Côte de Boeuf

Côte de Boeuf

£45.00 – £67.00

Côte de Boeuf, or rib steak, is a thick, bone-in beef ribeye steak known for its rich flavor and tenderness. Typically weighing between 1 to 1.5 kg (about 2.2 to 3.3 lbs), it is often served for sharing, with a recommended portion size of around 300-400 grams per person.

For cooking, Côte de Boeuf can be grilled or roasted. A common method is to sear it in a hot pan or on the grill for about 4-5 minutes per side at high heat (around 200-220°C or 392-428°F) to develop a crust, followed by finishing it in the oven at around 180°C (356°F) until it reaches your desired doneness. Total cooking time varies based on thickness but generally takes 20-30 minutes. Let it rest for about 10-15 minutes before slicing to allow the juices to redistribute.

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Description

Ingredients:

  • 1 Côte de Boeuf (about 1.5 to 2 kg)
  • Coarse sea salt
  • Freshly cracked black pepper
  • Olive oil or clarified butter
  • Fresh rosemary or thyme (optional)
  • 2-3 cloves garlic, smashed (optional)
  • Butter for basting (optional)

Equipment

  • Oven
  • Heavy skillet or cast-iron pan
  • Meat thermometer
  • Cooking twine (optional, if you wish to tie the meat)
  • Foil for resting

Preparation Steps

  1. Bring to Room Temperature
    • Remove the Côte de Boeuf from the refrigerator and let it sit at room temperature for about 60-90 minutes. This will help it cook more evenly.
  2. Preheat the Oven
    • Preheat your oven to 140°C (for a slower roast) or 200°C if you prefer a quicker approach with a nice crust.
  3. Season the Meat
    • Generously season the Côte de Boeuf with coarse sea salt and freshly cracked black pepper on both sides. Feel free to rub in some olive oil for added flavor and to help in the browning.
  4. Sear the Meat
    • Heat a heavy skillet or cast-iron pan over high heat. Add a little olive oil or clarified butter.
    • Once the oil is shimmering, carefully place the Côte de Boeuf in the pan. Sear it for about 2-3 minutes on each side until a golden-brown crust forms. Add smashed garlic and herbs if desired.
  5. Roast in the Oven
    • If you’ve seared the meat in a pan that can go in the oven, transfer it directly; otherwise, place the Côte de Boeuf on a wire rack on a baking tray.
    • Roast in the preheated oven. For medium-rare, cook until it reaches an internal temperature of 50-52°C. This typically takes about 25-30 minutes per kg, but use a meat thermometer to be sure.
  6. Rest the Meat
    • Remove the Côte de Boeuf from the oven and let it rest, loosely covered with foil, for about 15-20 minutes. This allows the juices to redistribute.
  7. Optional Basting (During Resting)
    • In the last few minutes of resting, melt some butter and baste the meat with it. This adds extra richness and flavor.
  8. Serve
    • After resting, carve the Côte de Boeuf into thick slices and serve. You can drizzle any remaining juices from the resting pan over the slices or serve with your favorite sides.

Tips

  • Accompaniments: Consider serving with roasted vegetables, mashed potatoes, or a festive salad.
  • Wine Pairing: A full-bodied red wine like a Cabernet Sauvignon or Merlot complements the richness of the beef perfectly.