Entree: France – Côte de boeuf (Bone-in rib steak)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 9 min

Additional 10 min

Total 29 min

Ingredients

- 1 bone-in wagyu ribeye, approx. 28 oz (800 g)
- 1 tbsp (15 ml) olive oil
- 1 tsp (5 g) coarse kosher salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/4 cup (60 g) garlic butter compote
- 1 sprig rosemary
- 1 sprig thyme
- Lemon wedges for serving NULL

Instructions

1. Remove steak from refrigerator 45–60 minutes before cooking to reach near room temperature; pat dry with paper towels and season both sides with coarse salt and black pepper.
2. Preheat a heavy cast-iron skillet or grill to very high heat and add olive oil just before searing so it shimmers.
3. Sear the steak 3–4 minutes per side for medium-rare depending on thickness, using tongs to sear the exposed bone edge 1–2 minutes to render and color; add rosemary and thyme to the pan.
4. Reduce heat if the exterior is charring too quickly and continue to cook until an instant-read thermometer reads 125–130°F (52–54°C) for medium-rare.
5. Remove steak to a cutting board, tent loosely with foil, and rest 10 minutes so juices redistribute.
6. Slice across the grain, top with garlic butter compote so it melts over the hot meat, and serve immediately with lemon wedges.