Côte De Bœuf Et Galettes De Pommes De Terre (1kg) Recipe

Bring steak to room temperature

Remove the 1 kg bone-in rib eye from the refrigerator 60–90 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Season all surfaces generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning into the meat.

Sear

Preheat oven to 180°C (350°F). Heat a large heavy skillet (cast-iron preferred) over high heat until smoking. Add 2 tbs neutral oil. Place the steak fat-side down and sear 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2 minutes. Sear the edges briefly to render fat, about 30–60 seconds per edge.

Roast with aromatics

Add 2 tbs unsalted butter, 2 smashed garlic cloves and 2 sprigs thyme to the pan. Tilt the pan and spoon the melting butter over the steak for 30 seconds. Transfer the pan to the preheated oven and roast until the internal temperature reaches desired doneness: 48–52°C (118–125°F) for rare, 54–57°C (130–135°F) for medium-rare. For a 1 kg côte de bœuf, expect about 12–18 minutes depending on thickness. Use an instant-read thermometer.

Rest

Remove the steak to a cutting board, tent loosely with foil and rest 10–15 minutes. While resting, reserve pan juices for the sauce or pour into the Bordelaise base if making sauce in same pan.

Finish and slice

After resting, sprinkle coarse finishing salt to taste. Slice against the grain into thick cuts and keep warm until serving.

Shred and dry potatoes

Using a box grater or food processor, grate the peeled Russet potatoes (800 g). Transfer grated potatoes to a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible (at least 2–3 minutes). Excess moisture will prevent browning.

Season and bind

Place the dried shredded potato in a bowl. Add 60 g melted butter, 1 tsp fine sea salt, 1 tsp freshly ground black pepper, and 2 tbs chopped chives. Toss to combine. If mixture feels very loose, add up to 1 tbs flour to help bind (you may not need all).

Form galettes

Heat a large nonstick or cast-iron skillet over medium–medium-high heat and add 2 tbs vegetable oil or clarified butter. Lightly dust your hands or a round ring mold (8–10 cm) with 1 tsp flour. Take ~80–100 g of the potato mixture (about a golf-ball to tennis-ball size depending on desired thickness) and press into a compact patty about 1–1.5 cm thick. Repeat to make 6–8 galettes.

Cook galettes

Place galettes in the hot skillet without overcrowding. Cook 4–6 minutes on the first side until deeply golden and crisp. Carefully flip and cook another 4–5 minutes on the second side until cooked through and crisp. If needed, add a little more oil or butter between batches.

Keep warm

Transfer cooked galettes to a wire rack set over a baking sheet and keep in a low oven (90–100°C / 200–210°F) while finishing steak and sauce to maintain crispness.

Reduce wine with shallots

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add 2 minced shallots and sweat gently until translucent but not browned, about 2–3 minutes. Add 250 ml dry red wine, 1 sprig thyme and 1 bay leaf. Bring to a simmer and reduce until syrupy and reduced to about 50–60 ml (concentrated flavor), approximately 12–18 minutes.

Add stock and reduce

Add 250 ml beef demi-glace or strong beef stock to the reduced wine. Simmer and reduce by about one-third until sauce coats the back of a spoon, about 8–10 minutes. Remove and discard thyme sprig and bay leaf.

Mount with butter

Lower heat to very low. Whisk in 30 g cold diced unsalted butter, a few cubes at a time, until the sauce is glossy and slightly thickened. Stir in remaining 1 tbs butter off heat if desired for extra shine. Season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper to taste.

Finish with pan juices (optional)

If you roasted the steak in the same pan and have browned pan juices, deglaze the steak pan with a splash (30–50 ml) of red wine, scrape browned bits, reduce slightly, then add this reduction into the Bordelaise for extra beefy depth. Strain sauce through a fine sieve if desired.

Plate

Place 1–2 potato galettes on each plate. Arrange sliced côte de bœuf alongside or on top of galettes. Spoon 1–2 tablespoons of Bordelaise sauce over the steak and a little on the plate.

Garnish

Sprinkle chopped parsley and a pinch of coarse finishing salt over the steak. Serve with lemon wedge if desired for brightness.