Cote de Boeuf - Bone in Ribeye Steak

Step 1

For best results allow the steak to come to room temperature by removing it from the fridge about 30 minutes - 1 hour before cooking.

Step 2

Preheat your oven to 200°C / 180°C fan / 400°F /Gas mark 6 . Remove packaging and pat dry with kitchen paper towel.Pour olive oil over both sides of the beef steak and rub in.

Step 3

Season both sides with salt and cracked black pepper.

Step 4

Pour a little oil into a pan or griddle pan and turn to max heat. Sear the steak with a couple of sprigs of herb in a hot griddle pan or frying pan at high heat for two minutes on the first side.

Step 5

Use kitchen tongs to turn over and repeat on the other side for two minutes.

Step 6

Hold it up using the bone and tongs, and sear all the sides too.Once seared, transfer your côte de boeuf to a baking tray, ideally with a grill rack.Keep the pan juices to make a pan sauce like our peppercorn sauce or red wine jus to pour over the steak.

Step 7

Roast uncovered in the 200°C / 180°C fan / 400°F /Gas mark 6 preheated oven for Rare 22 minutes - temperature should be 50-54° (120-129°F)Medium - rare25 minutes - temperature should be 55-59° (130-139°F)Medium 28 minutes - temperature should be 60-65° (140-149°F)

Step 8

When it's cooked to your liking, take the côte de boeuf out of the oven and leave it to rest still on the grill tray, covered loosely with foil.

Step 9

Allow to rest for at least ten minutes before carving, this allows the juices to redistribute evenly throughout the meat, resulting in a more tender and flavourful steak.

Step 10

Slice in the same direction as the bone, and share between two people.Serve with your choice of side dishes. For example, fries or potato chips, onion rings, and salad.