What is Cote de Boeuf?
If you’re a fan of succulent and flavorful cuts of beef, then cote de boeuf should be on your culinary radar. This French classic is a popular cut.
Also known as ribeye on the bone, Viking cutlet, prime rib on the bone, Cattleman’s cutlet and many other names I am sure.
Basically, it is a tender and juicy steak and a favourite for many meat lovers. It is traditionally cut from the single rib section of a cow. This bone-in steak offers delicious well-marbled meat, ensuring incredible tenderness and rich beefy flavour. Read below for more tips on how best to cook the meat and some great ideas to serve this epic meal to your family!
Related Recipes: Sous Vide Wagyu Steaks / Roasted Pork Knuckle
Why You’ll Love this Recipe
✔️ Easy to cook – meal prep takes just minutes. Depending on how you prefer your steak cooked, this easy dinner can be ready in under 30 minutes.
✔️ Perfect for entertaining – your steak-loving friends will be so happy!
✔️ One steak – two meals. The prime rib steak can be really thick so you can get away with cooking one steak for two people. Slice the meat off the bone then into thin slices and serve with the bone to the side to fight over who gets to chew all tasty bits off.
✔️ Low carb keto friendly – an amazing keto friendly dinner.
The Ingredients
Be sure to check out the full recipe and ingredient list below to make this pan fried ribeye steak.
How to Cook Côte de boeuf
Côte de bœuf is best cooked using high-heat methods to achieve a seared exterior and juicy meat inside. Here are two popular cooking methods you can try:
Pan Seared Ribeye Steak and Oven Finished
Step 1. Preheat oven to 180°C fan/200°C static/400°F.
Step 2. Season the meat generously with salt and ground black pepper. Heat a large oven-safe skillet or cast iron pan over high heat and add oil. I also season the pan with extra salt flakes. It helps to form a great crust on the cote de beef. Sear the steak on all sides until a golden-brown crust forms.
Step 3. Add garlic cloves and fresh herbs to the pan for added flavour. Transfer the pan to the preheated oven and cook for about 10-15 minutes, or until the desired level of doneness is reached. Remove the steak from the oven, cover it loosely with aluminium foil, and let it rest for 10 minutes before slicing and serving.
Grilling or Barbecue
Step 1. Preheat grill to medium-high heat. Brush the steak with oil and season with salt and pepper.
Step 2. Place steak onto the grill; cook for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred level of doneness.
Step 3. Once cooked, transfer the steak to a cutting board, tent it with foil, and let it rest for 10 minutes before slicing.
Internal Temperatures for a Perfectly Cooked Steak
For a perfectly cooked cote de boeuf, check the internal temperature with a meat thermometer. Here are some temperature guidelines for various levels of doneness:
Rare: 125°F (51°C)
Medium Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C)
Note: It’s recommended to remove the steak from the heat source about 5°F (3°C) before reaching the desired temperature, as the residual heat will continue to cook the meat during resting.
What to Serve with Cote de Boeuf
- Grilled Asparagus or Green Beans: Lightly coat asparagus spears with olive oil, season with salt and pepper, and grill them until they become tender and slightly charred. They make a tasty and elegant side dish for your steak.
- Creamy Mashed Potatoes: Whip up some mashed potatoes or creamy mashed cauliflower. The smooth texture of mashed potatoes complements the richness of the steak. Or try some Crispy Smashed Potatoes.
- Sautéed Mushrooms: try our easy mushroom sauce
- Béarnaise Sauce
- Red Wine Reduction: Create a red wine reduction by simmering with shallots, garlic, and herbs until it thickens and intensifies in flavour. Drizzle this reduction over your steak to enhance its taste.
- Simple Salad: If you prefer a lighter option, serve a simple salad like our Taboule or with fresh greens, cherry tomatoes, cucumber slices, and a light vinaigrette. The freshness of the salad can provide a refreshing contrast to the richness of the steak.
FAQs
Wet aging is a popular method used in the meat industry to tenderize rib eye steaks by allowing them to rest in their own juices. This process improves the tenderness and juiciness of the meat without significant flavour development.
Dry aging, although a more time-consuming and expensive process, is favoured by many steak enthusiasts for its ability to enhance the flavour profile. During dry aging, the rib eye steaks are exposed to a carefully controlled environment of low humidity and temperature.
This process allows natural enzymes to break down the muscle fibres and intensifies the meat’s natural flavours. Additionally, dry aging promotes moisture evaporation from the meat, resulting in a more concentrated flavour and a desirable outer crust.
Aging meat, whether wet or dry, enhances its tenderness and flavour and contributes to a more enjoyable eating experience.
