Côte de boeuf is French for "rib of beef" and is a type of meat that is popular in many parts of France. Côte de boeuf is served with the bone still attached and is usually served for two or more people.
To make côte de boeuf, one should use a 34-ounce rib steak with the bone and remove it from the refrigerator about half an hour before cooking. One should use a grill or grill pan, heat it up to a high heat and then turn on the oven to 400 degrees Fahrenheit. One should sear the steak on the grill until both sides have a brown crust and then should transfer it to a roasting tin in the oven. It should take about 8 to 10 minutes on medium-rare. Once cooked, one should leave it to rest for 10 minutes before eating it.
