Gordon Ramsay Cote De Boeuf Recipe

This delicious Cote de Boeuf steak recipe, inspired by Gordon Ramsay, is a quick and easy way to impress at any dinner. With a perfectly seared crust and tender, juicy interior, this simple yet flavorful dish is ideal for steak lovers. You can customize it with fresh herbs and garlic for extra taste!

Ingredients Needed:

• 1.2kg Cote de Boeuf steak
• Salt and freshly ground black pepper
• 1 tbsp cooking oil
• 1 tbsp butter (optional)
• Fresh herbs (thyme or rosemary, optional)

How To Make Cote De Boeuf Recipe?

1. Prep the Steak: Take the steak out of the fridge 30 minutes before cooking. Preheat the oven to 180°C (350°F).
2. Season the Steak: Coat the steak with oil, then season generously with salt and pepper. Optionally, add minced garlic and fresh herbs for extra flavor.
3. Sear the Steak: Heat a cast-iron skillet over high heat until very hot. Sear the steak for 2-3 minutes on each side, creating a golden-brown crust. If there’s a fat cap, sear it to render some fat.
4. Roast in the Oven: Place the skillet in the oven. Roast the steak for 5-10 minutes, depending on your desired doneness: Rare: 50-52°C (120-125°F) / Medium-Rare: 55-57°C (130-135°F) /Medium: 63-68°C (145-155°F)
5. Rest the Steak: Remove the steak from the oven and cover it loosely with foil. Let it rest for 5-10 minutes to redistribute the juices.
6. Serve: Slice the steak against the grain into thick slices. Serve with your favorite sides or sauces.

Recipe Tips:

• Let the Steak Warm Up: Take your steak out of the fridge 30 minutes before cooking. This helps the steak cook evenly.
• Use a Cast Iron Pan: A heavy, oven-safe pan-like cast iron works best for searing. It helps make a perfect, crispy crust.
• Let the Steak Rest: After cooking, rest your steak for 5-10 minutes. This keeps the juices inside, making the steak juicier and more tender.
• Use a Meat Thermometer: A thermometer helps you check the exact doneness, so your steak turns out just right every time.
• Enhance Flavour with Butter and Herbs: Add butter and fresh herbs (like rosemary) while searing. Spoon the butter over the steak for a delicious flavor boost.

How To Store & Reheat Leftovers?

• Refrigerate: Allow leftover Cote de Boeuf to cool to room temperature. Then, place it in an airtight container and refrigerate for up to 2 days.
• Freeze: After cooling, wrap the steak tightly in plastic wrap or foil, then store it in a freezer-safe bag or container. It can be frozen for up to 3 months.
• Reheat: Heat a skillet over low heat with a little oil or butter. Warm the steak for 2-3 minutes on each side until hot.

Nutrition Facts:

• Calories: 238 kcal
• Total Fat: 19.1g
• Saturated Fat: 7.7g
• Cholesterol: 57mg
• Sodium: 100mg
• Potassium: 200mg
• Total Carbohydrates: 0g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 15.4g

Gordon Ramsay Cote De Boeuf Recipe

Author: Hamdi Saidani Cooking Method:Roasting Cuisine:French Courses:Dinner Recipe Keys: C Cote De Boeuf Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time: 20 minutesRest time: 10 minutesTotal time:1 hour Servings:4 servingsCalories:238 kcal Best Season:Suitable throughout the year

Description

This delicious Cote de Boeuf steak recipe, inspired by Gordon Ramsay, is a quick and easy way to impress at any dinner. With a perfectly seared crust and tender, juicy interior, this simple yet flavorful dish is ideal for steak lovers. You can customize it with fresh herbs and garlic for extra taste!

Ingredients

• 1.2kg Cote de Boeuf steak
• Salt and freshly ground black pepper
• 1 tbsp cooking oil
• 1 tbsp butter (optional)
• Fresh herbs (thyme or rosemary, optional)

Instructions

1. Prep the Steak: Take the steak out of the fridge 30 minutes before cooking. Preheat the oven to 180°C (350°F).
2. Season the Steak: Coat the steak with oil, then season generously with salt and pepper. Optionally, add minced garlic and fresh herbs for extra flavor.
3. Sear the Steak: Heat a cast-iron skillet over high heat until very hot. Sear the steak for 2-3 minutes on each side, creating a golden-brown crust. If there’s a fat cap, sear it to render some fat.
4. Roast in the Oven: Place the skillet in the oven. Roast the steak for 5-10 minutes, depending on your desired doneness: Rare: 50-52°C (120-125°F) / Medium-Rare: 55-57°C (130-135°F) /Medium: 63-68°C (145-155°F)
5. Rest the Steak: Remove the steak from the oven and cover it loosely with foil. Let it rest for 5-10 minutes to redistribute the juices.
6. Serve: Slice the steak against the grain into thick slices. Serve with your favorite sides or sauces.

Notes

• Let the Steak Warm Up: Take your steak out of the fridge 30 minutes before cooking. This helps the steak cook evenly.
• Use a Cast Iron Pan: A heavy, oven-safe pan-like cast iron works best for searing. It helps make a perfect, crispy crust.
• Let the Steak Rest: After cooking, rest your steak for 5-10 minutes. This keeps the juices inside, making the steak juicier and more tender.
• Use a Meat Thermometer: A thermometer helps you check the exact doneness, so your steak turns out just right every time.
• Enhance Flavour with Butter and Herbs: Add butter and fresh herbs (like rosemary) while searing. Spoon the butter over the steak for a delicious flavor boost.

Keywords:Gordon Ramsay Cote De Boeuf Recipe