🥩 Côte de bœuf
Côte de bœuf is a thick, bone-in rib steak, usually around 1 kg and meant for two or more people. It is seared hard in a pan or over coals, then finished gently so the inside stays pink and juicy, and rested before carving. The meat is well marbled, rich and tender, and it is sliced at the table.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1 bone-in beef rib steak, about 1 kg, 5 cm thick
- 1 tbsp vegetable oil
- 2 garlic cloves, crushed
- 3 sprigs thyme
- Coarse salt and black pepper
Method
- Take the steak out of the fridge 45 minutes before cooking and heat the oven to 200 °C.
- Pat dry, oil lightly and season generously with salt.
- Sear in a very hot ovenproof pan for 3–4 minutes per side, including the fat edge.
- Add garlic and thyme, transfer to the oven for 10–15 minutes until 52–54 °C inside for medium-rare.
- Rest 10 minutes, slice off the bone and season with pepper.
How to make it lighter
- One côte feeds two to three — weigh your share rather than eating half.
- Trim the outer fat cap before eating.
- Serve with green beans or a salad instead of fries.
History
Côte de bœuf is a classic of French butchers and bistros: a thick bone-in beef rib steak, similar to what English speakers call a bone-in rib steak. It is usually cooked for two or more people to share.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Côte de bœuf and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →