Pan-Seared Côte de Boeuf with Herb Butter
A showstopping French bistro classic: a thick-cut ribeye seared until golden and finished with a melting herb butter. Ready in under 20 minutes and tastes like a steakhouse meal.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 52g
Ingredients
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Open the appInstructions
Step 1
Pat steaks dry with paper towels. Season both sides generously with salt and pepper 5 minutes before cooking.
Step 2
Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes until smoking hot.
Step 3
Add steaks to the skillet without moving them. Sear 90 seconds per side for medium-rare; edges should be deep golden.
Step 4
Add butter, thyme, and smashed garlic to the pan. Tilt and baste steaks continuously for 1 minute until foaming.
Step 5
Transfer steaks to a warm plate. Rest 3 minutes before serving.
Step 6
Spoon herb butter from the pan over each steak and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs
- spoon for basting
- warm dinner plates
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