Culinary Arts

Chef Thomas Keller’s Pan-Roast Côte de Boeuf Recipe

Written by MasterClass

May 17, 2019 • 3 min read

“Côte de bœuf is typically for two people... I love the idea of that celebration and sharing.” —Chef Thomas Keller

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What Is a Côte de Boeuf?

French for “rib of beef,” côte de boeuf is a maximalist presentation of the steak cuts found along the upper half of a cow. It is composed of the rib bone, the rib eye, and a marbled section called the deckle, which is Chef Thomas Keller’s favorite.

What's the Difference Between Côte de Boeuf and Ribeye Steak?

Ribeye steak typically refers to the standalone cut of rib steak without the bone, though in some parts of the world, the two terms are interchangeable. The ribeye steak is one of the three components of côte de boeuf.

3 Tips for Pan-Roasting Côte de Boeuf

  1. In the United States, a côte de bœuf is called a rib steak. To save yourself some time, ask your butcher for a double-cut rib steak, trimmed, with bone “frenched” or scraped clean.
  2. Start with a rib steak that has been salted and air-dried overnight in the refrigerator to season the piece of meat and remove excess moisture. Truss the rib steak to hold its shape and sear it in a cast-iron pan before finishing it in the oven.
  3. Test for doneness in meat by comparing its feel to the feel of the pad of your thumb. Practice this method until you’re comfortable using your sense of touch to check whether meat is rare, medium-rare, or well-done.

Chef Thomas Keller's Pan-Roasted Cote de Boeuf Recipe

Makes
2

Chef Thomas Keller complements cote de boeuf with delicately blanched, snappy asparagus, though any bright, fresh vegetables will work alongside such a rich, indulgent main. The final flourish in this preparation is the addition of maître d’hôtel butter, an herbed compound butter, which melts over the steak just prior to plating. Discover Chef Keller’s complete côte de boeuf dish—with its accompaniments—in his MasterClass.

  • 1 double-cut rib steak, about 2 to 2 ½ pounds
  • Kosher salt
  • French grey sea salt
  • Canola oil
  • 4 tablespoons unsalted butter
  • Thyme sprigs
  • Crushed garlic cloves
  • 3 tablespoons maître d’hôtel butter (recipe below)

Equipment:

  • Slicing knife
  • Cutting board
  • Kitchen twine
  • Baking sheet with rack
  • 12-inch cast-iron skillet
  • Aluminum foil
  • Kitchen shears
  • Kitchen torch
  1. To truss the côte de bœuf, tie a piece of kitchen twine around the circumference of the steak, using the bone as the anchor point to hold its shape during cooking. Place on a rack over a baking sheet so that the air can circulate around both sides. Salt both sides and let dry uncovered in the refrigerator for 1 day, so that the salt has time to penetrate into the flesh and draw out moisture.
  2. One hour before cooking, remove the meat from the refrigerator and bring to room temperature. If there is any moisture on the meat, pat it dry with a paper towel.
  3. Heat the oven to 450°F and begin heating a cast-iron skillet over high heat. Wrap the bone in aluminum foil to prevent it from burning and season the meat with kosher salt a second time. Add ⅜ inch of canola oil to the pan. When the oil is wafting smoke, add the steak and sear for 4 to 5 minutes, or until dark brown and crusty on the bottom. Flip the steak and brown the second side for 2 to 3 minutes.
  4. Pour off most of the oil and add a small amount of oil to the pan—about 15 grams or 1 tablespoon—to prevent the butter from burning. Then add the cold-cubed butter, thyme, and garlic. Baste the meat with the butter and pan juices for a few minutes then place in the preheated 450°F oven.
  5. After 5 minutes, carefully remove the pan from the oven, place it on your cooktop, and baste the meat again with the foaming butter and pan juices for about 1 minute. Then return to the oven for about 10 to 15 minutes, or until a meat thermometer reads 130°F for medium-rare. (Note: The cooking time depends on the temperature of the meat going in and the thickness of the meat.) Transfer the meat to a rack to rest for 10 to 15 minutes before slicing.
  6. Remove the kitchen twine from the steak. Slice off the bone—leaving a bit of meat attached and the deckle. Slice the ribeye against the grain into ¼-inch slices and then continue with the deckle. Overlap the slices on the serving plates and sprinkle with grey salt.
  7. To plate and serve with maître d’hôtel butter, place 3 discs on top of the sliced beef and gently warm using a kitchen torch (if desired) until the butter begins to melt.

Learn more culinary techniques in Chef Keller’s MasterClass on meats, stocks, and sauces.