Côte de boeuf
Savour a luxurious côte de boeuf and the rich flavours and textures that come with each bite. This superb cut of beef transforms into nothing short of a masterpiece when perfectly seared. Coated in a fragrant butter mixed with garlic and thyme, it turns tender and irresistibly juicy. Serve it with your choice of béarnaise sauce, asparagus potatoes, or grilled vegetables.
Ingredients
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Cote de boeuf - from beef sirloin (about 700 g)
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1 |
|---|---|
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Coarse salt
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1½ tsp |
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Freshly ground pepper
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|
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Flavourless oil, for example. rapeseed oil
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3 tbsp |
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Butter
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50 g |
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Small garlic cloves, peeled and split
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4 |
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Fresh thyme
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5 stalks |
Baste the meat properly
Basting a steak really improves its flavour and texture. Start by searing the steak in hot oil. Then, add butter, garlic, and thyme to the pan. Tilt the pan so the butter pools and continuously spoon it over the steak for about a minute. Doing so builds flavour and gives you a perfect, crisp crust. After creating a nice sear to lock in all the juices, finish cooking the steak in the oven.
Slice the meat the right way
First, let the cooked meat rest for 10-15 minutes. This helps redistribute the juices, keeping the meat tender and flavourful. Place the côte de boeuf on a cutting board with the bone parallel to the board. Use a sharp carving knife to carefully cut the meat away from the bone in one piece. Then, position the boneless piece with the grain running perpendicular to your knife. Slice the meat against the grain into thick slices, about 1½ to 2 cm thick, to ensure it is tender.
FAQ: Questions about côte de boeuf
Cooking côte de boeuf is a rewarding and flavourful experience, especially if you can prepare free of hassle. Our FAQ section answers common questions to help you prepare the meat with ease.
What is côte de boeuf?
Côte de boeuf is a premium beef cut from the rib section of the cow, essentially a thick, bone-in ribeye steak. Known for its rich marbling, tenderness, and strong beefy flavour, this cut gets more flavour once cooked because of the bone. The combination of marbling and bone makes côte de boeuf a luxurious choice for special occasions or for those who love a high-quality steak.
How do I cook côte de boeuf?
Before you cook the côte de boeuf, let it come to room temperature and then season both sides and the fat edge with coarse salt and freshly ground pepper, pressing it in well. Heat a large frying pan until it is very hot, then add rapeseed oil. Sear the fat edge for 1 minute and each flat side for another minute to give it a nice crust. Remove any excess oil, lower the heat to medium, and add butter, garlic cloves, and thyme stalks. Baste the steak with this mixture for a minute and pop it into the oven for about 40 minutes.
How long should I cook côte de boeuf in the oven?
Cook côte de boeuf in a preheated oven at 125 °C for about 40 minutes until it reaches an internal temperature of 55 °C if you want medium-rare. If you prefer it rare, reduce the cooking time to 30–35 minutes, aiming for 50 °C. For medium, cook for 45–50 minutes until the temperature reaches 60 °C, while medium-well requires 50–55 minutes until the internal temperature is 65 °C. And for well-done, cook for 55-60 minutes until it reaches 70 °C. Always use a meat thermometer to check the temperature and let the steak rest after cooking for a juicy and flavourful result.
How long does the steak need to rest after cooking?
Let the steak rest for about 10–15 minutes before serving. This gives the juices, which have gathered in the centre during cooking, a chance to redistribute throughout the meat, keeping it juicy and flavourful. It also helps the muscle fibres to relax, making the steak even more tender.
Nutritional values
Nutritional value, per
2170 Kcal
| Fibre | 1.2 gram fibers |
| Protein | 141.6 gram |
| Carbohydrates | 7.6 gram |
| Fat | 176.8 gram |
Enjoy a tender, luxurious côte de boeuf
Few dishes capture the experience of fine dining quite like côte de boeuf. This particular cut of meat is synonymous with luxury, elegance, and deliciousness. With its beautiful marbling and striking presence, it offers a melt-in-the-mouth bite that only perfectly cooked beef can deliver.
And to really get a tender and juicy result, you need to prepare it with care. Luckily, the pan does most of the work, searing the crust and locking it in all those flavoursome juices that give the steak its tenderness before it is finished cooking in the oven.
Rich flavours with aromatic butter and fresh thyme
What truly transforms this côte de boeuf into an irresistible meal is the careful basting it receives during cooking. This technique not only adds to the flavour and juiciness but also helps develop that slightly caramelised, golden crust.
As you spoon over the melted butter, each pass adds to the savoury richness. Since the butter is mixed with fresh thyme and the delicately sweet garlic, the côte de boeuf receives a subtle herbal note. It is a sneakily delicious trick to make the steak more delicious.
Serve with tasty sides
A côte de boeuf deserves sides that live up to its grandeur, which is where a classic béarnaise sauce comes in. With its creamy texture and hints of tarragon, it serves as a lavish side to the steak. Combine it with other fresh sides like grilled asparagus or tender new potatoes that both go well with rich meat.
Similarly, grilled vegetables add a pop of colour and a hint of smokiness, which is fantastic not only for the flavours but the presentation as well. This is an elegant meal, after all. If you prefer salads, a simple green salad with vinaigrette or a peppery watercress salad may be the way to go. They add just the right vibrant kick without stealing the spotlight.
An extravagant meal with family and friends
The generous size of côte de boeuf is an open invitation to share it with family and friends – and what a meal it makes. It is the kind of steak that naturally calls for raised glasses, good conversation, and memorable moments with the people you cherish most. So, when a festive holiday, a special anniversary, or even a special weeknight dinner is on the horizon, head to the kitchen. This steak promises to create a warm, convivial atmosphere that brings everyone together.
If you are looking to create more unforgettable meals, we have a few other indulgent options to inspire you. Try a juicy grilled whole chicken, or explore elegant starters like a classic prawn cocktail or Italian-style crostini.
Creative variations to make it your own
While the classic preparation of côte de boeuf is hard to beat, there is always room for creativity. Consider marinating the steak beforehand with olive oil, Worcestershire sauce, and Dijon mustard. Together, they bring a rich and savoury outer layer with a slight mustard kick.
You can also change up the steak preparation method to experiment with flavours. For a smoky twist, consider grilling the steak instead of finishing it in the oven. The warm, live flames impart their signature charred, earthy notes. If you are making côte de boeuf for the first time, you may want to start with the regular cooking method – but who is to say you cannot try it again on the grill in the future?
