Gordon Ramsay Cote De Boeuf Recipe

The first time I cooked a Cote de Boeuf, I rushed it. Straight from the fridge, slapped on the pan, no thermometer, no rest. Looked great. Tasted like a boot.

It wasn’t until I started dissecting Gordon Ramsay’s technique that I realized this cut isn’t just about size—it’s about control. Heat control. Resting control. Fat management.

This isn’t just steak. This is a masterclass in precision cooking disguised as a caveman cut. Here’s how you make it the right way—flavor-packed crust, buttery-soft center, and juices that stay where they belong: inside the meat.

Why This Works (And Where Most Go Wrong)

Cote de Boeuf is unforgiving in amateur hands. Here’s where most people screw it up:

• Too cold: If you skip the tempering, you’ll get a burnt outside and a cold center.
• Weak sear: You need real aggression on that crust—high heat, dry surface, and no fear.
• No thermometer: Guessing the doneness? That’s gambling, not cooking.
• Skipping the rest: Cut too early and watch your juices bleed out like a crime scene.

Ramsay’s version works because it respects the sequence: temper → sear hard → finish in the oven → rest well. It’s not just steps—it’s stages of control.

Ingredients That Actually Matte

• 1.2kg Cote de Boeuf steak – Bone-in ribeye with serious marbling. Go at least 2 inches thick.
• Salt + fresh cracked pepper – Not just seasoning. Salt dries the surface slightly, helping crust formation.
• Neutral oil (e.g., grapeseed or sunflower) – High smoke point. Don’t use olive oil—it burns too soon.
• Butter (1 tbsp) – Optional, but game-changing for basting and richness.
• Fresh herbs (thyme, rosemary) – Optional but powerful for aroma during the butter-baste.
• Garlic (smashed cloves, unpeeled) – Adds depth when basting.

Mistake I made: Used olive oil and got bitter notes. Swapped to grapeseed—problem solved.

How To Make Gordon Ramsay Cote de Boeuf

Step 1 – Temper the Meat

Take the steak out of the fridge 30–60 minutes before cooking. This is non-negotiable. You want it at room temperature for even cooking. Pat it dry with paper towels.

Step 2 – Preheat and Season

Preheat oven to 180°C (350°F). Season the steak generously with salt and pepper on all sides. Press it in like you mean it.

Step 3 – Sear Like You Mean It

Heat a cast iron skillet until it’s screaming hot. Add 1 tbsp oil. Lay the steak down and don’t move it. Sear 2–3 minutes per side. Sear the edges too—especially the fat cap. You want a deep brown crust, not gray.

Step 4 – Butter Baste (Optional but God-Tier)

Just before going in the oven, drop a knob of butter, herbs, and garlic in. Tilt the pan and baste the steak for 30 seconds. That foam? That’s flavor.

Step 5 – Oven Finish

Transfer the pan to the oven. Use a meat thermometer. Aim for:

• Rare: 50–52°C (122–125°F)
• Medium-Rare: 55–57°C (130–135°F)
• Medium: 63–68°C (145–155°F)

This takes 5–10 minutes depending on thickness and start temp.

Step 6 – Rest

Take it out and tent loosely with foil. Rest for 10 minutes. It’s not optional. It’s essential.

Step 7 – Slice and Serve

Slice against the grain, thick slabs, and serve immediately. The bone can go to whoever you love most. Or to you.

What Gordon Ramsay Says About This Dish

“You need to treat this with respect—it’s not a rush job.”
Interpretation: Slow down. Plan ahead. This isn’t Tuesday night sirloin.

“Get that pan hot. Smoking. No color, no flavor.”
Testing insight: My weak sear was ruining the final texture. I now dry the meat and heat until the oil dances.

“Rest it like it’s a roast.”
Proof: Resting redistributes juices. Every time I rushed this, I regretted it. Now I use a timer—10 full minutes.

What I Got Wrong (And How I Fixed It)

• Didn’t temper the meat: My center stayed cold while the outside overcooked. Now I plan 45 minutes ahead.
• Didn’t baste: Dry mouthfeel. Basting with butter and garlic = magic.
• Guessed doneness: Went from undercooked to overcooked in one dinner. Bought a $15 thermometer. Never looked back.
• Cut too early: Lost half my juices. Now I cover and walk away.

Variations That Actually Hold Up

• Reverse sear: Start in oven at 120°C (250°F) until internal hits 45°C (113°F), then sear hard. More edge-to-edge pink.
• Add anchovy butter: Finely chopped anchovy melted into the basting butter = insane umami.
• Smoked salt finish: After slicing, hit with a flake of Maldon smoked salt. Amplifies the crust flavor.

Avoid wine marinades or soy-based sauces—it masks the beef. Let the fat and sear speak.

Pro Tips That Change the Game

• Dry the steak thoroughly before searing. Moisture kills crust.
• Use a heavy pan. Cast iron or carbon steel only.
• Tilt for basting. Get the butter in constant contact with meat.
• Monitor with a probe. Don’t open the oven constantly.
• Rest it on a rack, not a plate—no soggy crust.

Storage + Leftover Moves

Fridge: Wrap in foil or airtight container. Lasts 2–3 days.

Freeze: Slice before freezing for better reheats. Use within 3 months.

Reheat: Slice and rewarm in a skillet over low heat with a splash of stock or butter. Or go cold on a steak sandwich with horseradish cream.

FAQs – Covering Search Intent

Q: What is Cote de Boeuf exactly?
It’s a bone-in ribeye, usually thick-cut and marbled. French term, primal steak.

Q: What does Gordon Ramsay serve with it?
Often simple sides: pomme purée, grilled asparagus, or red wine reduction.

Q: Can I cook it without oven?
Yes, but tricky. Use indirect heat on a grill or finish under a broiler. Oven gives better control.

Q: What internal temp does Ramsay use?
For medium-rare: 55–57°C (130–135°F). Always rest after cooking.

Q: Do I need a meat thermometer?
Yes. It’s the single biggest upgrade you can make to your steak game.

Try More Recipes:

• Gordon Ramsay Chicken Alfredo Recipe
• Gordon Ramsay Beer Battered Fish Recipe
• Gordon Ramsay Bbq Burger Recipe
• Gordon Ramsay Baked Chicken Recipe