Entrecôte avec os (côte de bœuf)

Ingrédients

• 1 x 27 oz (760g) bone in ribeye steak ((côte de boeuf) at least 1 inch thick)
• 1 tbsp sea salt flakes (or coarse Kosher salt)
• 2 tbsp canola oil ((rapeseed oil))
• 4 tbsp unsalted butter
• 4 cloves garlic (, peel on, crushed)
• 1 shallot (, sliced in half (optional))
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• freshly ground black pepper (, to serve)

Préparation

1. 1

   --- Season the steak ---

2. 2

   Take the steak out of the fridge and pat dry using paper towels. Season liberally with sea salt flakes or coarse kosher salt on both sides at least 45 minutes before cooking. The salt will draw moisture out of the steak but it will be reabsorbed during this time frame, distributing the salt through the meat = perfectly seasoned steak!

3. 3

   --- Cook in Air Fryer or Oven ---

4. 4

   Take the steak out of the fridge and let it come to room temperature for 30-40 minutes. Preheat the oven or the air fryer to 200°F (95°C) and place the steak directly on the oven rack or the air fryer basket and cook for 40 minutes, turning over halfway through.

5. 5

   Check the temperature with an instant read thermometer – you want to cook the steak until it reaches 131°F (55°C). You may need to cook for a bit longer depending on the thickness of your steak.

6. 6

   --- Sear and baste with butter ---

7. 7

   Warm a large cast iron pan over high heat. Add a splash of oil and sear the steak for 2 minutes per side, undisturbed, turning to also sear the sides of the steak.

8. 8

   Add the butter, crushed garlic, shallot and fresh herbs. Baste the steak with the butter once it starts foaming – tip the pan slightly and spoon the melted butter the steak to infuse it with flavor from the aromatics for about a minute.

9. 9

   --- Rest, slice and serve ---

10. 10

    Transfer the steak onto a cutting board and pour the pan juices into a measuring jug. Rest the steak for 5-10 minutes.

11. 11

    Use a sharp knife to cut along the bone to separate it from the meat. Cut the steak against the grain into thick slices, season with pepper and serve drizzled with the pan juices, your favorite sides and a glass of red wine.