Cote de Boeuf - Bone in Ribeye Steak

If you're looking for a truly indulgent dining experience, look no further than the cote de boeuf. This sumptuous cut of beef is dripping with juicy, flavourful fat, making it an undeniably delicious treat. Of course, with such a luxurious dish comes a bit of a price tag - but trust us, it's well worth it.To get the most out of your côte de boeuf, it's crucial to cook it properly.

📝 Ingredients

• 650 gram Cote de Boeuf
• 2 tbsp Olive Oil
• Salt & Black Pepper
• 2 Sprigs Fresh Rosemary or Thyme

👨‍🍳 Instructions

1. 1For best results allow the 650 gram Cote de Boeuf to come to room temperature by removing it from the fridge about 30 minutes - 1 hour before cooking.
2. 2Preheat your oven to 200°C / 180°C fan / 400°F /Gas mark 6 . Remove packaging and pat dry with kitchen paper towel.Pour 2 tbsp Olive Oil over both sides of the beef steak and rub in.
3. 3Season both sides with Salt & Black Pepper.
4. 4Pour a little oil into a pan or griddle pan and turn to max heat. Sear the steak with 2 Sprigs Fresh Rosemary or Thyme in a hot griddle pan or frying pan at high heat for two minutes on the first side.
5. 5Use kitchen tongs to turn over and repeat on the other side for two minutes.
6. 6Hold it up using the bone and tongs, and sear all the sides too.Once seared, transfer your côte de boeuf to a baking tray, ideally with a grill rack.Keep the pan juices to make a pan sauce like our peppercorn sauce or red wine jus to pour over the steak.
7. 7Roast uncovered in the 200°C / 180°C fan / 400°F /Gas mark 6 preheated oven for Rare 22 minutes - temperature should be 50-54° (120-129°F)Medium - rare25 minutes - temperature should be 55-59° (130-139°F)Medium 28 minutes - temperature should be 60-65° (140-149°F)
8. 8When it's cooked to your liking, take the côte de boeuf out of the oven and leave it to rest still on the grill tray, covered loosely with foil.
9. 9Allow to rest for at least ten minutes before carving, this allows the juices to redistribute evenly throughout the meat, resulting in a more tender and flavourful steak.
10. 10Slice in the same direction as the bone, and share between two people.Serve with your choice of side dishes. For example, fries or potato chips, onion rings, and salad.