Côte de Boeuf (French Bone-In Ribeye)
A classic French bistro dish of a massive, bone-in ribeye roasted until deeply caramelized outside and perfectly pink within. Showstopping simplicity that lets premium beef shine.
- Total time
- 45 min
- Servings
- 2
- Calories
- 820
- Protein
- 58g
Ingredients
- 1 steak (1.5-2 lbs) bone-in ribeye steak (côte de boeuf), 2 inches thick
- 1 tablespoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 4 sprigs fresh thyme sprigs
- 4 cloves garlic cloves, unpeeled
- 1 pinch fleur de sel for finishing
Instructions
- 1
Remove your bone-in ribeye steak from the refrigerator 45 minutes before cooking — this allows the meat to come to room temperature, which ensures even cooking from edge to bone. While it rests, preheat your oven to 425°F.
- 2
Pat the steak completely dry on both sides with paper towels, using firm pressure. Moisture is the enemy of a good sear — removing it is what creates that coveted burnished, caramelized crust.
- 3
Season the steak generously on both sides with 1 tablespoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Let it sit uncovered for 10 minutes so the salt can penetrate the meat.
- 4
Place a 12-inch cast iron skillet over high heat for 3-4 minutes until it's smoking lightly — you want the pan almost uncomfortably hot. A properly preheated pan is essential; it will sear the meat in seconds rather than stewing it.
- 5
Add the steak to the screaming-hot skillet and do not move it for 3-4 minutes. You'll hear an aggressive sizzle — this is the Maillard reaction creating flavor. Resist the urge to poke or flip. When you peek underneath, the crust should be mahogany brown and release easily from the pan.
- 6
Flip the steak once and sear the second side for another 3-4 minutes until it develops the same deep golden-brown crust. The meat should release from the pan with just a gentle nudge — if it's sticking, wait another 30 seconds.
- 7
Reduce the heat to medium, then add 3 tablespoons of unsalted butter to the pan along with 4 unpeeled garlic cloves (crushed slightly with the side of your knife) and 4 fresh thyme sprigs. Tilt the pan toward you and tilt the steak so the foaming butter pools underneath — baste the top of the meat continuously with a spoon for 2 minutes.
- 8
Transfer the skillet to the 425°F oven and roast for 10-15 minutes, depending on your desired doneness. At 12 minutes, the internal temperature will read 125°F (rare to medium-rare). Insert an instant-read thermometer horizontally into the center of the meat, being careful not to touch the bone.
- 9
Remove the skillet from the oven — the handle will be extremely hot, so use thick kitchen towels. The steak's internal temperature will climb another 5°F while it rests due to carryover cooking.
- 10
Transfer the steak to a warm cutting board and rest for 8 minutes. Do not cover it — a tent of foil will trap steam and soften the crust you worked so hard to create. During this time, the juices redistribute throughout the meat, making each bite juicy rather than dry.
- 11
Sprinkle the rested steak with a pinch of fleur de sel (finishing salt is more delicate than kosher salt) and one final crack of pepper. Serve immediately on a warm plate, optionally drizzling any pan juices and melted butter over the top.
Tools you’ll need
- instant-read thermometer
- 12-inch cast iron skillet
- paper towels
- cutting board
- chef's knife
- wooden spoon for basting
- thick kitchen towels
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