Côte de Boeuf Recipe – French Special
Côte de Boeuf is a French term for a bone-in ribeye steak, known for its rich flavor and tender texture. It’s a prime cut of beef that is ideal for grilling or roasting, often served as a centerpiece for a hearty meal.
- Prep Time10 min
- Cook Time30 min
- Total Time40 min
Côte de Boeuf Recipe Ingredients::
- Potatoes: 2 lbs (about 900 g), peeled and cut into chunks
- Butter: 3 tbsp
- Milk: 1/2 cup (120 ml)
- Cheese: 1/2 cup (60 g) grated Parmesan or cheddar
- Eggs: 2 large (1 for the potato mixture, 1 for coating)
- Breadcrumbs: 1 cup (100 g) for coating
- Flour: 1/2 cup (60 g) for dredging
- Salt: to taste
- Black Pepper: to taste
- Oil: for frying (vegetable or canola oil works well)
- Chopped Fresh Parsley (Optional): for garnish
How to make Côte de Boeuf:
1
Season: Rub the côte de boeuf with olive oil, salt, and pepper.
2
Preheat: Heat a grill or oven to high.
3
Cook: Grill or roast the steak, cooking for 10-15 minutes per side for medium-rare, or adjust based on thickness and preference.
4
Rest: Let the steak rest for 5-10 minutes before serving.
Recipe Notes:
Thickness: Ensure even cooking by choosing a steak of uniform thickness.
Doneness : Use a meat thermometer for accurate doneness (130°F for medium-rare).
