Cote de Boeuf - Bone in Ribeye Steak

Ingredients

• 650 gcôte de boeuf
• 30 ml (2 tbsp)olive oil
• to tastesalt and black pepper
• 2 sprigsfresh rosemary or thyme

Instructions

1. 1

   1. Bring to room temperature

   For best results, take the 650 g côte de boeuf out of the fridge 30 minutes to 1 hour before cooking so it can come to room temperature.

2. 2

   2. Heat and oil

   Preheat the oven to 200°C (180°C fan). Remove the packaging and pat the beef dry with kitchen paper. Pour 30 ml (2 tbsp) olive oil over both sides and rub it in.

3. 3

   3. Season the steak

   Season both sides with salt and black pepper.

4. 4

   4. Sear one side

   Add a little oil to a pan or griddle pan and heat it to maximum. Add the steak and 2 sprigs of rosemary or thyme, then sear over high heat for 2 minutes on the first side.

5. 5

   5. Turn and sear

   Use kitchen tongs to turn the steak and sear the other side for 2 minutes.

6. 6

   6. Brown the edges

   Hold the steak by the bone with the tongs and sear the remaining sides. Transfer it to a baking tray, ideally with a grill rack, and keep the pan juices to make a sauce such as peppercorn sauce or red wine jus.

7. 7

   7. Roast the steak

   Roast uncovered in the preheated oven at 200°C (180°C fan). For rare, roast for 22 minutes, until the temperature is 50–54°C; for medium-rare, roast for 25 minutes, until it is 55–59°C; for medium, roast for 28 minutes, until it is 60–65°C.

8. 8

   8. Rest loosely covered

   When cooked to your liking, take the côte de boeuf out of the oven and leave it on the grill tray, loosely covered with foil.

9. 9

   9. Rest for ten minutes

   Let the steak rest for at least 10 minutes before carving so the juices can redistribute through the meat.

10. 10

    10. Carve and serve

    Slice in the same direction as the bone and share between two people. Serve with sides of your choice, such as fries or potato chips, onion rings and salad.

What is côte de boeuf?

Côte de boeuf is a bone-in rib steak, also known as a bone-in ribeye. The name is French, and this substantial cut is often served carved at the table for sharing.

This version uses a quick, high-heat sear before roasting. The method browns the outside while allowing you to choose how far to cook the centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 802 calories, 65g protein, 0g carbs, 60g fat.

The steak supplies the protein and most of the fat, while the olive oil adds further fat; the recipe contains no carbohydrate-bearing ingredients. Serve it with salad for a lighter accompaniment, or add potatoes if you want a more substantial plate.

Why keep the bone in?

Bone: The rib bone gives the steak its characteristic shape and provides a natural handle when searing the edges.

Fat: The marbled fat in ribeye contributes much of its rich flavour and helps keep the slices succulent.

Get ready to sear

Room temperature: Taking the steak out of the fridge 30 minutes to 1 hour ahead follows the recipe's preparation method.

Dry surface: Patting the beef dry before adding the oil helps prepare its surface for the hot pan.

Sear the edges too

Hot pan: Heat the pan or griddle pan to maximum and give each broad side 2 minutes. Use tongs to turn the steak rather than piercing it.

Around the bone: Hold the steak upright by its bone to brown the remaining sides before transferring it to the roasting tray.

Choose your doneness

Rare: The recipe gives 22 minutes of roasting and a target temperature of 50–54°C.

Medium-rare: Allow 25 minutes and look for 55–59°C.

Medium: Allow 28 minutes and look for 60–65°C. Use the recipe's temperature ranges to guide the result, as cooking time can vary with the steak and oven.

Rest before carving

Rest: Leave the cooked steak on its grill tray, loosely covered with foil, for at least 10 minutes. This gives the juices time to redistribute before you carve.

Carving: Slice in the same direction as the bone, then divide the meat between two people.

What to serve with it

Classic sides: The recipe suggests fries or potato chips, onion rings and salad. Choose one or combine them to suit the meal.

Pan juices: Keep the liquid left in the searing pan for a peppercorn sauce or red wine jus to serve with the steak.

Recipe notes & tips

• Take the steak out of the fridge 30 minutes to 1 hour before cooking.
• Pat the meat dry before rubbing it with olive oil.
• Heat the pan thoroughly before adding the steak.
• Use tongs to sear the sides around the bone.
• Keep the pan juices for a sauce.
• Rest the steak for at least 10 minutes before carving.

Variations

• Choose rosemary: Use the rosemary option for a fragrant, savoury note.
• Choose thyme: Use the thyme option instead of rosemary.
• Make peppercorn sauce: Use the reserved pan juices as the base for a peppercorn sauce.
• Make red wine jus: Turn the reserved pan juices into a red wine jus.
• Add classic sides: Serve with fries or potato chips, onion rings and salad.

Common mistakes to avoid

• Skipping the rest: Leave the steak loosely covered for at least 10 minutes before carving.
• Wet steak surface: Pat it dry with kitchen paper before oiling.
• Cool pan: Heat the pan to maximum before searing.
• Only searing the broad sides: Hold the steak with tongs and brown the edges as well.
• Discarding the pan juices: Set them aside to use in a sauce.
• Carving too soon: Wait until the resting time is complete before slicing.

How to store

Refrigerate leftover steak in a covered container and eat within 3 days. Reheat gently in a low oven until warmed through, or enjoy cold in slices.

Frequently asked questions