Côte de Boeuf with Béarnaise Sauce
A show-stopping sharing steak with classic French béarnaise. Perfect for date night or a special celebration.
Ingredients
- 1 Côte de Boeuf (1kg), room temperature
- 2 tbsp vegetable oil
- 50g unsalted butter
- 4 sprigs fresh thyme
- 2 cloves garlic
- Flaky sea salt
- For the béarnaise:
- 3 egg yolks
- 200g clarified butter, warm
- 2 tbsp tarragon vinegar
- 1 shallot, finely chopped
- 1 tbsp fresh tarragon, chopped
- 1 tbsp fresh chervil or parsley, chopped
- Salt and cayenne pepper
Take the Côte de Boeuf out of the fridge 1 hour before cooking. Pat very dry and season generously.
Heat a heavy pan or griddle until smoking hot. Add the oil, then the steak. Cook for 5 minutes on the first side until a deep crust forms.
Flip and add the butter, thyme and garlic. Tilt the pan and baste continuously for 4-5 minutes.
For medium-rare, a 1kg Côte de Boeuf needs about 12-14 minutes total cooking. Use a meat thermometer — 48-50°C target, remembering it will rise 3-4°C while resting.
Rest for 10-12 minutes before carving.
For the béarnaise, simmer the vinegar and shallot until reduced by half. Strain into a heatproof bowl with the egg yolks. Whisk over simmering water until thick and pale. Slowly drizzle in the warm clarified butter, whisking constantly, until emulsified and glossy. Fold in the tarragon and chervil. Season with salt and cayenne.
Slice the steak off the bone and against the grain. Serve with the béarnaise and hand-cut chips.
Wine pairing
A full-bodied Bordeaux, Malbec or Barossa Shiraz stands up to this magnificent cut.
Key Facts
- Prep Time
- 1h 5m
- Cook Time
- 2h 5m
- Servings
- 2
- Difficulty
- Hard