Ingredients:

  • 2 lbs (900g) Côte de Boeuf (bone-in ribeye, about 2 inches thick)
  • 2 tablespoons (30ml) olive oil
  • 2 teaspoons (10g) kosher salt
  • 1 teaspoon (5g) freshly cracked black pepper
  • 2-3 sprigs of fresh thyme
  • 2-3 cloves garlic, crushed
  • 4 tablespoons (56g) unsalted butter, softened (optional)
  • 1 tablespoon (15ml) fresh parsley, chopped (optional)
  • 1 teaspoon (5ml) lemon juice (optional)
  • Salt and pepper to taste (optional)

Instructions:

  1. Bring the Côte de Boeuf to room temperature (30-60 minutes prior to cooking). Pat the steak dry with paper towels.
  2. Rub olive oil on the steak and season generously with salt and pepper on both sides.
  3. Heat the grill to high or place a cast-iron skillet over medium-high heat until very hot.
  4. Place the steak on the grill or skillet; sear for about 4-5 minutes per side until browned.
  5. Reduce heat to medium and continue cooking, flipping occasionally, until internal temperature reaches 130°F (54°C) for medium-rare.
  6. In the last 5 minutes, add thyme and crushed garlic to the grill or skillet.
  7. Remove the steak from heat; tent with aluminum foil and let rest for 15 minutes.
  8. Combine softened butter, parsley, lemon juice, salt, and pepper in a small bowl (optional).
  9. Carve the steak against the grain into thick slices. Top with herb butter if desired.