Côte de Bœuf (Cote de Boeuf) Recipe Courtesy of Chef Pierre Gagnaire

5 from 12 votes

Côte de Bœuf (Cote de Boeuf) Recipe Courtesy of Chef Pierre Gagnaire

This mouthwatering Côte de Bœuf (Cote de Boeuf) recipe comes courtesy of French Chef Pierre Gagnaire who shared it with us over a decade ago in Paris, where we cooked it in our Montmartre kitchen, and the wonderful aromas permeated through the building. The cut used for côte de bœuf is a bone-in ribeye steak, cut very thick through the ribs. This cut is quite expensive and needs to be cooked no further than medium rare. Serve with your favourite potato dish and crispy seasonal vegetables.

Prep Time15

Cook Time25

Total Time40

Course: Main

Cuisine: French

Servings:

Calories: 2272kcal

Author: Terence Carter (via Pierre Gagnaire)

Equipment

Ingredients

1 kg trimmed côte de bœuf (bone-in ribeye) at room temperature
2 small bunches of thyme tied with kitchen string
100 g salted butter
Splash of olive oil
Salt and pepper

Metric - US Customary

Instructions

Make sure that your meat is at room temperature.
Heat an oven-proof sauté pan on high on the stove, and set the temperature of the oven to 200˚C (395˚F).
Do not season the meat unless you want to steam it (and trust me, you don’t).
Add the butter and a dash of olive oil to the pan.
Pat dry the meat before placing it carefully in the hot pan. Add a bunch of thyme to the pan.
You want a good dark crusty exterior for the meat, so don’t move or turn it until you get it; this should take around 3 minutes per side, or 5 minutes if you have a crappy electric stovetop.
Once both sides are cooked, I like to set the other bunch of thyme on fire, get it really smoking, add it to the pan, and partially cover the pan. This should take a couple of minutes to get a decent aroma through the meat.
Place the meat in the oven; it should take around 10 minutes to get to rare to medium-rare.
Remove the meat from the oven and rest covered in a warm place.
Traditionally, côte de bœuf is sliced at the table, seasoned and served.
The next day if you haven’t finished the beef, you’re going to have the best beef and mustard sandwiches of your life!

Notes

It's best to get your butcher to trim and tie up your côte de bœuf. This is an expensive cut of meat and I strongly suggest buying a digital meat thermometer if you don't have one.

Nutrition