Cote de Boeuf is a robust steak that can be prepared in various ways. Below is a handy guide. Scroll through and choose your preferred preparation method!

Preparing Cote de Boeuf Low and Slow (searing & roasting)

Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven to 120°C for even cooking and the pan or grill to maximum heat.
Sear: Sear the meat on all sides in a large pan with butter or on the grill until it is fully browned, and the fat edge is nicely crunchy.
Transfer: Move the meat to the preheated oven, place the seared Cote de Boeuf in an ovenproof dish, and add the cooking juices.
Time: Use the chart below as a guideline; these times are indicative.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.

Core temperature guide:
Rare: 52°C
Medium rare: 54°C
Medium: 57°C
Pink/Well-done: 62°C

Total cooking time: approximately 45 minutes.

Reversed Sear Cote de Boeuf (cooking & finishing on the grill)

Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: The oven or BBQ to 60°C.
Cook: Cook the meat to 2°C below the desired core temperature. The final 2°C will be achieved during searing.
Grill: Sear or grill the meat until browned and crunchy, reaching the desired core temperature.
Measure: Always check the core temperature for these cuts. Use the temperatures in the chart.
Rest: Let the meat rest for 10 minutes before slicing/serving.
Season: Season the meat after searing or just before serving with salt, pepper, or a rub of your choice.

Core temperature guide:
- Rare: 52°C (beef, veal)
- Medium rare: 54°C (beef, veal)
- Medium: 57°C (beef, lamb, veal)
- Pink/Well-done: 62°C (lamb)

Total cooking time: approximately 1 hour.

Preparing Cote de Boeuf Sous Vide

Plan ahead: Defrost the meat a few days in advance (or in cold water for a few hours) and take it out of the refrigerator 5 hours before cooking to bring it to room temperature.
Preheat: Heat the water bath to the correct temperature as indicated below. Ensure the vacuum bag is sealed (you can pre-season the steak and re-vacuum if desired, but typically the packaging can go straight into the water bath).
Time: Set the sous vide stick according to the chart below. If the meat is still frozen, add 1 hour.
Sear: Sear the steak in a pan or on the BBQ until golden brown. You can also use a torch. The temperature will not rise further during this step.
Rest: Let the steak rest for 10 minutes before slicing/serving.
Season: Season the steak halfway through or after searing with salt, pepper, or a rub of your choice.

Sous Vide Stick Settings for Cote de Boeuf

Rare: 52°C for 3 hours
Medium rare: 54°C for 3 hours
Medium: 56°C for 3 hours

Quick Preparation of Cote de Boeuf

- Bring the Cote de Boeuf to room temperature.
- Place the Cote de Boeuf in the oven or BBQ at 50°C for one hour.
- Season with your favorite rub or just salt and pepper.
- Sear each side for 3 to 4 minutes on high heat until golden brown.
- Remove the bone and grill each side for an additional 30 seconds.