Côte de Boeuf

Method

1. Remove the beef rib steak from the refrigerator 15 minutes before cooking to bring it to room temperature, patting it dry with paper towels to ensure a proper sear.
2. Heat a heavy cast-iron skillet over high heat until smoking hot, then sear the beef rib steak for 3 to 4 minutes on each side to develop a deep, golden-brown crust.
3. Reduce the heat to medium, add the butter, garlic cloves, thyme, and rosemary to the skillet, and baste the steak continuously with the melted herb-infused butter for 2 to 3 minutes.
4. Transfer the skillet to an oven preheated to 200°C (400°F) and roast the steak for 10 to 12 minutes, or until it reaches your desired internal temperature.
5. Remove the beef rib steak from the oven and tent it loosely with foil, allowing it to rest for 5 minutes so the juices redistribute throughout the meat.
6. Slice the côte de boeuf against the grain and spoon the remaining garlic, thyme, and rosemary butter from the pan over the top before serving.