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Embark on a culinary journey and master the art of cooking a succulent Côte de bœuf à la plancha. With these expert tips and a carefully crafted recipe, you’ll be able to impress your guests and treat yourself to a restaurant-quality meal in the comfort of your own home. Let’s turn up the heat and sizzle our way to perfection.
10 minutes
15 minutes per side
€€€
Ingrédients
Ustensiles
Préparation
Étape 1
Remove the ribeye from the refrigerator at least one hour before cooking to allow it to reach room temperature.
Étape 2
Preheat your plancha or cast-iron griddle over high heat until it is very hot.
Étape 3
Pat the steak dry with paper towels to ensure a good sear, then rub it with olive oil on both sides.
Étape 4
Season generously with coarse salt and freshly ground black pepper.
Étape 5
Place garlic slices and rosemary sprigs on top of the plancha before laying down the steak for added aroma.
Étape 6
Cook the steak for about 15 minutes on each side for medium-rare, depending on its thickness. Use tongs to flip it once halfway through cooking.
Étape 7
Check the internal temperature with a meat thermometer: 52-54°C (125-130°F) for rare, 55-60°C (131-140°F) for medium-rare, and 61-65°C (141-150°F) for medium.
Étape 8
Once cooked to your liking, remove the steak from heat and wrap it loosely in aluminum foil. Let it rest for about 10 minutes so that the juices redistribute throughout the meat.
Mon astuce de chef
To keep track of how long you’ve been cooking each side without constantly checking a clock, try using ‘touch tests’ or noting how firm or soft the meat feels when gently prodded with tongs.
Perfect Pairings
A robust red wine such as Cabernet Sauvignon or Bordeaux pairs beautifully with this rich dish. The bold flavors complement the charred crust and juicy interior of Côte de bœuf. If wine isn’t your preference, consider an amber ale that offers malt sweetness to balance out the savory beef.
L’info en plus
Côte de bœuf à la plancha is not just any steak; it’s an indulgent cut known for its marbling which adds both flavor and tenderness. Originating from France, this dish is celebrated for highlighting quality beef’s natural richness.
