If you're looking for a truly indulgent dining experience, look no further than the cote de boeuf.
This amazing cut of beef is dripping with juicy, flavourful fat, making it an undeniably delicious food treat.
Of course, with such a luxurious dish comes a bit of an expensive price tag - but trust us, it's well worth it and remember, it generously serves two.
To get the most out of your côte de boeuf, it's crucial to cook it properly. Not a cut you want to throw on the barbecue willy-nilly - a little TLC is required to bring out its best flavour and texture.
Luckily, we've got the all the advice and the perfect recipe to help you cook restaurant-quality steak at home like a Chef.
How to cook Cote de Boeuf
This bone-in rib eye steak is easy to cook when you know how; see our video to see how easy it is.
What is Cote de Boeuf?
In French, côte de boeuf means "beef rib", which is precisely what it refers to - a single rib of ribeye beef with the bone still in.
While the cut may have originated in France, it has become a popular dish worldwide. It has recently experienced something of a renaissance, with top chefs rediscovering its incredible flavour and versatility.
Did you know? It is the same cut as a tomahawk, but the bone has been French trimmed. Also known as the bone-in rib eye or cowboy steak (in the US), it is a popular steak in the UK, prized for its rich flavour and tender texture.
Cut from the rib section of the cow, and it includes a large portion of the animal's ribeye muscle. This muscle is well-marbled with fat, which gives the steak its characteristic rich flavour.
No matter what you call it, one thing is for sure - the cote de boeuf is a cut of beef like no other, a guaranteed good steak.
The recipe ingredients are kept simple as the flavour is created during the cooking process. Here's what you'll need:
Côte de Boeuf
For the best results, look for a côte de boeuf steak at least two inches thick and has a good amount of marbling throughout.
Remove steak from the fridge 30 minutes to 1 hour before cooking.
It is best to cook, rare or medium-rare, at the most medium; anything more and the steak will be overcooked and too firm.
You'll need olive oil to rub over the steak and some more to sear the beef joint in, helping to create a delicious crust before oven cooking.
Salt & Pepper
We recommend using kosher or sea salt and freshly cracked black pepper for this recipe; season generously.
A couple of sprigs of fresh rosemary can add a nice herbal aroma, but it's not necessary. You could use other herbs, such as thyme or fresh tarragon leaves.
Griddle pan or heavy-bottomed frying pan, or cast iron pan to sear the steak in.
Kitchen tongs, a wire rack and roasting tray.
For the best results, allow the steak to come to room temperature by removing it from the fridge about 30 minutes - 1 hour before cooking.
Preheat your oven to 200°C / 180°C fan / 400°F /Gas mark 6.
Sear the côte de boeuf in a hot pan with a little oil at high heat for around two minutes, repeat on the other side, then use kitchen tongs to hold it up, sear all the sides too.
Tuck a few thyme or rosemary sprigs in with it during cooking.
There should be a nice golden brown crust all around.
Keep the pan juices to make a pan sauce like our peppercorn sauce, whisky sauce or red wine jus to pour over the steak. The sediments and oil left from cooking the steak add great flavour to the sauce.
Once seared, transfer your côte de boeuf to an oven-safe dish, for best results, use a grill rack inside a roasting tray. Roast uncovered in the oven.
Temperature Cooking Method
The greatest advice I can offer for cooking steak to your desired degree of doneness is to invest in a meat thermometer. I have given cooking times below, too, if you haven't got a thermometer.
If you have a meat thermometer, cook until the internal temperature reaches the right temperature.
|Steak - Degree of Doneness||Cook until Internal Temperature Reaches|
|Medium - rare||55-59°C (130-139°F)|
I have a wireless thermometer by Meater, which takes the guesswork out of cooking steak.
Cooking Time for Cote de Boeuf
If you haven't got a thermometer, here are the cooking times that work for us based on a 660g cut steak in a preheated oven set to 200°C / 180°C fan / 400°F /Gas mark 6.
|Bone in Ribeye Steak|
Degree of Doneness
|Cooking time for 650g-700g Steak Cut|
200°C / 180°C fan / 400°F /Gas mark 6
|Medium - rare||25 minutes|
You may need to adjust timings to suit the size of your joint?
When it's cooked to your liking, take the cooked côte de boeuf out of the oven and leave it to rest in a warm place, still on the grill rack or transfer it to a heated plate.
Cover with foil and leave to rest for at least ten minutes before you eat.
Do not skip this step resting is crucial as it allows the juices to redistribute evenly throughout the meat, resulting in a more tender and flavourful steak.
If you are not making a pan sauce to serve with this recipe. You can add some butter on top of the steak before carving. Garlic and herb butter is best!
To carve, cut in the same direction as the bone using a sharp knife into thick slices.
There you have it - our foolproof recipe for côte de boeuf that is sure to impress. So next time you're looking for an indulgent dining experience, give this dish a try. You won't be disappointed.
There are a few different side dishes you can serve your bone-in ribeye steak.
But it would also be delicious with a creamy mashed potato, mustard and tender stem broccoli.
Steak Side Dish Ideas
We guarantee you'll be in beef heaven whichever way you choose to enjoy it.
📖 Step by Step Recipe
Cote de Boeuf - Bone in Ribeye Steak
- 650 gram Cote de Boeuf
- 2 tablespoon Olive Oil
- Salt & Black Pepper
- 2 Sprigs Fresh Rosemary or Thyme
- For best results allow the steak to come to room temperature by removing it from the fridge about 30 minutes - 1 hour before cooking.
- Preheat your oven to 200°C / 180°C fan / 400°F /Gas mark 6 . Remove packaging and pat dry with kitchen paper towel.Pour olive oil over both sides of the beef steak and rub in.
- Season both sides with salt and cracked black pepper.
- Pour a little oil into a pan or griddle pan and turn to max heat. Sear the steak with a couple of sprigs of herb in a hot griddle pan or frying pan at high heat for two minutes on the first side.
- Use kitchen tongs to turn over and repeat on the other side for two minutes.
- Hold 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.
- Roast 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)
- When 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.
- Allow 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.
- Slice 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.
Cote de boeuf serves 2, making it an amazing choice for a special occasion or a romantic dinner on Valentine's or Anniversary meal.
The rich flavour of beef pairs well with red wine. The tender texture ensures that each bite melts in your mouth.
So there you have it - our guide to the perfect côte de boeuf. With this recipe, you'll be able to enjoy this delicious cut of beef at its very best. So what are you waiting for, get cooking!
Romantic Recipe Ideas
Looking for more romantic recipes to serve at your Anniversary or Valentines meal?
Serve up a meal your loved ones will never forget with our easy-to-follow recipes. Impress them with your culinary skills and make this year’s Valentine's or Anniversary celebration one they’ll always remember.