Store in the fridge (cooked) for up to 3 days. You can freeze raw or cooked. Defrost overnight in the fridge.
Next Recipes To Try
Here are just a few more delicious keto beef recipes to try soon.
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Côte de Boeuf Rib Steak
Equipment
- 1 cast iron skillet
Ingredients
- 800 g beef ribeye on the bone (prime rib bone-in)
- 1 tablespoon avocado oil or olive oil
- Salt flakes and cracked black pepper
- 2 cloves garlic
- 3 sprigs fresh thyme or tarragon
- 2 tablespoons butter
Instructions
PAN FRIED AND OVEN FINISHED
- Preheat oven to 180°C fan/200°C static/400°F.
- Season the cote de boeuf generously with salt and ground black pepper. Heat a large oven-safe skillet or cast iron pan over high heat and add oil. (I also season the pan with extra salt flakes. It helps to form a great crust on the cote de beef. Sear the steak on all sides until a golden-brown crust forms.
- If desired, add garlic cloves, fresh herbs and butter to the pan for added flavor. Transfer the pan to the preheated oven and cook for about 10-15 minutes, or until the desired level of doneness is reached. Remove the steak from the oven, cover loosely with aluminium foil, and let it rest for 10 minutes before slicing and serving.
GRILLED
- Preheat your grill to medium-high heat. Brush the steak with oil and season with salt and pepper.
- Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred level of doneness.
- Once cooked, transfer the steak to a cutting board. Top with fresh herbs and butter, tent it with foil, and let it rest for 10 minutes before slicing.
Notes
Cote de boeuf steak (bone-in ribeye/prime rib steak) – bring to room temperature before cooking. You can use a Tomahawk steak instead, just allow for a longer cooking time.
Olive oil or avocado oil – use any high-temperature oil or lard (for carnivore).
Herbs – use your favourite steak herbs. I like to use fresh thyme leaves, tarragon or rosemary.
Butter – I like to finish the steak with garlic cloves and butter. The garlic adds a delicious aroma and the butter keeps the steaks delicious moist. Don’t forget the Low Carb Bread to mop up all the sauce when you are finished! INTERNAL TEMPERATURES
Use a meater to check for doneness. Rare: 125°F (51°C)
Medium Rare: 135°F (57°C)
Medium: 145°F (63°C)
Medium Well: 150°F (66°C)
Well Done: 160°F (71°C) Note: It’s recommended to remove the steak from the heat source about 5°F (3°C) before reaching the desired temperature, as the residual heat will continue to cook the meat during resting. Want more great protein recipes? Try our cookbooks Keto Mojo and Simply Delicious for the latest (easy) protein recipes. Our eBooks Egg Fast 3.0, The Egg Crate and MADXM are also perfect for the meat lover.
Your Own Notes
Nutrition
16 responses to “Côte de Boeuf Rib Steak”
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This is one of my new favourite recipes! Thank you so much sharing, it is so so good! -
I love ribeye but I’ve never heard of this cut. I’m going to look for it my next time shopping. Looks so good. -
Excellent recipe, definitely one of the best ribeyes I ever made! -
This rib steak turned out great and everyone loved it. Will definitely make it again. -
Beautiful steak recipe with great flavor. I marinate mine in a salt bath for a few hours first, then follow the recipe for oven baking them and they turn out fantastic. -
These steaks turned out great. I followed the instructions for grilling them and cooked medium rare. The results were a tender, juicy steak. -
This is such a great steak recipe. Although a different cut, it reminds me a little of the Florentine steak we have here in Italy which is usually 800g-1 kilo and shared between 2 or 3 diners. -
The perfect Father’s Day dish; thank you for the recipe. Finishing with the butter is… *chef’s kiss*! -
I have heard this term before but never realized it was a cut – My favorite cut no less! This recipe is perfect – really easy to follow. -
I was looking for a great cote de boeuf rib steak recipe and this was perfect. Juicy, tender and full of flavor. Thank you for sharing. -
Great tips and instructions, my steak came out perfectly tender and juicy. -
The perfect dinner for Father’s Day. It will be a hit for sure. -
This steak looks amazing and it’s going to be a perfect treat for Father’s day. My husband will love it! -
These rib steak was easy to make and made so simple. Loved the flavors and tenderness of this meat. So good! -
This is an elegant recipe for a serious meal. Your guests will be delighted with your perfect Cote de Boeuf Rib Steak. Simple and honest flavors. Love it! -
My favourite way to cook steak. I was lucky enough to test this one before it was published and I am obsessed. The crust on the meat is addictively good and it is just so tender on the inside 10 stars!
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