Cote de Boeuf with Herb Butter

Cote de Boeuf with Herb Butter

Some time ago, every time we bought steak home I’d ask him to cook it, cos I thought it was too difficult to get it right and I always cooked too long. Then I slowly started to get the hang of it and could cook some beautiful medium-rare steaks. Now my new thing is – cote de boeuf!

Last week we had a friend over for dinner, and of course, we bought cote de boeuf for our guest. It’s easy, quick to cook, and looks great on the dinner table. I would have taken some pictures of inside the steak, but I thought maybe I shouldn’t, otherwise the meat will get dry while I take pictures and it won’t be very nice for our guest. You can see a little bit of pink in the steak though.

Pan-fried then finish in the oven?

The first two times I finished steaks in the oven I thought, ‘oh wow, that’s cooking like a pro!’ But as you know each steak is different in size and thickness, it’s hard to tell how long to leave it in the oven for (at least it’s hard for me). I think the easiest way is to use a cast iron grill pan, cos then you can watch the steak cook, whereas If you put it in the oven, there’s not much you can do when you find it overcooked after 8-10 minutes.

If you’re new to cooking steak, I recommend a meat thermometer, it’s fun, and it makes cooking steak so easy! When the meat reaches 55C, it’s a perfect medium-rare. whereas If you finish the steak in the oven, it’ll be a bit tricky to keep checking the temperature.

** Before you cook, the cote de boeuf should be taken out of the fridge and put back to room temperature for at least 30 minutes.

Ingredients

About 600g cote de boeuf
A few sprigs of rosemary or thyme
A small piece of unsalted butter
3 gloves of garlic

Method

Melt a small piece of butter, put it in a small bowl, add herbs and put aside

Crush the garlic, season both sides of the cote de boeuf with salt and black pepper

Heat the cast iron pan on high heat until it starts to smoke, add a little oil

When the cast iron is smoking hot, add the steak and put the garlic on it, cook for two minutes, then turn and fry the other side for another two minutes, then turn every minute so that the steak is evenly heated on both sides. Baste a bit of herb butter on the steak every time you turn, and put the garlic back on top of the steak

Depending on how you would like your steak cooked, 14 minutes for a 600-660g steak will be medium-rare. If you have a meat thermometer, it’ll be much easier to control the temperature. 50-55C will be medium-rare.

Put the steak on a warm dish and let it rest for 10 minutes before serving.

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