for achieving a perfect sear.

  • 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.

  • Let the steak rest for at least 10-15 minutes after cooking. This allows the juices to redistribute, resulting in a juicier steak.

  • Basting with butter and herbs during the last few minutes of cooking can elevate the flavor profile and add richness.

Special Equipment of cote de boeuf recipe

  • Heavy-duty cast iron skillet or grill pan

  • Instant-read meat thermometer

  • Tongs

  • Resting rack or plate

Expert Chef Tips of cote de boeuf recipe

  • Start with a high-quality cote de boeuf, ideally aged for at least 21 days for enhanced flavor and tenderness.

  • Bring the meat to room temperature before cooking to ensure even doneness.

  • Season generously with coarse sea salt and freshly cracked black pepper for a flavorful crust.

  • Sear the meat in a hot cast-iron skillet or on a grill for that perfect caramelization.

  • Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.

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

  • Consider adding fresh herbs like rosemary or thyme to the pan while cooking for added aroma.

  • Pair with a robust red wine for a perfect dining experience.

  • Slice against the grain for a tender bite.

  • Serve with a side of grilled vegetables or a simple arugula salad for contrast.

Ingredient Sourcing and Quality Tips of cote de boeuf recipe

  • Cote de boeuf: Look for grass-fed beef from reputable local farms for superior flavor.

  • Olive oil: Choose extra virgin olive oil for its rich taste and health benefits.

  • Sea salt: Opt for flaky sea salt to enhance the natural flavors of the beef.

  • Herbs: Use fresh herbs whenever possible; they add vibrant flavor compared to dried.

  • Pepper: Select whole peppercorns and grind them fresh for a more robust flavor.

  • Butter: Use high-quality unsalted butter for finishing the dish.

  • Garlic: Fresh garlic cloves will provide a more potent flavor than pre-minced varieties.

  • Vegetables: Source seasonal produce for the freshest taste and nutritional value.

  • Wine: Select a good-quality red wine that you enjoy drinking to enhance the meal.

  • Charcoal: If grilling, use natural lump charcoal for a cleaner, more authentic flavor.

Dietary Considerations of cote de boeuf recipe

  • Cote de boeuf is a bone-in ribeye steak that is rich in flavor and high in protein, making it an excellent choice for those looking to increase their protein intake.

  • This recipe is suitable for individuals following a low-carb or ketogenic diet, as it contains minimal carbohydrates and is predominantly made up of protein and healthy fats.

  • For those on a gluten-free diet, cote de boeuf is naturally gluten-free, making it a safe and delicious option for anyone with gluten sensitivities or celiac disease.

  • Red meat, including cote de boeuf, is a good source of essential nutrients such as iron, zinc, and B vitamins, which are important for overall health and energy production.

  • Individuals following a paleo diet can enjoy cote de boeuf since it aligns with the principles of eating whole, unprocessed foods that were available to our ancestors.

  • This recipe can be easily adapted for those who are lactose intolerant, as it does not require the use of any dairy products in its preparation.

  • Cote de boeuf is a great option for carnivores and meat-lovers, but it's also versatile enough to be paired with a variety of sides suitable for different dietary preferences.

  • For those who practice portion control, cote de boeuf can be shared among a group, making it a perfect centerpiece for gatherings while still adhering to dietary restrictions.

  • When cooked to perfection, cote de boeuf can be enjoyed in moderation as part of a balanced diet, allowing for occasional indulgence without compromising health goals.

  • Be mindful of sourcing your beef from grass-fed or organic options for a healthier and more environmentally friendly choice, as these options tend to have a better nutrient profile.

  • Cote de boeuf can be seasoned with various herbs and spices, allowing for customization to fit different dietary needs such as low-sodium or sugar-free options.

  • If you are following a heart-healthy diet, consider trimming visible fat from the steak before cooking, as this can help reduce saturated fat intake.

  • This recipe is perfect for special occasions, allowing you to enjoy a gourmet experience at home while being mindful of dietary preferences.

  • As with any red meat, moderation is key; enjoy cote de boeuf occasionally as part of a varied diet to maintain overall health.

  • Finally, always consider personal dietary restrictions and consult with a healthcare provider if you have specific health concerns related to red meat consumption.

My Review On cote de boeuf recipe

If you're craving a culinary showstopper, the cote de boeuf recipe is the way to go! This French dish, also known as rib steak, offers a perfect blend of rich flavors and tender textures. Grilling or roasting this cut of meat brings out its natural juiciness, making every bite a celebration. Season it simply with salt and pepper, or elevate the experience with a garlic herb butter. Pair it with roasted vegetables or a crisp salad for a well-rounded meal. The best part? It's surprisingly easy to prepare, making it perfect for both special occasions and casual dinners. The presentation is stunning—serve it whole and slice at the table for a dramatic effect! Whether you're a seasoned chef or a cooking novice, this recipe will impress your guests and satisfy your taste buds. Don't forget to let it rest before slicing to ensure maximum flavor. Enjoy a taste of France right in your home with this unforgettable cote de boeuf recipe!

