Do you know how to cook côte de boeuf or bone in ribeye steak?
This steak has many different names but, whatever you call it where you come from, it is certainly one of the tastiest beef cuts.
This is the perfect dish for if you are looking for a dish for a special evening at home. Luckily, it's very easy to make too.
There is very little preparation. It's just a quick sear in the pan which builds up those amazing flavours then a short time in the oven to finish cooking.
The result is a delicious caramelised outside and a tender, melt in the mouth meat on the side. My mouth is watering already.
There is no need to pay restaurant prices, it's much cheaper to eat well at home.
Bon appétit!
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🤔 FAQs
What cut of beef is côte de boeuf?
From French this translates to side of beef, which is exactly the same as a bone in ribeye steak and it is cut from the rib primal of the animal.
Normally, for a prime rib or rib roast, a two or three rib joint would feed a crowd, but the côte de boeuf is cooked with a small piece of bone.
If the piece of bone is removed, the steak is known as an entrecôte, meaning the meat btween ribs.
Typically, a bone in ribeye steak weighs around a kilogramme or about 2 pounds and is said to feed 3 to 4.
But, I like to serve this as a generous meal for 2 hungry people and there are a few slices left for a delicious sandwich too.
And, if you are wondering where a tomahawk steak fits in, it's just the same meat. The only difference is that typically a 5 inch length of rib is left attached.
I do love steak, but it has to be really tender or it can feel like a battle to eat so. This cut is particularly tender, so if you haven't tried this, you really need to.
Your local butcher will be able arrange this cut, but I often buy online from Swaledale Butchers. I can have it delivered in a couple of days and the meat is grass fed and hung for 28 days.
I think the secret of this meat is the way that it is cut to serve. With a rib roast, it is often carved against the grain of the meat. Instead, with côte de boeuf, long slices are cut through the grain to serve and then each piece is cut along the grain to eat.
When this meat is served it always looks impressive. Best of all, it's so easy to carve at the table if you wish too.
Just pick a couple of delicious side dishes, such as Confit Potatoes and French Peas, for the perfect meal!
❤️ Why you will love this dish
- Perfect for a celebratory meal.
- It'so easy to cook.
- Tasty and tender meat.
- Easy to carve.
- Impressive for entertaining.
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🥘 Ingredients
- Beef - a 1 rib bone in ribeye steak.
- Garlic - garlic cloves.
- Butter - salted or unsalted, just use less salt if using salted butter.
- Oil - choose a neutral oil such as vegetable, olive or canola.
- Salt - cooking or kosher salt.
- Pepper - freshly ground black pepper.
- Tarragon - optional, fresh chopped tarragon for garnish. It's delicious with steak.
The printable recipe card with full ingredient quantities and instructions can be found at the bottom of the article.
🍽 Equipment
- large frying pan or skillet
- roasting dish - if the frying pan is not oven proof
- carving fork - for turning
- sharp knife
- aluminium foil
🔪 Instructions
How to cook côte de boeuf or bone in ribeye steak
Bring the meat out of the refrigerator 30 minutes before cooking so that it can come to room temperature.
Season the meat on both sides with salt and pepper.
💭 Top Tip - How to salt steak before cooking
There's a lot to be said about the timing for salting steak before it is cooked.
- If it is salted an hour before cooking the moisture is drawn out by the salt, but is then reabsorbed, so the meat stays moist while it is cooking.
- If the meat is salted 15 minutes before cooking, for example, because you are preparing something at the same time, then the moisture escapes from the meat and it will be dry when cooked.
- To avoid doubt, generously salt the meat just before it goes in the pan, under the grill, (broiler), or on the grill.
Put the oil in the pan over a high heat.
💭 Top Tip
- I prefer to use a shallow cast iron pan, then it can go straight in the oven after and there is less cleaning up.
Sear the meat on all sides for about 3 minutes, until golden brown all over.
💭 Top Tip
- If you ever wondered if searing beef makes it more tender, the answer is much deeper. It's not about locking juices in or making it tender as the cooking process will take care of that. The main purpose of searing protein, such as beef, over a high heat with only a little oil, is to produce the Maillard effect. This is the chemical reaction that occurs between the proteins, or amino acids in meat and fish and the natural sugars. This is what gives the meat, colour, flavour and makes it irresistable!
