Go Back
+ servings
sliced cote de boeuf on a board.

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.
5 from 15 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine French
Servings 3
Calories 806 kcal

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.

Nutrition

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
Tried this recipe?Let us know how it was!