Craving a truly impressive yet surprisingly easy meal to wow your guests? Look no further than this succulent Côte de Boeuf recipe! This classic dish, also known as a ribeye roast, is the epitome of elegance and flavour, perfect for a romantic dinner, a family celebration, or any occasion deserving a touch of culinary magic. Even better, this recipe makes it surprisingly simple to achieve restaurant-quality results in your own kitchen. Get ready to impress!
Ingredients:
- 2-3 lb Côte de Boeuf (ribeye roast), bone-in or boneless
- 2 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 cloves garlic, smashed
Equipment:
- Large oven-safe skillet (cast iron is ideal)
- Meat thermometer
- Tongs
Instructions:
Getting Started: Preparing the Côte de Boeuf
- Pat the roast dry: This crucial step helps achieve a beautiful sear. Using paper towels, thoroughly pat the Côte de Boeuf dry.
- Season generously: Rub the roast generously with olive oil, then season liberally with kosher salt and freshly ground black pepper. Don't be shy with the seasoning!
- Add aromatics: Tuck the rosemary and thyme sprigs and smashed garlic cloves under and around the roast.
Cooking the Côte de Boeuf: Achieving the Perfect Sear and Rare Finish
- Sear the roast: Preheat your oven to 450°F (232°C). Heat the large oven-safe skillet over high heat until it's screaming hot. Carefully place the seasoned roast in the hot skillet and sear for 2-3 minutes per side, until a deep brown crust forms. This step is key to locking in the juices and developing incredible flavour.
- Roast in the oven: Transfer the skillet to the preheated oven. Roast for approximately 15-20 minutes for medium-rare, or adjust cooking time based on your preferred doneness. Use a meat thermometer to ensure accuracy. The internal temperature should reach 130-135°F (54-57°C) for medium-rare, 140-145°F (60-63°C) for medium.
- Rest the meat: Once cooked, remove the roast from the oven and let it rest in the skillet for at least 15 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
Serving Your Masterpiece: Simple Sides and Presentation
Slice the Côte de Boeuf against the grain into ½-inch thick slices and serve immediately. A simple side of roasted asparagus, creamy mashed potatoes, or a vibrant salad complements this rich dish perfectly. For an extra touch of elegance, drizzle a little pan sauce (made from the skillet drippings) over the sliced meat.
Cooking Tips for Perfect Results:
- Use a meat thermometer: This is the best way to ensure your Côte de Boeuf is cooked to your desired doneness.
- Don't overcrowd the pan: Ensure the skillet is large enough to accommodate the roast without overcrowding, allowing for even searing.
- Let it rest: Resist the urge to slice into the roast immediately. Resting is crucial for tenderness.
Variations:
- Herb variations: Experiment with different herbs like oregano, sage, or thyme.
- Garlic butter: For extra flavour, rub the roast with garlic butter before searing.
- Wine reduction: Deglaze the pan with red wine after searing for a rich and flavorful sauce.
Nutritional Information (per serving, approximate):
This will vary depending on the size of the roast and the serving size. For a 3lb roast serving 4, you can expect a high protein content and moderate fat. It's best to consult a nutrition calculator for precise values, inputting your specific ingredients and serving size.
This recipe offers a straightforward path to creating a truly memorable meal. The delicious outcome is well worth the effort, making it an ideal choice for both seasoned home cooks and those looking to elevate their culinary game. Enjoy!