Recipe for côte de boeuf sous vide
Côte de Boeuf, also called the ‘King of Steaks’, is a beautiful piece of meat that obviously needs to be prepared fit for a king. Nothing less will do!
And the steak truly becomes fit for a king when you use the sous vide method. With sous vide, you are guaranteed a beautiful and consistent piece of meat every time, almost regardless of how experienced you are in the kitchen.
Here I will show you how to prepare a perfect côte de boeuf that your guests will talk about for a long time.
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Côte de Boeuf Cut
Côte de boeuf is essentially a bone-in ribeye steak. It’s a large, thick steak about 5 centimeters thick, cut from the rib section of the beef.
The bone is left on the steak, making it a piece of meat that truly gives you a show for your money! A real man’s steak, if you will. It’s not just for show, though—the bone imparts a lot of good flavor to the meat.
Côte de boeuf also has fantastic marbling, which helps give the meat lots of flavor, juice, and richness.
You probably already know that côte de boeuf is a pretty “pricey” piece of meat, so it would be a real shame to cook it incorrectly. Here, sous vide is ideal because you are absolutely certain the steak will be perfect every single time.
Côte de Boeuf Sous Vide
When cooking with sous vide, time and temperature are the only things you need to get right. Once these two parameters are in place, you can relax on the couch, fully confident that the result will be just right. It’s almost foolproof.
What you need to decide is how rare or well-done you want the meat to be. I always cook beef medium rare, but if you prefer your steak rare, you should set your sous vide to between 51 and 53 degrees Celsius. For medium rare, just follow the recipe below. If you prefer a more medium/well-done result, the temperature should be 56 to 58 degrees Celsius.
Côte de Boeuf Sous Vide Seared Crust and Resting Time
The steak does not need to rest at any point. As soon as it has a seared crust, it’s ready to be served and eaten.
When the meat comes out of the water bath, it can technically be eaten, but it really needs a seared crust before it’s ready to serve.
You can sear the crust using various methods, such as a regular skillet/grill pan, or you can throw it on the grill. If you have a blowtorch, that’s also great to use.
The most important thing is to have the temperature cranked up to the max. This way, the searing process is as brief as possible. We only want the surface to develop a crust just enough so the steak doesn’t continue to cook inside. Remember, it already has the temperature we desire.
Côte de Boeuf Sous Vide
Equipment
- Sous Vide
- Frying Pan
- Stove
Ingredients
- 850 gram Côte de Boeuf Dry-aged
- Spices Salt & Pepper
- 10 gram Butter
- 28 gram Oil Neutral in flavor
- pcs. Rosemary Fresh. Use one or two sprigs
- 2 cloves Garlic
Instructions
- Vacuum pack the steak and cook it at 55 degrees Celsius (131 degrees Fahrenheit) for 3.5 hours in the water bath. Normally, I would cook it for 4.5-5 hours, but since this steak is dry-aged, it doesn’t need as much time. Dry-aged meat contains less moisture, and too long a cooking time will make the meat dry. If your steak is not dry-aged or you are unsure about the quality, stick to the 4.5-5 hours.
- Take the meat out of the water bath and dry it thoroughly with a clean tea towel or some kitchen paper.
- Heat a pan on high heat and add the oil.
- Quickly scald the rosemary sprig in boiling water and dry it off.
- When the pan is hot, pour the oil onto the pan and then add the garlic (still with the skin on) and the rosemary sprig.
- Season the meat with freshly ground pepper and flake salt and place it on the pan.
- Then add the butter.
- Sear it for 30-45 seconds, then flip the steak and give it another 30-45 seconds on the other side.
- The steak is now ready to be served.
- Optionally, slice it into smaller pieces across the grain. The meat does not need to rest before carving.