📝 About This Recipe
The Côte de Boeuf is the crown jewel of French brasserie cooking, a magnificent thick-cut, bone-in ribeye designed for sharing and celebration. This dish celebrates the incredible depth of dry-aged beef, enhanced by a classic crust developed through high-heat searing and finished with a rich, herb-flecked compound butter. It is a masterclass in French technique—simplicity, quality ingredients, and the perfect 'arrosage' (basting) to achieve a melt-in-your-mouth texture.
🥗 Ingredients
The Roast
- 1 piece Bone-in Ribeye (Côte de Boeuf) (approx. 1.2kg to 1.5kg, at least 2 inches thick)
- 2 teaspoons Fleur de Sel (for finishing and seasoning)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Aromatics for Basting
- 4 tablespoons Unsalted Butter (high-quality European style)
- 4-5 cloves Garlic (smashed but left in skins)
- 4 sprigs Fresh Thyme
- 2 sprigs Fresh Rosemary
Maître d'Hôtel Butter
- 100 grams Unsalted Butter (softened to room temperature)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 small Shallot (minced very finely)
- 1/2 teaspoon Dijon Mustard (optional for a modern kick)
👨🍳 Instructions
-
1
Remove the beef from the refrigerator at least 60-90 minutes before cooking to bring it to room temperature; this ensures even cooking throughout the thick cut.
-
2
Prepare the Maître d'Hôtel butter by mixing the softened butter, parsley, lemon juice, minced shallot, mustard, and a pinch of salt in a small bowl until smooth. Roll into a log using parchment paper and chill until firm.
-
3
Preheat your oven to 120°C (250°F). We will use a 'reverse sear' or a low-temp start for the most edge-to-edge pink perfection.
-
4
Pat the beef extremely dry with paper towels. Any moisture on the surface will create steam and prevent a beautiful crust from forming.
-
5
Season the meat aggressively on all sides (including the fat cap) with Fleur de Sel and the cracked black pepper, pressing the seasoning into the flesh.
-
6
Place the beef on a wire rack set over a baking sheet and roast in the oven until the internal temperature reaches 46°C (115°F) for medium-rare, which usually takes 30-40 minutes.
-
7
Remove the beef from the oven and let it rest for 10 minutes while you heat a heavy cast-iron skillet or carbon steel pan over high heat until it is smoking slightly.
-
8
Add the grapeseed oil to the pan. Carefully place the beef in the pan, searing the fat cap first for 1 minute to render it down, then sear the flat sides for about 2 minutes each until a deep mahogany crust forms.
-
9
Reduce the heat to medium and add the 4 tablespoons of butter, smashed garlic, thyme, and rosemary sprigs to the pan.
-
10
Perform the 'arrosage': Tilt the pan slightly so the foaming, aromatic butter pools at the bottom. Use a large spoon to continuously drench the steak with this butter for 2-3 minutes.
-
11
Remove the steak from the pan and place it on a warm carving board. Let it rest for at least 10-15 minutes to allow the juices to redistribute.
-
12
To serve, carve the meat away from the bone, then slice the ribeye against the grain into thick slices.
-
13
Arrange the slices back against the bone for presentation, top with discs of the chilled Maître d'Hôtel butter, and sprinkle with a final touch of Fleur de Sel.
💡 Chef's Tips
Always use a digital meat thermometer; with a cut this expensive, guessing is not an option. If you don't have time for the oven start, you can sear entirely in the pan, but you must flip the meat every 2 minutes to prevent a grey ring from forming. Don't discard the bone! It's the chef's treat to gnaw on, or it can be used to flavor a future beef stock. Ensure your kitchen is well-ventilated, as searing at high temperatures will create a significant amount of smoke. Dry-aging matters—if possible, buy beef that has been aged for at least 28 days for maximum tenderness.
🍽️ Serving Suggestions
Serve with classic Pommes Frites or a rich Potato Gratin Dauphinois. A simple green salad with a sharp Dijon vinaigrette cuts through the richness of the ribeye perfectly. Pair with a bold French red wine, specifically a Left Bank Bordeaux (Cabernet dominant) or a spicy Northern Rhône Syrah. For a vegetable side, honey-glazed roasted carrots or sautéed haricots verts with shallots are excellent choices. Provide a small ramekin of extra Dijon mustard on the side for those who enjoy a bit of heat.