Côte de Bœuf, also known as rib steak or bone-in ribeye, is a prized cut of beef. It has been savored for centuries. This traditional French dish is loved for its juicy, tender texture and deep, rich flavor.
It's a favorite in French bistro culture. It's often grilled or pan-seared to perfection. It's served with crispy frites or seasonal vegetables. The name itself, translating to “beef rib,” highlights the premium cut taken from the prime rib section of the cow.
This dish is not only a staple in France but is also celebrated worldwide. Each place adds its unique twist to the preparation and seasoning. But the French method is the gold standard, focusing on high-quality beef, simple seasonings, and expert cooking techniques.
Traditional Côte de Bœuf Recipe
If you want to experience the authentic taste of Côte de Bœuf, follow this classic French-style recipe.
Ingredients:
1 Côte de Bœuf (approximately 1.2 – 1.5 kg, bone-in rib steak)
2 tbsp coarse sea salt
1 tbsp cracked black pepper
2 tbsp butter
2 tbsp olive oil
3 cloves garlic, crushed
2 sprigs fresh thyme or rosemary
1 tsp flaky sea salt (for finishing)
Instructions:
Bring the Steak to Room Temperature: Take the Côte de Bœuf out of the fridge at least 1 hour before cooking to ensure even cooking.
Season Generously: Rub the steak with coarse sea salt and cracked black pepper on all sides. Let it sit to absorb the flavors.
Preheat the Pan or Grill: Use a cast-iron skillet or a grill over medium-high heat. Add the olive oil and heat until it starts to shimmer.
Sear the Steak: Place the Côte de Bœuf in the pan and sear for 3-4 minutes per side, ensuring a golden-brown crust forms.
Add Butter & Aromatics: Lower the heat slightly, add the butter, garlic, and thyme, and continuously baste the steak for another 3 minutes.
Finish in the Oven (Optional for Thick Cuts): Preheat the oven to 180°C (350°F) and roast the steak for 5-7 minutes for medium-rare. Use a meat thermometer for precision:
Rare: 50°C (122°F)
Medium-rare: 55°C (131°F)
Medium: 60°C (140°F)
Rest Before Slicing: Let the steak rest for at least 10 minutes to allow the juices to redistribute.
Slice & Serve: Cut against the grain and sprinkle with flaky sea salt before serving. Pair with crispy fries, grilled vegetables, or a fresh green salad.
Pairing Suggestions
Côte de Bœuf pairs exceptionally well with a full-bodied red wine, such as a Bordeaux, Malbec, or Cabernet Sauvignon. These wines complement the rich, umami flavors of the beef, enhancing the overall dining experience.
Final Thoughts
Côte de Bœuf is more than just a meal; it’s an experience. Whether prepared on a grill or in a skillet, its bold flavors, crispy crust, and tender texture make it a favorite for meat lovers. Try this recipe and enjoy the authentic taste of French cuisine in your own home!
Looking for more classic French recipes? Stay tuned for more delicious culinary guides!