The Côte de Boeuf: Anthony Bourdain’s Ultimate Cut of Beef
Anthony Bourdain, the legendary chef and storyteller, often sang the praises of the côte de boeuf, a cut known as the bone-in ribeye steak in the U.S.
Hailed as the “king of steaks,” this premium choice continues to captivate chefs and home cooks alike, celebrated for its flavor and versatility.
Why Côte de Boeuf Reigns Supreme
Renowned chefs agree that the ribeye’s appeal lies in its marbling. “Fat is flavor,” explains private chef Jimmy Vasquez. “Good marbling ensures a juicy steak, provided it’s cooked properly.”
Frank DePaola, a seasoned butcher, echoes these sentiments, calling the ribeye “delicious” for its marbling and rich end cap. “It melts in your mouth and tastes like wagyu,” he adds.
Nate Molina, Executive Chef at The Genesee Store, breaks the cut into three sections: the cap, filet, and tail, each offering unique textures and tastes.
Mastering the Art of Cooking Bone-In Ribeye
Cooking a ribeye requires attention to detail. Start by bringing the steak to room temperature. Sear it on a high-heat grill or pan with clarified butter, turning for a perfect checkerboard crust.
Anthony Bourdain recommended finishing the steak in a 400°F oven for 8-10 minutes, ensuring it’s cooked evenly.
Adding aromatics like rosemary, garlic, and shallots to the butter can elevate the flavor, creating a steakhouse-quality dish. After cooking, allow the steak to rest for at least 10 minutes to retain its juices.
The Perfect Pairings
Pairing the ribeye with simple yet indulgent sides completes the meal. Options like crispy Parmesan potatoes, creamed spinach, or Marsala-glazed mushrooms complement its rich, beefy flavor.
For steak enthusiasts, the côte de boeuf remains a gold standard, celebrated for its decadence and versatility. As Bourdain once suggested, it’s all about the simple joy of a perfectly cooked steak.
Want to master the art of cooking the perfect ribeye? Visit our homepage for expert tips, recipes, and more on how to cook premium cuts like a pro.
