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Garlic-Roasted Cote de Bœuf

Chef Laurent Gras Recipes

Garlic-Roasted Cote de Bœuf

Alta Editions

Garlic and butter enhance the natural mineral flavor of aged beef. Boldly flavored red wine gravy blends the flavor of herbs with the garlic to make a well-balanced, earthy combination.
— Laurent Gras

This Provence-inspired Cote de Bœuf recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.

4 servings   |   Prep Time: 20 minutes   |   Cooking Time: 20 minutes


For the Cote de Bœuf

  • 2 ½-pound (1.2 kg) bone-in, beef rib eye
  • Sea salt
  • 2 tablespoons (30 ml) canola oil
  • 5 tablespoons (70 g) unsalted butter, divided
  • 10 cloves garlic, smashed, but not peeled
  • Freshly ground black pepper

For Red Wine Pan Gravy (optional)

  • 10 black peppercorns
  • 2 tablespoons (15 g) all-purpose flour
  • 1 ⅔ cups (400 g) dry red wine, such as Cabernet Sauvignon
  • 2 sprigs thyme
  • 1 bay leaf


For the Cote de Bœuf

  1. Generously season the rib eye with salt on both sides. Leave it out of the refrigerator for an hour to take the chill off before cooking. Pat the meat dry with paper towel. Place a cast iron pan that is large enough to hold the beef flat over high heat. Heat the oil and sear the meat for about 5 minutes on each side. Don’t move the meat once it is in the pan except to turn it over. Add half of the butter to the pan and start to baste the meat with the butter and the pan juices to create a nice brown crust all around the beef. When the meat is about halfway done, after another five minutes or so, add the garlic and the remaining butter, and turn the heat down to medium. Flip the meat on the other side and continue cooking for another 5 minutes for medium rare, or another 10 minutes for medium, basting all the while. An instant-read thermometer inserted into the center of the rib eye should read 120°F (50ºC) for medium rare and up to 130°F (55ºC) for medium.
  2. Turn off the heat and leave the meat to rest in the pan for another 5 minutes, while you continue to baste it with butter. Remove the meat from the pan and place it on a wire rack set over a plate to collect any juices that run off. Let rest for another 15 minutes. Put the meat back in the pan and reheat over medium heat for 2 minutes on each side. Season with freshly ground black pepper. Slice the meat off the bone into ½-inch thick (1.5 cm) slices. Arrange the slices on the serving platter and spoon over some of the juices from the pan or the red wine gravy from below.

For Red Wine Pan Gravy (optional)

  1. Crack the peppercorns by placing them on a cutting board and pressing them with the flat side of a chef’s knife and the palm of your hand. When you remove the beef from the pan, turn the heat to medium and add the black peppercorns to the pan. Sprinkle the flour over the butter and cooking juices and let cook for 30 seconds, stirring the whole time to make a roux. Pour in the red wine and add the thyme and bay leaf, as well as any juices that have accumulated as the steak rested. Reduce by half or more, until it attains the consistency you prefer. Strain into a small saucepan and keep warm.

Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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