600g Côte De Boeuf Recipe

Bring steak to room temperature

Remove the 600g côte de boeuf from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season both sides liberally with the kosher salt and freshly ground black pepper. Press seasoning into the meat so it adheres.

Preheat oven to 180°C (350°F) if you plan to finish in the oven. Heat a heavy skillet (cast iron preferred) over high heat until smoking hot.

Add the neutral oil to the dry skillet and swirl to coat. Sear the steak on the first side without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium-high, add 2 tbs unsalted butter, the thyme sprigs and the crushed garlic to the pan. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) for 1–2 minutes to infuse flavor.

For a medium-rare result (recommended for a 600 g côte), either transfer the skillet to the preheated oven and roast for 6–8 minutes, or continue on the stovetop over medium heat, basting and monitoring internal temperature. Target temperatures: 52–54°C (125–130°F) for rare, 57–60°C (135–140°F) for medium. Use an instant-read thermometer inserted into the thickest part, away from bone.

Remove the steak from the pan when 3–4°C (5–7°F) below target final temp. Transfer to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute.

After resting, slice across the grain into thick slices. Keep warm while finishing the sauce if needed.

While the steak rests (or during the last 6–8 minutes of roasting), prepare the sauce. Lightly toast 2 tsp Szechuan peppercorns and 1 tsp black peppercorns in a dry skillet over medium heat, shaking frequently, until fragrant (about 1–2 minutes). Watch carefully so they don’t burn. Remove and lightly crush using a mortar and pestle or the flat side of a knife; reserve about 1/2 tsp crushed for garnish.

In the skillet used for the steak (remove excess fat, leaving about 1 tbs of fond and any brown bits), reduce heat to medium and add 2 tbs unsalted butter. When butter is foaming, add the finely minced shallot and sauté 2–3 minutes until softened and translucent.

Add the minced garlic and ginger and cook for 30–45 seconds more until aromatic, stirring so they do not brown.

Deglaze the pan with 2 tbs rice wine (Shaoxing) or dry sherry, scraping up the browned bits with a wooden spoon. Allow the alcohol to reduce for about 30–45 seconds.

Stir in 120 ml demi-glace or concentrated beef stock and 2 tsp light soy sauce. Bring to a gentle simmer and reduce by about one-third, 2–4 minutes, concentrating flavor.

Add the crushed toasted peppercorns (reserve the small amount for garnish), 1 tsp honey, 1 tsp chili oil (or to taste), 1 tsp rice vinegar, and 0.25 tsp salt. Stir and taste; adjust seasoning—add a pinch more salt or a few more drops of soy or vinegar to balance salt, heat and acidity.

If you prefer a slightly mellower, creamier sauce, stir in 30 ml light cream and warm through for 30 seconds. Remove from heat. Finish by whisking in 1–2 tbs cold butter if you want a glossy, emulsified finish (optional).

Strain the sauce through a fine sieve into a small pan or bowl if you want a smooth sauce, pressing on solids to extract maximum flavor, then discard solids. Alternatively, serve unstrained for texture and visible peppercorn flecks.

Taste the finished sauce and adjust: more honey for sweetness, vinegar for brightness, chili oil for heat.

Arrange sliced côte de boeuf on a warm serving platter or individual plates.

Spoon the Szechuan peppercorn sauce over the steak or serve on the side in a small sauce boat.

Garnish with the reserved 1/2 tsp lightly crushed toasted Szechuan peppercorns and sliced green onions. Offer lemon wedges alongside for those who like a bright squeeze.

Serve immediately while steak and sauce are hot.