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Côte de Boeuf
Côte de Boeuf is a sumptuous French dish that celebrates the rich flavors of a thick, bone-in ribeye steak, traditionally enjoyed by families in France during special occasions. The combination of rosemary, garlic, and butter creates an aromatic delight that enhances the natural juiciness of the meat, making it a true centerpiece for any dinner table. Served with a side of crispy roasted potatoes or a fresh salad, this dish promises to impress your guests and satisfy your cravings for an indulgent meal.
Ingredients
- Côte de boeuf steak
- 1 (about 2-3 pounds, bone-in ribeye)
- Salt
- 1 tablespoon, or to taste
- Black pepper
- 1 teaspoon, freshly ground, or to taste
- Garlic powder
- 1 teaspoon
- Olive oil
- 2 tablespoons
- Unsalted butter
- 3 tablespoons
- Fresh rosemary
- 3-4 sprigs
Instructions
- Preheat your oven to 400°F (200°C).
- Generously season the Côte de boeuf steak with salt, black pepper, and garlic powder on both sides, ensuring an even coating.
- In an oven-safe skillet (preferably cast iron), heat the olive oil over high heat until shimmering.
- Carefully place the seasoned steak in the skillet and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
- Add the fresh rosemary sprigs and unsalted butter to the skillet, basting the steak with the melted butter for enhanced flavor.
- Transfer the skillet to the preheated oven and roast the steak for 12-15 minutes for medium-rare, adjusting the time based on your desired level of doneness (use a meat thermometer to check: 130°F for medium-rare, 140°F for medium).
- Once cooked to your preference, remove the skillet from the oven and let the steak rest for at least 5 minutes to allow the juices to redistribute before slicing.
- Serve the Côte de boeuf with your favorite side dishes, such as crispy roasted potatoes or a fresh arugula salad, and enjoy the delightful flavors.
Tips
- For an even richer flavor, consider marinating the steak in olive oil, garlic, and herbs for a few hours before cooking.
- Pair this dish with a robust red wine, such as a Cabernet Sauvignon or Bordeaux, to complement the richness of the meat.
- Leftover steak can be thinly sliced and served cold in sandwiches or salads the next day.
Dietary Information
Servings: 2-4 Dish Type: Main Course Prep Time: 10 minutes Cook Time: 20 minutes Calories: 800 Fat: 60g Carbs: 0g Protein: 60g Sodium: 800mg Sugar: 0g
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