Pan-Seared Côte de Boeuf with Herb Butter
A showstopping French bistro classic: a thick-cut ribeye seared until golden and finished with a melting herb butter. Ready in under 20 minutes and tastes like a steakhouse meal.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
- 2 steaks (12 oz each) ribeye steak (côte de boeuf), 1.5 to 2 inches thick
- 3 tbsp butter
- 3 sprigs fresh thyme or rosemary
- 2 cloves garlic cloves, smashed
- 1.5 tsp fleur de sel or kosher salt
- ½ tsp black pepper, freshly cracked
Instructions
- 1
Pat steaks dry with paper towels. Season both sides generously with salt and pepper 5 minutes before cooking.
- 2
Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes until smoking hot.
- 3
Add steaks to the skillet without moving them. Sear 90 seconds per side for medium-rare; edges should be deep golden.
- 4
Add butter, thyme, and smashed garlic to the pan. Tilt and baste steaks continuously for 1 minute until foaming.
- 5
Transfer steaks to a warm plate. Rest 3 minutes before serving.
- 6
Spoon herb butter from the pan over each steak and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs
- spoon for basting
- warm dinner plates
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