Côte de bœuf


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Oven at 210°C


  • 1 rib steak, weighing 1 kg
  • Pepper
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 80 g butter
  • 1 tablespoon sunflower oil
  • Coarse salt

1 baking dish

1 frying pan


Preheat the oven to 210°C. Season the steak with pepper and sprinkle with the herbs.

Sear the steak in the butter and oil in a very hot frying pan for 2 minutes on each side.

Place the coarse salt in a baking dish, place the steak on top and cook in the oven for 15 minutes, turning after 7 minutes.

Let it rest for 10 minutes in a warm place before serving.