Côte De Beouf Recipe

Temper and season

Remove the Côte de Boeuf from the refrigerator at least 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels. Generously rub the steak all over with the neutral oil, then season liberally with kosher salt and freshly ground black pepper, pressing the seasonings into the meat.

Sear and roast

Preheat oven to 375°F (190°C). Heat a large cast-iron skillet or heavy ovenproof pan over high heat until smoking. Add the steak and sear, undisturbed, 3–4 minutes per side until a deep brown crust forms; also sear the fat cap for 1–2 minutes to render some fat. If the steak is very thick, sear the edges briefly with tongs. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 120°F (49°C) for medium-rare (about 10–20 minutes depending on thickness). For medium, roast to 130°F (54°C).

Rest

Remove the steak from the oven, transfer to a cutting board with a rack, and tent loosely with foil. Rest 10–15 minutes; carryover will bring temperature up ~5°F. During resting, finish the maître d'hôtel butter if you haven't prepared it yet.

Slice and serve

Slice the Côte de Boeuf against the grain into thick slices and arrange on a warmed platter. Place a generous slice of maître d'hôtel butter on top of the hot steak so it melts. Sprinkle with flaky sea salt and serve with arugula salad and handcut fries.

While the steak is coming to room temperature or while it rests, prepare the butter. In a bowl, combine the softened unsalted butter, finely chopped parsley, very finely minced shallot, lemon zest, lemon juice, Dijon mustard, sea salt, and freshly ground black pepper. Mix thoroughly until evenly combined. Taste and adjust salt/acid. Transfer to plastic wrap or parchment and shape into a log if desired; chill until firm (10–20 minutes) or keep at room temperature briefly to let it soften before serving. Slice into rounds for placing atop the steak.

Make the herb vinaigrette: Whisk together the sherry or red wine vinegar, Dijon mustard, honey, lemon juice, salt, and pepper until combined. Gradually whisk in the extra-virgin olive oil until emulsified. Stir in the finely chopped parsley. Taste and adjust seasoning.

Toss the baby arugula lightly with the vinaigrette—use just enough to coat the leaves (about 3–4 tablespoons). Season with a pinch of sea salt and freshly ground black pepper. Finish with shaved Parmesan and set aside until ready to plate so the leaves remain crisp.

Prep potatoes

Peel the potatoes if you prefer, or leave skins on for a rustic fry. Cut into 1/3–1/2-inch batons for classic fries. Rinse the cut potatoes thoroughly under cold running water until the rinse runs clear to remove surface starch. Pat dry with clean kitchen towels or paper towels.

Optional soak and dust

For extra-crisp fries, soak the cut potatoes in cold water for 30 minutes to 1 hour, then drain and dry completely. If using cornstarch, toss the dried fries with 1 teaspoon cornstarch to lightly coat; this helps a crisp exterior.

Fry — first cook

Pour oil into a deep pot or heavy-bottomed pan to a depth of 2–3 inches and heat to 325°F (163°C). Working in batches so as not to crowd, fry the potatoes for 3–5 minutes until softened and pale (not browned). Remove with a spider or slotted spoon and drain on a wire rack or paper towels.

Fry — second cook

Increase oil temperature to 375°F (190°C). Return par-cooked fries in small batches and fry 2–4 minutes until golden brown and crisp. Drain on paper towels or a rack. Immediately season with fine sea salt and a little freshly ground black pepper while still hot.

Place slices of rested Côte de Boeuf on a warm platter. Top each slice or the whole roast with a medallion of maître d'hôtel butter so it melts over the meat. Sprinkle flaky sea salt lightly over the steak. Arrange a portion of the arugula salad alongside and a generous handful of handcut fries. Serve lemon wedges on the side for diners who want a touch of brightness. Enjoy immediately.