Savory Cote de Boeuf with Herb-Infused Chimichurri Butter

Cote de Boeuf with Chimichurri Butter

Introduction:

Cote de Boeuf, also known as ribeye steak, is a luxurious and flavorful cut of beef that is perfect for special occasions. When paired with a rich and herbaceous chimichurri butter, this dish becomes truly exceptional. In this article, we will explore the origins, preparation, and key ingredients of Cote de Boeuf with Chimichurri Butter, providing you with everything you need to create this culinary masterpiece at home.

Origins and Background:

Cote de Boeuf originated in France and is derived from the French word for "rib." This cut comes from the rib section of the cow, specifically the sixth and seventh ribs. It is renowned for its marbling, tenderness, and distinct flavor profile.

Chimichurri, on the other hand, is a vibrant sauce originating from Argentina and Uruguay. It is typically made with fresh herbs, olive oil, garlic, and red wine vinegar. The combination of these ingredients creates a tangy, aromatic, and slightly spicy condiment that complements the rich flavor of the steak perfectly.

Preparation:

To prepare Cote de Boeuf with Chimichurri Butter, you will need the following ingredients:

* Cote de Boeuf steak (1-1.5 pounds)
* Salt and black pepper
* Olive oil
* Chimichurri butter:
* 1/2 cup (1 stick) unsalted butter, softened
* 1/4 cup fresh parsley, chopped
* 1/4 cup fresh cilantro, chopped
* 2 cloves garlic, minced
* 1 tablespoon chopped red onion
* 1 tablespoon red wine vinegar
* 1 teaspoon dried oregano
* Salt and pepper to taste

Steps:

1. Season the steak: Preheat your oven to 400°F (200°C). Season the steak generously with salt and pepper.
2. Sear the steak: Heat a large skillet or griddle over high heat. Add olive oil and sear the steak for 2-3 minutes per side, or until a deep golden brown crust forms.
3. Roast the steak: Transfer the seared steak to a roasting pan and place it in the preheated oven. Roast for 15-20 minutes, or until the steak reaches your desired internal temperature (125°F for rare, 135°F for medium-rare, 145°F for medium).
4. Prepare the chimichurri butter: While the steak is roasting, prepare the chimichurri butter. In a bowl, combine the softened butter, parsley, cilantro, garlic, red onion, red wine vinegar, oregano, salt, and pepper. Mix well until combined.
5. Rest the steak: Remove the steak from the oven and let it rest for 10-15 minutes before slicing and serving.
6. Serve: Slice the steak and top with the chimichurri butter. Serve immediately with your favorite sides.

Tips:

* For a more intense flavor, marinate the steak in a simple brine overnight before cooking.
* Use high-quality ingredients for the chimichurri butter, as they will greatly enhance the taste.
* Allow the steak to rest before slicing, as this will help the juices redistribute throughout the meat.
* Serve with grilled vegetables, roasted potatoes, or a simple green salad for a complete meal.

Conclusion:

Cote de Boeuf with Chimichurri Butter is a delectable and impressive dish that is sure to wow your guests. By following our detailed instructions and using the finest ingredients, you can recreate this culinary masterpiece in the comfort of your own kitchen. So, gather your loved ones, prepare this exceptional dish, and indulge in a truly unforgettable dining experience. Bon appétit!