Côte de boeuf
Bone-in rib, thick enough to cook gently.
Rare
Medium rare
Medium
Well done
Rest time
Cooking helper: how long to go?
Check the core temperature of your côte de boeuf now and then. After two readings the helper works out when it will be done. Then start the rest timer.
1. Pick your doneness
2. Measure the core temperature
Measure every 5 to 10 minutes at the thickest point. Your readings are kept if you close the page.
3. Let it rest
Tip: large cuts rise another 2 to 5 °C while resting, so take them off a little before the target.
All internal temperatures in one chart · Resting meat: how long and why
About Côte de boeuf
A côte de boeuf is a bone-in ribeye, usually three to five centimetres thick and meant to be shared. That thickness fundamentally changes how you cook it compared with an ordinary steak.
On a cut this thick the gap between surface and core is so wide that searing alone does not work: by the time the middle reaches 55 degrees the outer layer is far overdone. The usual answer is the reverse sear. You bring the meat up on low indirect heat to about ten degrees below your target, and only then give it a short, fierce crust.
Measuring needs care because of the bone. Bone conducts heat differently than muscle, and a probe resting against it easily reads four to five degrees low. Insert it from the side towards the heart of the meat and keep clear of the bone.
Carryover at this size is significant: expect four to five degrees. Rest it for a good ten minutes, then carve it off the bone and slice across the grain.
Tips
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Most voted
Meet niet vlak tegen het bot; daar leest de thermometer een paar graden te laag af.
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