Add the butter and garlic to the steak and baste well.
⏲️ Roasting Time
Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- For a medium rare roast - cook for 12 minutes per pound or 500g.
- For a rare roast - cook for 10 minutes per pound or 500g.
Let the meat rest, loosely covered with foil, for 5 minutes.
Carve long downward slices from the end opposite the bone and tuck in.
This meat will melt in the mouth.
🥗 Side Dishes
Here are the side dishes that partner really well with steak.
- Fried Cabbage with Bacon
- Confit Potatoes
- French Potatoes Rissolé
- Cavolo Nero Kale
- Honey Roasted Carrots and Parsnips
- Easy Roast Potatoes
- Honey Roasted Swede
- Roast Savoy Cabbage
- Green Beans with Almonds
- Chateau Potatoes
- Crispy Smashed Potatoes
- Potatoes Aligot - Cheesy Mashed Potatoes
📖 Variations
I think this steak is best cooked plainly, but why not try one of these French sauces with it?
- Sauce Forestière - this is a creamy wild mushroom sauce.
- Creamy Mushroom Sauce with Brandy - the addition of finely chopped shallots gives a great flavour.
- Sauce Soubise - this is a rich and buttery onion sauce that is delicious with beef or lamb.
- Garlic and Parsley Butter - quick and easy with lots of variations.
🍣 Storage
- Refrigerator - cool, cover and store in the fridge for up to 3 days.
- Freezer - freeze for up to 2 months and defrost overnight in the refrigerator.
- To reheat - wrap
🍱 Prepare in Advance
- There is very little preparation. However, you could sear the meat and refrigerate until cooking in the oven, but you will need to extend the cooking time.
Let me know what you think in the comments or you can post a picture and tag me on Twitter @chezlereve, Instagram @chezlerevefrancais, or Facebook @chezlerevefrancais
More steak and beef recipes
📋 Recipe
Côte de Boeuf or Bone in Ribeye Steak
Equipment
- large frying pan or skillet
- roasting dish - if the frying pan is not oven proof
- carving fork - for turning
- sharp knife
- Aluminium foil
Ingredients
- 1 kg cote de boeuf
- 2 cloves garlic
- 2 tablespoon butter
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Bring the meat out of the refrigerator 30 minutes before cooking to come to room temperature.
- Season the meat both sides with salt and pepper.
- Put the oil in the pan over a high heat.
- Sear the meat on all sides for about 3 minutes, until golden brown all over.
- Add the butter and garlic to the steak and baste well.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- For a medium rare roast - cook for 12 minutes per pound or 500g. For a rare roast - cook for 10 minutes per pound or 500g.
- Let the meat rest, loosely covered with foil, for 5 minutes.
- Carve long downward slices from the end opposite the bone to serve.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Detailed instructions for this recipe, including step by step photographs, hints and tips, can be found in the main article.
More beef and lamb dishes
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using gas.
Do you have a question or did you make the recipe? Please leave a rating as it helps other readers to discover this dish. Your name and email are required to avoid spam comments; they are never used for any purpose or shared with third parties.
However, due to spam comments, I do have to moderate each one, so don't worry if you cannot see your comment immediately. I'll publish your comments as soon as I can.
Casey
Rib eye is my favorite cut of beef and I LOVE this method of finishing it off i the oven after searing. Comes out perfect every time!
Helen
I can think of a few people who will LOVE this!
Thanks for the step-by-step instructions.
Ieva
I love your steak recipes! And I was so interested to know that you often order from Swaledale Butchers, as they are my go-to for any cuts that I struggle to find locally! Cannot wait to try this cut too!
Tayler
My family loves ribeye, so I can't wait to make this delicious recipe for them! Thanks for sharing!
veenaazmanov
This looks so soft, moist and juicy. Bursting with flavors and this looks like a real treat. Best to try for the weekend.
Kali Alexandria
I made this last week and both my hubby and I LOVED it! Thank you!
Shadi
Easy and delicious, this one is a keeper. I know I’m going to make it over and over again!
Kate
This came out great! I served for a stay-at-home date night for my 19th wedding anniversary. Thank you!