Côte De Boeuf Recipe

Season the Meat

Remove the Côte de Boeuf from the refrigerator and let it sit at room temperature for about 30 minutes. Generously season both sides of the steak with kosher salt and black pepper. Allow it to rest with the seasoning as you prepare the other ingredients.

Prepare Garlic and Herbs

Peel and crush the garlic cloves. Set aside. Rinse the fresh rosemary and set aside. If you are using fresh thyme for the optional sides, rinse and set aside as well.

Preheat the Grill or Oven

If using a grill, preheat it to high heat. If using an oven, preheat to 220°C (428°F).

Sear the Steak

In a large skillet over medium-high heat, add olive oil. Once the oil is hot, carefully place the Côte de Boeuf in the skillet. Sear for about 3-4 minutes on each side until it forms a golden-brown crust.

Add Garlic and Herbs

In the last minute of searing, add the crushed garlic and rosemary to the skillet, spooning some of the oil over the steak.

Finish Cooking

Transfer the Côte de Boeuf to the preheated grill or oven. Cook for another 15-20 minutes for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check for doneness (55-60°C or 130-140°F for medium-rare).

Rest the Meat

Once cooked to your desired doneness, remove the steak from heat and let it rest for 10 minutes. This allows the juices to redistribute throughout the meat.

Prepare Roasted Potatoes

While the steak is resting, wash and cut the potatoes into wedges. Toss them with olive oil, fresh thyme, and a sprinkle of salt. Spread them on a baking sheet and roast in the same oven for about 20-25 minutes until golden and crispy.

Slice and Serve

Slice the Côte de Boeuf against the grain and serve on a platter. Optionally, serve with the roasted potatoes and garnish with additional fresh herbs if desired.