Côte De Bœuf (for Two) Recipe

Bring steak to room temperature and season

Remove the côte de bœuf from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry with paper towels. Generously season both sides and the exposed bone with kosher salt (about 2 tsp total) and freshly ground black pepper.

Preheat and sear

Preheat oven to 400°F (200°C). Heat a large cast-iron skillet or heavy ovenproof pan over high heat until smoking hot. Add 2 tbs neutral oil and swirl. Place the steak in the pan, fat-side down first if there is a large fat cap, and sear without moving 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes. Sear the edges for 30–60 seconds to render fat and color the bone.

Finish in the oven with basting

Reduce heat to medium-high, add 2 tbs unsalted butter, the smashed garlic cloves and thyme sprigs to the pan. Tilt the pan and spoon the foaming butter over the steak (baste) for 1 minute. Transfer the pan to the preheated oven and roast until the internal temperature reaches desired doneness (use an instant-read thermometer): 115–120°F (46–49°C) for rare, 125–130°F (52–54°C) for medium-rare — about 8–12 minutes depending on thickness. Baste once more with pan butter halfway through roasting.

Rest

Remove the steak from the pan to a cutting board and tent loosely with foil. Rest 10–12 minutes so carryover cooking finishes and juices redistribute. Reserve pan juices and any browned bits for the red wine jus.

Sauté shallot and deglaze

While the steak rests (or in a separate small saucepan if you prefer), place the skillet used for steak over medium heat. If the pan is very dry, add 1 tsp olive oil. Add the finely minced shallot and sauté 1–2 minutes until translucent, stirring to pick up browned bits. Add 1 tsp tomato paste and cook 30 seconds. Pour in 1 cup red wine to deglaze, scraping the pan with a wooden spoon to loosen fond.

Reduce and add stock

Bring the wine to a simmer and reduce by about half (4–6 minutes), then add 1 cup beef stock, the thyme sprig and bay leaf. Simmer gently until the sauce coats the back of a spoon and is reduced to about 1 to 1.25 cups (6–10 minutes). Taste and season with salt and freshly ground black pepper.

Finish the jus

Remove thyme and bay leaf. Off the heat, whisk in 1 tbs cold unsalted butter a little at a time to mount and give the sauce a glossy finish. Strain the jus through a fine-mesh sieve into a small saucepan or jug if you want a smooth sauce. Keep warm until serving.

Cook potatoes

Place peeled and cut Yukon Gold potatoes (about 1 lb) in a pot; cover with cold salted water. Bring to a boil, then simmer until very tender when pierced, about 12–15 minutes. Drain thoroughly and return to the still-warm pot to dry for 1–2 minutes over low heat.

Mash and finish

Warm the milk and cream together. Pass the potatoes through a ricer or mash until smooth. Add 3 tbs unsalted butter and the warmed milk/cream mixture gradually, stirring to reach a silky, creamy consistency. Season with 3/4 tsp salt and 1/4 tsp white or black pepper. Keep warm until plating.

Prepare and blanch fries

If making fries instead: cut 1 lb russet potatoes into 1/3–1/2 inch sticks, rinse in cold water until water runs clear, and dry thoroughly on clean towels. Heat neutral oil in a deep fryer or heavy pot to 325°F (160°C). Blanch potatoes in batches for 4–5 minutes until soft but not colored. Remove and drain on paper towels.

Final fry and season

Raise oil temperature to 375°F (190°C). Fry blanched potatoes in batches until golden and crisp, 2–3 minutes. Drain on paper towels, season immediately with fine sea salt (about 1 tsp total), and keep warm in a low oven until serving.

Slice the rested côte de bœuf against the grain into thick slices (about 1/2–3/4 inch). Arrange slices on a warmed plate with a portion of pomme purée or a nest of frites.

Spoon the warm red wine jus over the steak or serve the jus in a sauceboat on the side. Garnish with a small knob of butter on the potato if desired and a sprig of thyme.

Serve immediately for two people and enjoy.