Entree: France – Southwest France – Côte de Boeuf (Large bone-in rib steak grilled or roasted and finished with herb butter)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Additional 10 min

Total 50 min

Ingredients

- 2 bone-in rib steaks (côte de boeuf), approx. 1.5 lb (680 g) each
- 2 tsp (10 ml) coarse sea salt
- 1 1/2 tsp (3 g) freshly ground black pepper
- 2 tbsp (30 ml) neutral oil such as grapeseed or vegetable oil
- 4 tbsp (60 g) unsalted butter, divided
- 4 garlic cloves, crushed
- 4 sprigs fresh thyme
- 1 tbsp (15 ml) fresh parsley, finely chopped (for garnish)
- Lemon wedges for serving

Instructions

1. Remove steaks from the refrigerator 45–60 minutes before cooking to come to room temperature; pat very dry and season both sides generously with coarse salt and freshly ground black pepper.
2. Preheat a heavy cast-iron skillet or a grill to very high heat; if using a skillet, add oil and heat until shimmering.
3. Sear the steaks undisturbed 3–4 minutes per side in the hot skillet or 4–6 minutes per side on the grill until a deep brown crust forms; for a thick côte de boeuf, sear the fat edge briefly to render.
4. Reduce heat to medium (or move skillet to cooler zone of the grill), add 2 tbsp (30 g) butter, crushed garlic, and thyme to the pan, tilt the pan and baste the steaks with the melted butter and juices for 1–3 minutes until the desired internal temperature is reached (about 125°F/52°C for rare, 135°F/57°C for medium-rare).
5. Transfer steaks to a cutting board and rest uncovered for 8–10 minutes; while resting, melt remaining 2 tbsp (30 g) butter and stir in chopped parsley and a squeeze of lemon to make a quick herb butter.
6. Slice the côte de boeuf against the grain, spoon the herb butter and pan jus over the slices, garnish with lemon wedges, and serve immediately.