Côte de Boeuf or Bone in Ribeye Steak
Amanda
Côte deboeuf or bone in ribeye steak is a tender beef cut with plenty of flavour. It'seasy to cook at home for a special meal.
Cook Time 30 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine French
Servings 3
Calories 806 kcal
large frying pan or skillet
roasting dish - if the frying pan is not oven proof
carving fork - for turning
sharp knife
Aluminium foil
- 1 kg cote de boeuf
- 2 cloves garlic
- 2 tablespoon butter
- 1 tablespoon oil
- 1 teaspoon salt
- 1 teaspoon black pepper
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.
Calories: 806kcalCarbohydrates: 1gProtein: 67gFat: 59gSaturated Fat: 26gPolyunsaturated Fat: 4gMonounsaturated Fat: 27gTrans Fat: 0.3gCholesterol: 223mgSodium: 1009mgPotassium: 913mgFiber: 0.2gSugar: 0.03gVitamin A: 287IUVitamin C: 1mgCalcium: 33mgIron: 6mg
Keyword bone in ribeye steak, cote de boeuf