Are you a meat lover who wants to impress your guests with a mouth-watering dish? Look no further than the cote de boeuf, a classic French steak that is sure to wow your taste buds. Cooking the perfect cote de boeuf may seem intimidating, but with the right technique and a few key tips, you'll be able to achieve a succulent and tasty steak every time. Here's a step-by-step guide on how to cook the perfect cote de boeuf:

Choose a High-Quality Cut of Beef

The key to a delicious cote de boeuf starts with selecting a high-quality cut of beef. Look for a well-marbled bone-in rib steak that is at least 1.5 inches thick. The marbling will ensure a tender and juicy steak, while the bone will add extra flavour.

Traditional Method

Preheat the Grill or Skillet

Whether you're using a grill or a skillet, it's important to preheat it to high heat. This will create a sear on the steak and lock in the juices. If using a skillet, add a small amount of oil to prevent sticking.

Sear the Steak on High Heat

Place the steak on the preheated grill or skillet and sear it for about 2-3 minutes on each side. This will give the steak a nice crust and charred flavour.

Move the Steak to Indirect Heat

After searing, move the steak to a cooler part of the grill or reduce the heat on the stovetop to medium-low. This will allow the steak to cook more evenly without burning the exterior.

Use a Meat Thermometer to Check Doneness

To achieve the perfect level of doneness, use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of 54-57°C. Remember that the steak will continue to cook as it rests.

Let the Steak Rest

Once the steak reaches your desired doneness, remove it from the heat and let it rest for about 5-10 minutes. This will allow the juices to redistribute throughout the meat, resulting in a tender and juicy steak.

Slice and Serve

After resting, slice the cote de boeuf against the grain into thick, juicy slices. Serve it with your favourite sides, such as roasted potatoes or a fresh green salad.

Reverse sear technique

Preheat Your Oven

Preheat your oven to a low temperature, around 93°C. This low and slow cooking method is what makes the reverse sear technique so effective.

Season the Steak

Generously season the cote de boeuf with salt and pepper, or any other desired seasonings. Let the steak sit at room temperature for about 30 minutes to allow the flavours to penetrate the meat.

Place the Steak on a Wire Rack

Place the seasoned cote de boeuf on a wire rack set on top of a baking sheet. This allows for even air circulation and prevents the steak from sitting in its own juices.

Slow Cook in the Oven

Place the baking sheet with the steak in the preheated oven and cook it slowly until it reaches an internal temperature of about 10-15°F (5-8°C) below your desired doneness. Use a meat thermometer to monitor the temperature.

Rest the Steak

Once the steak has reached the desired internal temperature, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute and the steak to become even more tender.

Preheat a Skillet or Grill

While the steak is resting, preheat a skillet or grill over high heat. You want it to be as hot as possible to achieve a good sear.

Sear the Steak

Place the rested cote de boeuf on the hot skillet or grill and sear it for about 1-2 minutes per side, or until a crust forms. This will give the steak a beautiful caramelised exterior.

Rest Again and Slice

Once the steak is seared to your liking, remove it from the heat and let it rest for a few minutes. This final resting period ensures that the juices are evenly distributed throughout the meat. Slice the cote de boeuf against the grain and serve it immediately.

Now that you've successfully reverse seared your cote de boeuf, it's time to enjoy your perfectly cooked and delicious steak. Serve it with your favourite sides and savour every bite.