Pan-Seared Côte de Boeuf with Thyme Butter
A classic French rib steak seared until deeply golden, finished with compound butter and fresh thyme. Restaurant-quality in 25 minutes with minimal effort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 487
- Protein
- 42g
Ingredients
- 2 steaks (14 oz each) côte de boeuf (bone-in rib steak), 1.5 inches thick
- 3 tbsp butter
- 4 sprigs fresh thyme sprigs
- 3 cloves garlic cloves, crushed
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Remove steaks from the fridge 15 minutes before cooking. Pat dry with paper towels.
- 2
Season both steaks generously with salt and black pepper on all sides.
- 3
Heat a 12-inch cast iron skillet over medium-high until very hot, ~3 minutes.
- 4
Place steaks in the skillet without moving. Sear 3 minutes per side for medium-rare.
- 5
Add butter, thyme, and garlic to the pan. Tilt pan and baste steaks constantly for 2 minutes.
- 6
Transfer steaks to a warm plate. Let rest 5 minutes before serving.
- 7
Spoon the warm herb butter from the pan over each steak and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- meat thermometer (optional)
- tongs
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