Darryl Wood
Are you hungry for a mouthwatering steak? If your answer is yes, then you are in the right place. We’re about to spill the beans on Côte de Boeuf, the ultimate steak lover’s delight.
Côte de Boeuf is a mouthwatering steak that comes from beef. It is thick, juicy ribeye steak, bone-in and full of flavor. Imagine sinking your teeth into perfectly seared meat with a hint of smokiness—it’s a steak lover’s dream come true! We’ll guide you through every step of cooking this delicious meal. Let’s get going.
How to Season Côte de Boeuf
Here are the key steps for seasoning your Côte de Boeuf:
Salt and Pepper Rub:
Add a lot of salt and freshly ground black pepper to both sides of the steak. This makes the flavors better and gives a little bit of spiciness.
Herb Infusion:
Crush some fresh garlic cloves and rosemary sprigs. These herbs infuse the meat with aromatic goodness. Imagine a fragrant garden in your kitchen!
Olive Oil Massage:
Drizzle a bit of olive oil over the steak. It keeps the meat juicy during cooking.
Rest and Marinate:
Let the seasoned steak rest at room temperature for about 30 minutes. It allows the flavors to mingle and dance. !
Côte de Boeuf Recipe
Ingredients:
- 1 thick-cut Côte de Boeuf steak (ribeye with the bone in)
- Salt and freshly ground black pepper
- Olive oil
- Optional: a pinch of dried oregano
Instructions:
Preheat Your Oven:
- Set your oven to 300°F (150°C).
Season the Steak:
- Sprinkle both sides of the steak generously with salt and freshly ground black pepper.
- If you like, add a pinch of dried oregano for extra flavor.
Sear the Steak:
- Heat a cast iron pan (or any heavy skillet) over medium-high heat.
- Add a little olive oil to the pan.
- Sear the steak on both sides until lightly colored (about 2 minutes per side) so that we get a nice crust on the outside.
Roast in the Oven:
- Now you have to transfer the seared steak to a roasting pan.
- Pop it into the preheated oven.
- Roast until the desired doneness:
Rare: If you want rare, you will need to put it in the oven for about 10 minutes (internal temperature around 120°F or 49°C).
Medium-rare: You will need around 15 minutes (internal temperature around 130°F or 54°C). You can adjust the time based on the thickness of your steak and your preferred doneness.
Rest and Serve:
- Now, remove the steak from the oven.
- Let it rest for a few minutes (this allows the juices to redistribute).
- Slice and serve your perfectly cooked Côte de Boeuf!
Optional Accompaniments:
You could add a dollop of chimichurri, a sort of zesty herb sauce, or horseradish gremolata that puts together tangy mixtures of horseradish, lemon, and parsley. They go well with the steak!
Remember, when it comes to cooking, there are so many variables: consider using a digital food thermometer for that perfect doneness.
Can Côte de Boeuf be grilled ?
Côte de Boeuf can indeed be grilled, and it’s a fantastic option for barbecue enthusiasts. Here’s how to do it:
Preheat Your Grill
Fire up your grill to high heat. You want it nice and hot!
Season the Steak
Sprinkle salt, pepper, and your favorite herbs or spices on your Côte-de-Boeuf.
Sear the Steak
Place the steak on the grill and sear it for about 4-5 minutes on each side. You need to do this so that it develops a delicious crust.
Control the Temperature
Use a meat thermometer to check the internal temperature. For medium-rare, aim for around 135°F (57°C).
Rest Before Serving
After cooking the steak on the grill, take it off and let it sit for a few minutes. This will help the juices spread out evenly and keep the steak soft. Now you can enjoy your perfectly grilled bouef recipe! Serve it with some crispy bread and a delicious salad.
Wines that go with Côte de Boeuf
When enjoying a delicious bouef recipe, you’ll want a wine that complements its rich flavors. Here are some great options:
Rioja Reserva
Try an aged Rioja Reserva. It pairs well with the steak’s versatility. Imagine sipping this while savoring your juicy Côte de Boeuf!
Montepulciano d’Abruzzo
Another great option is Montepulciano d’Abruzzo from Italy, specifically the Colline Teramane region for top quality. It will give your taste buds a cozy and comforting feeling.!
French Syrah
Explore regions in the Northern Rhône, like Saint-Joseph or Crozes-Hermitage. Picture a buttery sauce dancing with your steak.
Bottom Line
Côte de Boeuf is your go-to steak for flavor-packed feasts. Whether grilled or roasted, it’s a carnivore’s dream. So fire up that grill, season your steak, and let the deliciousness begin!
