The ultimate steak recipe: Côte de Boeuf with Rosemary Salt Fries and Truffle Mayo
A côte de boeuf is the French name for a single bone-in ribeye steak, which makes a superb special occasion meal for two, especially when paired with crispy chips and a rich dip.
A côte de boeuf is a really special cut of meat and one that pretty much guarantee an exquisite meal every time, just give it a little love and serve with some delicious accompaniments and it's hard to beat, especially as date night food.
The reason this steak is so special? It's down to the fact that it's a particularly well-marbled muscle with a generous amount of fat, which bastes the meat as it cooks, giving it its characteristically rich flavour, plus the fact that it's cooked on the bone means it stays super juicy and tender.
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Yields:
2
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
1060
Ingredients
4Tbsp.
vegetable oil
500g
large Maris Piper potatoes, unpeeled
1
côte de boeuf, about 700-800g
25g
butter
2
sprigs rosemary, plus 2tsp finely chopped leaves
2tsp.
coarse sea salt
1-2tbsp truffle oil
3Tbsp.
thick mayonnaise, we used Heinz Seriously Good
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Bring a medium pan of salted water to the boil. Line the base of a large roasting tin with baking parchment (to stop the chips sticking) and add 31/2tbsp oil. Heat in the oven for 10min.
Step 2Slice the potatoes into 1cm-wide chips. Parboil for 4min, then drain well and leave to steam dry for a couple of min. Carefully add the chips to the hot oil, turning to coat. Cook in the oven on the top shelf for 45-50min, turning halfway through, or until golden and crisp.
Step 3Meanwhile, pat the beef dry with kitchen paper and season lightly with salt. Heat remaining 1/2tbsp oil in an ovenproof frying pan over high heat and brown the beef all over. Add the butter, rosemary springs and some freshly ground black pepper.
Step 4Spoon the melting butter over the steak, then transfer to the bottom shelf of the oven and cook for 15-20min, basting occasionally, for medium-rare - a digital thermometer should read 55°C when inserted into the thickest part of the steak. Remove from oven, cover loosely with foil and leave to rest in a warm place for 10min.
Step 5Using a pestle and mortar, bash the sea salt and rosemary until fairly finely ground. Set aside. In a small bowl, whisk the truffle oil into the mayonnaise.
Step 6Toss the rosemary salt into the cooked chips. Serve with the steak and truffle mayo.
Not a truffle fan?
Consider whipping up a classic Bearnaise sauce instead. Just follow our foolproof Hollandaise sauce recipe, and stir in some finely chopped tarragon at the end.
Want to cook your steak perfectly every time?
Cooking a côte de boeuf steak is a lot easier than you think, but we'd recommend a meat thermometer if you really want to make sure you're cooking it properly - check out our recommendations and best buys if you fancy investing in one (they're a game changer in the kitchen, seriously!)
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
Emma is Cookery Editor for Good Housekeeping and loves nothing more than sharing her bottomless enthusiasm for all things food and drink with anyone who wants to learn (and even those who don’t!). From super simple one pan suppers to showstopping wedding cakes and everything in between, there’s very little that doesn’t come out of her kitchen. When not developing recipes, writing features or styling food for photography she can be found hiding behind the mountain of cookery books that’s slowly overtaking her house, or exploring restaurants, food shops and festivals in search of the next big thing to share with readers. On the rare days when she’s not thinking about food, you’ll find her in a cosy pub at the end of a long walk with her dog and expert food taster, Angua.
