Frans
Roast Côte de Bœuf for Two
Saffron & Spice
Ingredients
2 s
- 1 côte de bœuf (bone-in ribeye), about 900 g-1.1 kg and 5 cm thick
- 2 tbsp fleur de sel or coarse sea salt
- 2 tbsp coarsely cracked black pepper
- 2 tbsp vegetable oil (high smoke point)
- 60 g unsalted butter
- 4 garlic cloves, lightly crushed
- 4 sprigs fresh thyme, 2 sprigs fresh rosemary
Preparation
- Remove steak from fridge 1 hour before cooking. Pat completely dry. Season all sides generously with fleur de sel and cracked pepper.
- Preheat oven to 200°C. Heat an oven-safe cast-iron pan until smoking hot.
- Add oil; sear fat cap first for 2 minutes until rendered. Sear each large face 3 minutes per side until a deep mahogany crust forms.
- Add butter, garlic, thyme, and rosemary. Continuously baste with foaming butter for 2 minutes.
- Transfer pan to oven. Roast 10-14 minutes for medium-rare (internal temp 52°C; carry-over will reach 55°C).
- Rest on a wire rack, uncovered, for 15 minutes - this is not optional.
- Carve off the bone; slice against the grain. Serve on the bone with pan juices, frites, and béarnaise sauce.