Côte de Boeuf

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

1. Preheat your oven to 400°F (200°C).
2. Generously season the Côte de boeuf steak with salt, black pepper, and garlic powder on both sides, ensuring an even coating.
3. In an oven-safe skillet (preferably cast iron), heat the olive oil over high heat until shimmering.
4. Carefully place the seasoned steak in the skillet and sear for 2-3 minutes on each side, or until a golden-brown crust forms.
5. Add the fresh rosemary sprigs and unsalted butter to the skillet, basting the steak with the melted butter for enhanced flavor.
6. 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).
7. 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.
8. 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.