Côte de Boeuf Recipe – French Special
The Côte de Boeuf is a celebrated French classic—a thick bone-in ribeye steak known for rich flavor and tender texture. Whether grilled over high heat or roasted in the oven, this cut delivers a satisfying crust and juicy interior. Served with simple seasoning of salt, pepper, and olive oil, it lets the beef’s natural flavors shine. Perfect for special-occasion dinners or impressing guests, this recipe elevates any meal into a refined, hearty centerpiece.
- 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:
Season: Rub the côte de boeuf with olive oil, salt, and pepper.
Preheat: Heat a grill or oven to high.
Cook: Grill or roast the steak, cooking for 10-15 minutes per side for medium-rare, or adjust based on thickness and preference.
Rest: Let the steak rest for 5-10 minutes before serving.
Recipe Notes:
Thickness Matters: Choose a thick, uniform steak so that cooking is even; too thin and it may overcook before developing a crust.
Doneness Guide: Use a meat thermometer — aim for around 52-54 °C (125-130 °F) for medium-rare. The steak will continue to cook a little during resting.
Resting Time: After grilling or roasting, let the Côte de Boeuf rest for 5-10 minutes so juices redistribute, ensuring maximum juiciness.
Seasoning Simplicity: High-quality beef needs only salt, pepper, and olive oil — avoid over-seasoning to allow its natural beefy flavors to shine.
Cooking Methods: If grilling, allow for a good sear; in the oven, roast at high heat or finish under broiler for crust. Using cast iron or a grill pan helps with caramelization.
Serving Suggestions: Slice across the bone and serve with crisp roasted potatoes, seasonal vegetables, or a herb butter for added richness.
