Entree: France – Bordeaux / Aquitaine – Côte de Boeuf (Large bone-in rib steak grilled or roasted and served simply seasoned to showcase the beef)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 2 côte de boeuf steaks, approx. 16 oz (450 g) each
- Coarse sea salt, to taste
- Freshly ground black pepper, to taste
- 2 tbsp (30 ml) olive oil
- 3 tbsp (45 g) unsalted butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 1 tbsp (15 g) chopped fresh parsley (optional)

Instructions

1. Bring steaks to room temperature: Remove steaks from the refrigerator 45–60 minutes before cooking and pat dry. Season both sides generously with coarse sea salt and freshly ground black pepper.
2. Preheat and sear: Preheat oven to 400°F (200°C). Heat a large cast-iron skillet or heavy ovenproof pan over high heat until smoking. Add 2 tbsp (30 ml) olive oil and place steaks in the pan. Sear undisturbed 3–4 minutes until a deep brown crust forms.
3. Flip and baste: Turn steaks, add 3 tbsp (45 g) butter, smashed garlic, and thyme to the pan. Tilt the pan and spoon the melted butter over the steaks repeatedly for 1–2 minutes.
4. Finish in the oven: Transfer the skillet to the preheated oven and roast to desired doneness: about 4–6 minutes for rare, 6–8 minutes for medium-rare depending on steak thickness. Use an instant-read thermometer: 125°F (52°C) rare, 130–135°F (54–57°C) medium-rare.
5. Rest: Remove steaks to a cutting board, spoon pan juices over them, and let rest 8–10 minutes to redistribute juices.
6. Serve: Slice against the grain, top with the garlic-thyme butter from the pan and a sprinkle of chopped parsley if using. Serve immediately.