Côte de Boeuf

Ingredients

• 1 bone-in ribeye steak (côte de boeuf), about 2 to 2 1/2 pounds and 1 1/2 to 2 inches thick
• 2 tablespoons neutral oil, such as grapeseed or avocado oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 tablespoons unsalted butter
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 flaky sea salt, for finishing

Method

1. 1

   Remove the steak from the refrigerator and let it sit at room temperature for 45 minutes to 1 hour so it cooks evenly.

2. 2

   Preheat the oven to 400°F.

3. 3

   Pat the steak completely dry with paper towels, then season generously on all sides with kosher salt and black pepper.

4. 4

   Heat the oil in a large oven-safe skillet over high heat until shimmering and just beginning to smoke, about 3 minutes.

   3:00 · Heat oil
5. 5

   Sear the steak on one side without moving it until a deep brown crust forms, about 4 minutes.

   4:00 · Sear first side
6. 6

   Flip the steak and sear the second side until browned, about 4 minutes.

   4:00 · Sear second side
7. 7

   Reduce the heat to medium, add the butter, garlic, thyme, and rosemary to the skillet, and tilt the pan to baste the steak with the foaming butter for 1 minute.

   1:00 · Baste with butter
8. 8

   Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare, about 15 minutes.

   15:00 · Roast steak
9. 9

   Remove the skillet from the oven and transfer the steak to a cutting board, spooning the garlic and herbs on top. Let it rest for 10 minutes before slicing.

   10:00 · Rest steak
10. 10

    Carve the meat off the bone, then slice against the grain into thick slices. Season with flaky sea salt and spoon the pan butter over the slices before serving.