Gordon Ramsay Cote De Boeuf Recipe

This Gordon Ramsay Côte de Boeuf Recipe is a perfectly seared and juicy recipe, which is made with a simple garlic-herb butter. It’s a classic, foolproof recipe for steakhouse-level results, ready in about 45 minutes.

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Gordon Ramsay Côte de Boeuf Recipe Ingredients

1.2kg Côte de Boeuf steak (bone-in ribeye)
Salt and freshly ground black pepper
1 tbsp high-smoke-point oil (like canola or grapeseed)
1 tbsp butter (optional)
Fresh rosemary or thyme sprigs (optional)
2 garlic cloves, smashed (optional)

How To Make Gordon Ramsay Côte de Boeuf Recipe

Prep the Steak and Oven: Take the steak out of the refrigerator and let it sit at room temperature for at least 45 minutes. Preheat your oven to 180°C (350°F).
Dry and Season: Pat the steak completely dry with paper towels. Season all sides generously with salt and pepper, including the fatty edges.
Sear the Steak: Heat a heavy cast iron or carbon steel pan over high heat. Add the oil. Once the oil is shimmering, carefully place the steak in the pan. Sear for 2–3 minutes per side until a deep brown crust forms. Use tongs to sear the edges of the steak as well.
Baste with Aromatics: If using, add the butter, garlic cloves, and herb sprigs to the pan. Tilt the pan and use a spoon to continuously baste the steak with the foaming butter for about 30 seconds.
Finish in the Oven: Transfer the entire pan to the preheated oven. Cook until the steak reaches your desired internal temperature. Use a meat thermometer for accuracy:
- Rare: 50–52°C / 122–125°F
- Medium-Rare: 55–57°C / 130–135°F
- Medium: 63–68°C / 145–155°F
Rest and Slice: Remove the steak from the pan and place it on a wire rack. Tent loosely with foil and let it rest for at least 10 minutes. Slice the steak against the grain and serve immediately.

Recipe Tips

How do you get the perfect steak crust? A deep brown crust requires a very dry surface and a very hot pan. Patting the steak thoroughly with paper towels before seasoning is a non-negotiable step. Moisture is the enemy of a good sear.
What is the best pan for cooking steak? A heavy pan that retains heat well is essential. A cast iron or carbon steel skillet is the best choice.
How do you baste a steak properly? Tilt the pan so the melted butter and aromatics pool at one end. Use a large spoon to continuously scoop up the hot butter and pour it over the top of the steak. This adds flavor and helps it cook evenly.
Why is resting the steak so important? Resting allows the juices, which have been pushed to the center of the meat during cooking, to redistribute throughout the steak. Slicing it too early will cause all the juices to run out, resulting in a dry piece of meat.

What To Serve With Côte de Boeuf

This impressive steak is the star of the show and pairs perfectly with classic steakhouse sides:

Thick-cut chips (French fries) or creamy mashed potatoes
Creamed spinach or sautéed mushrooms
A simple green salad with a sharp vinaigrette
Béarnaise or peppercorn sauce

How To Store Côte de Boeuf

Refrigerate: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, reheat slices gently in a pan with a little butter over low heat to avoid overcooking.

Côte de Boeuf Nutrition Facts

Calories: 238 kcal
Protein: 25g
Fat: 15g
Carbohydrates: 0g
Sodium: 300mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

What exactly is a Côte de Boeuf?

Côte de Boeuf is a French term for a thick, bone-in ribeye steak. It’s known for its rich marbling and deep flavor, which is enhanced by cooking it on the bone.

Can I cook this entirely on the stovetop?

For a steak this thick, it’s difficult to cook it through on the stovetop without burning the outside. The sear-then-bake method ensures a perfect crust and a beautifully cooked, even interior.

Why use a meat thermometer?

It’s the only foolproof way to guarantee your steak is cooked exactly to your liking. The thickness of the cut can vary, making timing alone unreliable.