Related Dishes of cote de boeuf recipe

  • Garlic Mashed Potatoes: Creamy and buttery mashed potatoes infused with roasted garlic, making them the perfect side for your cote de boeuf.

  • Grilled Asparagus: Tender asparagus spears lightly seasoned and grilled to perfection, adding a fresh and vibrant touch to your meal.

  • Herb Roasted Vegetables: A colorful medley of seasonal vegetables roasted with olive oil and herbs, bringing out their natural sweetness.

  • French Onion Soup: A rich, savory soup topped with melted cheese and crusty bread, offering a delightful starter before your main course.

  • Caesar Salad: Crisp romaine lettuce tossed in a creamy dressing with croutons and Parmesan cheese, providing a refreshing contrast to the rich beef.

  • Béarnaise Sauce: A classic French sauce made from butter, egg yolks, and herbs, perfect for drizzling over your cote de boeuf.

  • Pommes Frites: Crispy and golden French fries, seasoned to perfection, that are always a crowd-pleaser alongside any steak.

  • Roasted Garlic Bread: Crusty bread spread with a rich garlic butter mixture, perfect for soaking up the juices from your cote de boeuf.

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

Bouchon

by Thomas Keller

Cultural and Historical Context of cote de boeuf recipe

Cote de boeuf, or rib steak, has deep roots in French culinary tradition, celebrated for its rich flavor and tenderness. Originating from the beef cuts favored by French farmers, this dish has become a staple in bistros and fine dining alike. Historically, it was a dish reserved for special occasions, showcasing the quality of local beef. The preparation involves simply seasoning the meat to highlight its natural flavors, often grilled or roasted. Over the years, cote de boeuf has transcended its humble beginnings, becoming a symbol of rustic French cuisine that is now enjoyed worldwide.

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. Typically, it weighs around 2-3 pounds and is often grilled or roasted, making it a popular choice for special occasions and 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 to develop a crust, then finish cooking it in the oven at a lower temperature. This method ensures a juicy interior while achieving a flavorful exterior.

How long should I let cote de boeuf rest?

Allow the cote de boeuf to rest for at least 15-20 minutes after cooking. This resting period helps the juices redistribute throughout the meat, resulting in a more flavorful and tender steak when sliced.

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 for accuracy, and remember that the temperature will rise slightly while resting.

What sides pair well with cote de boeuf?

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

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 affect the meat's texture.

How do I know when cote de boeuf is done?

The best way to check if cote de boeuf is done is by using a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C). Alternatively, you can use the touch test: it should feel firm but still have some give.

What is the difference between cote de boeuf and ribeye?

Cote de boeuf is essentially a bone-in ribeye steak, often larger and thicker than a standard ribeye. The bone adds flavor during cooking, while the ribeye is typically boneless and may be more convenient for individual servings.

How should I slice cote de boeuf?

Slice cote de boeuf against the grain to ensure tenderness. Start by cutting off the bone, then slice the meat into thick pieces. This technique helps break down the muscle fibers, making each bite more enjoyable.

Reviews of cote de boeuf recipe

Emily Johnson

I made this cote de boeuf for a special dinner, and it was a hit! The meat was perfectly cooked and so tender. The garlic and rosemary added amazing flavor. My guests couldn't stop raving about it. Will definitely make again!

★★★★★

James Smith

The recipe was straightforward, but I found the cooking time a bit off. My cote de boeuf turned out a little overdone. The flavor was still great, but I wish it had been more medium-rare. I'll adjust the time next time.

★★★★

Sophie Brown

Absolutely loved this recipe! The crust on the cote de boeuf was incredible, and the meat was juicy and flavorful. I served it with roasted vegetables, and it made for a perfect meal. Highly recommend for steak lovers!

★★★★★

Michael Davis

This cote de boeuf recipe was decent, but I expected more. The seasoning was good, but I think it needed a bit more depth. I might try marinating the meat next time to enhance the flavor. Overall, a solid dish.

★★★★

Olivia Wilson

What a fantastic recipe! The cote de boeuf was the star of our dinner party. Everyone loved it, and it was surprisingly easy to prepare. The tips for resting the meat were spot on. Can't wait to make it again!

★★★★★

Liam Taylor

I followed the recipe closely, but my cote de boeuf didn't turn out as expected. It was a bit tough, which was disappointing. I think I need to work on my cooking technique. The flavor was good, though.

★★★★
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.