Côte De Boeuf (22oz) Recipe

Temper the steak

Remove the Côte de boeuf from the refrigerator and let it sit at room temperature for 45–60 minutes. This reduces temperature difference and promotes even cooking.

Pat the steak very dry with paper towels on all sides — dryness is essential for a good sear.

Generously season both sides and the exposed bone with kosher salt (about 2 tablespoons total) and freshly ground black pepper. Lightly sprinkle garlic powder if using. Press the seasoning into the meat so it adheres.

Preheat oven and pan

Preheat your oven to 375°F (190°C). Place a heavy ovenproof skillet (cast-iron preferred) on the stovetop over high heat and allow it to get very hot for 5 minutes.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. The oil should shimmer but not smoke excessively.

Place the steak in the pan, meat-side down, away from you to avoid splatter. Sear without moving for 2½–3 minutes, until a deep brown crust forms. If the pan feels crowded, you can sear in two stages, but for one 22 oz cut sear as described.

Flip the steak and sear the second side for 2–3 minutes. Tilt the pan and sear the edges/rind of fat for 30–45 seconds, rendering some fat and crisping the edge.

Baste and finish in oven

Reduce heat to medium-low. Add the 3 tablespoons unsalted butter, smashed garlic cloves and herb sprigs to the pan. When butter melts and foams, use a spoon to baste the top of the steak repeatedly for 30–45 seconds to coat with butter and aromatics.

Transfer the skillet to the preheated oven. Roast until the internal temperature reaches your desired doneness measured in the thickest part near the bone: 120–125°F (49–52°C) for rare, 128–132°F (53–56°C) for medium-rare, 135–140°F (57–60°C) for medium. For a 22 oz, 1½–2 inch thick cut, expect about 8–14 minutes in the oven depending on starting temperature and oven performance. Check with an instant-read thermometer at 6–8 minutes.

Carefully remove the skillet from the oven (use mitts). Transfer the steak to a cutting board and tent loosely with aluminum foil.

Rest the steak for 10–15 minutes. Resting allows juices to redistribute and the internal temperature to rise 3–5°F.

After resting, optionally sprinkle flaky sea salt to taste across the sliced meat and serve with lemon wedges if desired.

To carve: hold the bone with tongs, slice meat perpendicular to the bone into 1/2-inch to 3/4-inch slices. Serve immediately.