Pan seared Cote de Boeuf
Cote de boeuf is a bold steak that you often see on the BBQ. However, it’s also perfect for preparation in a pan. With a load of butter and herbs, Black Gold Smokehouse prepared this phenomenal steak and shared their tips along the way!
Preparing Cote de Boeuf
Let the steak come to room temperature about an hour beforehand. If you cook or grill the meat while it’s still cold, the heat won’t properly penetrate to the center. Pat the cote de boeuf dry with paper towels before it goes into the pan.
Seasoning the Cote de Boeuf
A high-quality steak is full of flavor on its own, meaning it only needs minimal seasoning. Forget drowning your steak in a marinade; today, season your steak with:
- Coarsely ground salt
- Cracked pepper or coarsely ground black pepper
- Fresh herbs to taste, such as rosemary or thyme
The trick is to get the salting right when preparing steak. If you salt the cote de boeuf right before cooking, it can turn tough as the salt draws out the meat’s moisture. This means it won’t sear properly, resulting in less flavor. The key is to season the steak early enough so the moisture drawn out by the salt has time to be reabsorbed into the steak before cooking.
What Kind of Pan to Use for Cooking a Steak?
You need a pan that’s heavy and retains heat well. Cast iron cookware is perfect because it holds heat efficiently and creates caramelized, seared meat. The beauty of a cast iron skillet is that you can preheat it without adding oil or butter first.
Teflon and non-stick pans, even stainless steel ones, cannot be preheated without damaging the pan.
Tip: Avoid Teflon as high temperatures can ruin your skillet.
Preheating the Pan
Heat a cast iron skillet over high heat for about 10 minutes. The pan will start to smoke slightly when it’s ready. Always use oil with a high smoke point. So, no olive oil! When olives are pressed, oxygen is released, and when heated, this can cause splattering. Sunflower oil is a better option.
Make sure your pan is extra hot before you start, as this will help caramelize the meat and create a delicious crust.
Tip: Don’t overcrowd the pan.
Cote de Boeuf: Butter or Oil?
Butter has a low smoke point and will burn, even at low temperatures. Sunflower oil or peanut oil is ideal for searing steaks. Ghee is also an option. To give your steak a buttery flavor, add butter to the pan after searing.
The Maillard Reaction
Only move the steak once it has formed a brown crust. The secret to the unbeatable flavor of grilled steak is the Maillard reaction. When you sear the meat and form a brown crust, a chemical reaction between amino acids and sugars gives the steak its signature flavor. The Maillard Reaction explains the incredible taste of steak, roasted coffee, and freshly baked bread.
Tips for Cooking
Always use tongs to turn or move your steak while cooking.
Using a fork will puncture the steak, causing all the juices to escape. These juices give your steak its flavor and tenderness, which is why well-done steak (where the moisture has evaporated) can taste bland and dry.
How to Cook Cote de Boeuf Medium/Rare?
Medium/rare, just the way I like it. Here’s how to nail it:
- Sear the cote de boeuf for 4-5 minutes on each side.
- Flip the steak once in the pan, and towards the end, add butter, thyme, and garlic. As if Gordon Ramsay himself were in the kitchen! “Arroser” the steak by spooning the butter over the meat as it cooks. Try not to drool into your pan...
- The steak should feel soft and springy, with a slight resistance.
- Internal temperature: around 60-65 degrees Celsius.
- Let the cote de boeuf rest for about 5 minutes after cooking. While the steak rests, it will continue to cook slightly, so I recommend removing it from the pan when its core reaches 60 degrees Celsius (a good thermometer is a must!).
How Do You Know When Your Steak is Medium/Rare?
Three ways to test if your cote de boeuf is done:
By Touch
Though this method takes practice, it’s a culinary skill worth mastering. Instead of cutting or puncturing the steak, keep it intact with a knife or thermometer. This way, the juices and moisture won’t escape. Gently press the surface of your steak. If it feels soft, it’s rare. If it feels firm on the outside but slightly springy on the inside, it’s medium-rare.
Meat Thermometer
A meat thermometer is a foolproof way to check if your steak is done. Although it creates a hole in the steak, allowing some juices to escape, it provides an accurate reading to ensure your steak is cooked to perfection.
Core Temperature
- Rare: 55-60 degrees Celsius.
- Medium rare: 60-65 degrees Celsius.
- Medium: 65-70 degrees Celsius.
- Well-done: 80 degrees Celsius.
Slicing Your Meat
Ideally, you don’t want to cut into it too soon.
Letting Cote de Boeuf Rest
It’s tempting to slice into your steak the moment it comes out of the pan. But if you cut it right away, the juices will escape onto your cutting board. What a waste! Those juices are what give your steak its tenderness and intense flavor.
When you heat the meat in the pan, the proteins tighten, and the muscle fibers contract. The heat pushes the moisture toward the center of the meat. Allowing the steak to rest lets the fibers relax, redistributing the moisture throughout the meat.
Finally, slice the meat against the grain for a tender bite. With all this info, nothing can go wrong, right?
ENJOY!
