Côte De Boeuf Recipe

Côte de Boeuf Cooking Instructions

1. 1

   Preparation

   Remove the Côte de Boeuf from the refrigerator and let it sit at room temperature for about 1 hour before cooking to ensure even cooking.

2. 2

   Seasoning

   Generously season both sides of the steak with kosher salt and freshly ground black pepper. Allow the seasoning to penetrate the meat for about 30 minutes.

3. 3

   Searing

   In a large cast-iron skillet, heat olive oil over medium-high heat. Once hot, add the Côte de Boeuf and sear for about 4-5 minutes on each side until a deep brown crust forms.

4. 4

   Adding Flavor

   Reduce the heat to medium. Add the garlic cloves (smashed), fresh rosemary, and butter to the skillet. Baste the steak with the melted butter and herbs for an additional 5-7 minutes, until the internal temperature reaches your desired doneness (130°F for medium-rare).

5. 5

   Resting

   Remove the steak from the skillet and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute.

6. 6

   Serving

   Slice the Côte de Boeuf against the grain and serve with the pan juices drizzled over top.