Ribeye with Beurre Rouge
Beurre rouge and ribeye. What could be better?
Côte de bœuf, or rib of beef, is a bone in ribeye. Because the steak is so thick, we use a technique called interval cooking. To do this: cook the protein in a low oven for an allotted time and rest it for the same amount of time, and repeat before searing.* It allows the meat to reach internal equilibrium during the cooking process so the steak can be perfectly medium rare the whole way through without the dreaded outer ring of well-done meat. As the fat begins to render in the oven, you’ll also be able to get a perfectly even crust when you sear.
*If your piece of meat is thin, adjust the time spent in the oven and how many intervals you do. Interval cooking is optional, but it’s the key for a large cut like Côte de bœuf.
