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

Cote de Boeuf Low and Slow (Sear & Finish Cooking)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 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 the meat in a large pan with butter or on the grill until it's fully browned and the fat edge is nice and crispy.
Transfer the meat to the preheated oven, place the seared steak in a baking dish and add the pan juices.
Time: Use the following time guidelines for your planning; these times are indicative.
Measure the core temperature using a thermometer. Use the temperatures from the chart below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.

Core Final Temperatures

Rare 52°C
Medium rare 54°C
Medium 57°C
Well-done 62°C

Keep in mind a total cooking time of 45 minutes.

Reversed Sear Cote de Boeuf (Cook & Grill)

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60°C.
Cook the meat until it reaches the target core temperatures -2 degrees. The last 2 degrees will be added while grilling.
Grill or sear the meat on all sides until the desired core temperature is reached.
Measure the core temperature using a thermometer. Use the temperatures from the chart below.
Rest: Let the meat rest for 10 minutes before slicing or serving.
Season the meat after searing or afterward with pepper and salt or a rub of your choice.

Core Final Temperatures

Rare 52°C (beef, veal)
Medium rare 54°C (beef, veal)
Medium 57°C (beef, lamb, veal)
Well-done 62°C (lamb)

Keep in mind a total cooking time of 1 hour.

Preparation of Cote de Boeuf Sous Vide

Plan ahead, defrost the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to match the times below. Ensure a tight vacuum seal (you can season the steaks before and vacuum-seal again, but normally the package can go directly into the warm water bath).
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the BBQ until golden brown, you can also use a torch, but do not let the temperature rise further by grilling or burning.
Rest: Let the steak rest for 10 minutes before slicing or serving.
Season the steak halfway through or after with pepper and salt or a rub of your choice.

Recommended Sous Vide Stick Settings for Cote de Boeuf

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

Quick Cote de Boeuf Preparation

- Let the Cote de Boeuf come to room temperature
- Place the Cote de Boeuf for 1 hour in the oven or BBQ at 50°C
- Then season with your favorite rub or salt and pepper
- Sear for 3 to 4 minutes per side on hot heat
- Remove the bone and grill for another 30 seconds per side