Pan-Seared Côte de Boeuf with Thyme Butter
A classic French rib steak seared until deeply golden, finished with compound butter and fresh thyme. Restaurant-quality in 25 minutes with minimal effort.
- Total time
- 25 min
- Servings
- 2
- Calories
- 487
- Protein
- 42g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Remove steaks from the fridge 15 minutes before cooking. Pat dry with paper towels.
Step 2
Season both steaks generously with salt and black pepper on all sides.
Step 3
Heat a 12-inch cast iron skillet over medium-high until very hot, ~3 minutes.
Step 4
Place steaks in the skillet without moving. Sear 3 minutes per side for medium-rare.
Step 5
Add butter, thyme, and garlic to the pan. Tilt pan and baste steaks constantly for 2 minutes.
Step 6
Transfer steaks to a warm plate. Let rest 5 minutes before serving.
Step 7
Spoon the warm herb butter from the pan over each steak and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- meat thermometer (optional)
- tongs
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
