Côte de bœuf limousine grillée

Name: Côte de bœuf limousine grillée
Total time: 35 min
Yield: Serves 4
Cuisine: Limousin
Ingredients: 1 dry-aged Limousin bone-in rib steak (1.2 kg / 2⅔ lb); 4 sprigs fresh thyme; 2 cloves pink garlic, unpeeled and crushed; 40 g (3 tbsp) salted butter; 2 tbsp olive oil; 1 pinch of fleur de sel; 1 pinch cracked black pepper

Seared Limousin bone-in rib steak

⏱ 35 minServes 4Medium620 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

1dry-aged Limousin bone-in rib steak1.2 kg (2.6 lb)
4 sprigsfresh thyme
2 clovespink garlic, unpeeled and crushed
40 g (1½ oz)salted butter
2 tbspolive oil
1 pinchfleur de sel (flaky sea salt)
1 pinchcracked black pepper

1 dry-aged Limousin bone-in rib steak 1.2 kg (2.6 lb)
4 sprigs fresh thyme
2 cloves pink garlic, unpeeled and crushed
40 g (1½ oz) salted butter
2 tbsp olive oil
1 pinch fleur de sel (flaky sea salt)
1 pinch cracked black pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 cast-iron skillet (32 cm / 12½ in) or barbecue grill

1 cooking thermometer (15 cm / 6 in probe)

1 cutting board with juice groove (40 × 30 cm / 16 × 12 in)

03 — Method

Take the steak out of the fridge 1 hour ahead and rub with olive oil.
Heat a cast-iron pan until just smoking and sear the steak for 4 minutes per side without moving it.
Lower to medium, add the butter, thyme and garlic and baste continuously with the foaming butter for 6 minutes, turning.
Cook to 50°C (122°F) in the center for rare, continuing in 2-minute stretches if needed.
Rest on the board under foil for 10 minutes.
Slice across, away from the bone, 1.5 cm (⅝ in) thick, sprinkle with flaky salt and cracked pepper and serve with the resting juices.