Jul 13 2026
Restaurants›Petite Boucherie›Côte De Boeuf Pour Deux Recipe

Côte De Boeuf Pour Deux Recipe

Inspired by Petite Boucherie
Time1h 30m
Serves2

48 oz tomahawk ribeye, herb roasted bone marrow, Bordelaise

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Meat

Herb Roasted Bone Marrow

Bordelaise Sauce

Method

Preparation

  1. 1

    Prepare the Bone Marrow

    Preheat your oven to 450°F (230°C). In a bowl, mix the minced garlic, rosemary, thyme, olive oil, salt, and pepper. Rub this mixture inside the bone marrow and place the bones upright in a roasting pan. Roast for 15-20 minutes until the marrow is soft and slightly browned.

  2. 2

    Make Bordelaise Sauce

    In a saucepan, combine the minced shallots and red wine. Simmer over medium heat until reduced by half. Add beef stock and thyme, continuing to simmer until the sauce thickens. Stir in the butter and season with salt and pepper to taste.

  3. 3

    Prepare the Ribeye

    Take the tomahawk ribeye out of the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or oven to high heat. Season the ribeye generously with salt and pepper.

Cooking

  1. 4

    Cook the Ribeye

    Place the ribeye on the grill or in the oven. Sear for 4-5 minutes on each side to achieve a nice crust. Then, reduce the heat and cook until the internal temperature reaches your desired doneness (135°F for medium-rare).

  2. 5

    Rest the Meat

    Once cooked, remove the ribeye from the grill/oven and let it rest for 10-15 minutes before slicing. This allows the juices to redistribute.

Serving

  1. 6

    Plate and Serve

    Slice the ribeye and serve it with the roasted bone marrow on the side. Drizzle the Bordelaise sauce over the meat and enjoy!

More from Petite Boucherie