Best Côte De Boeuf Recipes
COTE DE BOEUF FOR TWO
Steps:
- For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
- For the ribeye: Preheat the oven to 350 degrees F.
- Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
- Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
- Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
- In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
- Garnish the steak with the compound butter, berries and thyme and head of garlic.
COTE DE BOEUF
This recipe is brought to us by Lee Hanson and Riad Nasr, chefs at New York City's Balthazar and Pastis restaurants.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. Place a large cast-iron skillet in oven to heat. Season beef generously with salt and pepper.
- Remove the skillet from the oven, and place over medium-high heat. Add the beef and sear until brown, about 3 minutes per side.
- Transfer to oven, and cook for 15 minutes. Turn, and cook 10 to 15 minutes more for medium-rare; an instant-read thermometer should read 130 degrees.
- Remove from oven, and let stand for 10 minutes. Carve, and serve drizzled with sauce. Serve with onion rings on the side.
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