Cote de Boeuf is a great cut of meat. It is called beef rib steak, as in a rib steak with the bone (rib) attached in plain English. Just add some salt and pepper, and you’re good to go. As always, make sure you get good quality meat. This recipe is dead simple, there’s just a few steps needed to make that perfect steak. If you’d rather grill it, here’s the recipe.
Servings 2
Instructions
- Thick slabs is better than two thin steaks, so have your butcher cut you 1.5 – 2 inches thick pieces.
- Rinse the steak clean under cold water, and pat dry with a paper towel. Apply a dry brine with the salt, at least 2 hours before the cook.
- Turn your oven on, set it to 110° C / 225° F, as we will cook the steaks using indirect heat. Place the steaks in an oven pan and stick the thermometer probe in the thickest part.
- Cook them until the internal temperature is 50° C / 122° F. Take them out of the oven and let them rest for 10 minutes.
- Now it’s time to sear them. Make sure the meat surface is relatively dry, you get a lot better charring that way. Pat them dry with a paper towel if needed.
- Put a frying pan (cast iron if available) on the stove, set it to high heat. Add a dash of oil or butter, and add the steaks when it is hot n’ ready. Give them a nice sear on each side, flip often, and check their temperature.
- They’re done when they it 60° . C/ 140° F. Again, remove them from the stove and let them rest a while before serving. Get a really sharp knife and cut thick slices, it makes for a nice presentation.
