Côte de Bœuf (Cote de Boeuf) Recipe Courtesy of Chef Pierre Gagnaire
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This mouthwatering Côte de Bœuf (Cote de Boeuf) recipe comes courtesy of French Chef Pierre Gagnaire who shared it with us over a decade ago in Paris, where we cooked it in our Montmartre kitchen, and the wonderful aromas permeated through the building. The cut used for côte de bœuf is a bone-in ribeye steak, cut very thick through the ribs. This cut is quite expensive and needs to be cooked no further than medium rare. Serve with your favourite potato dish and crispy seasonal vegetables.
by Terence Carter (via Pierre Gagnaire)·published 2010-04-28
07Once both sides are cooked, I like to set the other bunch of thyme on fire, get it really smoking, add it to the pan, and partially cover the pan. This should take a couple of minutes to get a decent aroma through the meat.
08Place the meat in the oven; it should take around 10 minutes to get to rare to medium-rare.
09Remove the meat from the oven and rest covered in a warm place.
10Traditionally, côte de bœuf is sliced at the table, seasoned and served.
11The next day if you haven’t finished the beef, you’re going to have the best beef and mustard sandwiches of your life!