Hi all!
It’s about time we post a little primer on some of our most popular steaks - so here it is! Below you’ll find a quick breakdown of the differences (and similarities) between the Cote de Boeuf, Ribeye, and NY Strip, as well as some cooking tips and guidance.
And of course, we’re always ready to field your questions in the shop as well!
COTE de BOEUF (also called a bone-in ribeye) : Translated from the French means “Side of Beef” and is simply a bone in ribeye steak. Generally 2-3 inches thick and around 2 pounds each. Serves 3-4. It comes from the rib primal and is very flavorful and tender. Highly marbled with a good bit of fat, we like a sear to get color on all sides of our Cote, and then bake it until it’s desired doneness, or reverse sear (bake first, sear after!).
RIBEYE: A boneless ribeye generally about 1 - 1 1/2 inches thick, and is what is left when you’ve removed the rib bones from a Cote de Boeuf. A delicious steak with the same marbling and high fat content. It’s a classic for a reason: flavorful, fatty, and tender. For a thinner ribeye, we recommend either searing it on the stove top and then turning down the temperature so it can cook evenly all the way through, or for a thicker ribeye, searing it and then moving it to the oven like the Cote de Boeuf. Grilling is a good option too, although the fat tends to cause flare up, so keep a lid nearby just in case it catches.
NEW YORK STRIP: The NY Strip Steak comes from the shortloin primal (where the ribs end, the Ribeye turns into a NY Strips. A tighter texture than the Ribeye, the NY Strip is moderately tender with a bit of chew. Great inter-muscular marbling with fewer large pieces of fat make the NY Strip a slightly leaner cut than the Ribeye, and easier to cook since it will cause fewer flare ups on the grill and less smoke in the home.
Our suggestion? Try all three (not necessarily all at once), and see which you like best. Personally, I love a Cote de Boeuf if I’m cooking for multiple people or hosting a dinner party, a rib-eye if I’m cooking inside (a reverse sear can help keep the smoke down - see below for more info!), and a NY strip if I’m grilling.
ON COOKING:
First, a few tips:
On Searing: When cooking a steak the biggest mistake is neglecting to get a good sear, as this is where the majority of your flavor comes from. The sear comes from a hot pan rapidly cooking the outside of the steak to develop, deepen, and change its flavor profile. This deepening of flavor is also called the Maillard reaction, and is a chemical reaction that occurs when amino acids (proteins) and sugars get very hot, and result in a browned surface (think seared steak, bread crust, roasted cauliflower). A good sear in the home requires a bit of foresight as you’ll want to open a few windows, turn on the fan, and maybe even pull out the battery of your smoke detector if you’ve got one in your kitchen** (when fat gets really hot, it gets smokey - no two ways about it). **Please remember to replace the battery as soon as you’re done!
On “when is it done” or “how long do I cook it”: The short answer is I do not know. You should cook your steak until your desired done-ness level, and the easiest way to figure that out is to buy a thermometer (yes, we sell them at the shop!). A rare steak should be 120°F in the center, and a medium-rare steak should be 125-130°F, and medium 135-140°F. Personally, I find it generally takes 8-12 minutes to get my steak to 120°F, but depends on how thick it was, how hot my pan was, etc. But really, come visit us and get yourself a thermometer!
On cooking all your steaks at once: Please don’t crowd the pan. This simply leads to steaming rather than searing.
TO PAN FRY:
Come visit us and pick out a steak!
Once home, liberally season the steak with kosher salt on both sides (ideally at least 45 minutes prior to cooking). Once seasoned, leave out of the refrigerator until you’re ready to cook (up to two hours). This allows the meat to come to room temperature which helps with even cooking.
Pick out the heaviest bottomed pan you’ve got - cast iron or a dutch oven both work well.
Just before cooking pat the steak dry with paper towels. The less surface moisture on the steak, the better the sear (moisture on the steak evaporates when set in a hot pan carrying with it small oil droplets, this oily steam will cloud up your kitchen and prevent the Maillard reaction from occurring).
Heat the pan over high heat, and add a tablespoon or two of high-heat*oil to the pan. As soon as you see the oil smoke, you are ready to add your steak to the pan. Add it carefully to prevent excess oil splatter.
For a Ribeye or NY Strip, you’ll be able to reach your desired temperature without moving the steak to the oven so long as you closely monitor the temperature of your pan. You want it hot enough to sear, but not so hot that the surface of the steak burns before it reaches your desired temperature. I like to get my pan very hot, sear on both sides, and then turn the heat down to a medium flame for the last five or so minutes. Don’t be afraid to use your thermometer as you go. After you’ve cooked a few steaks you’ll start to get a sense for the timing.
Flip as often as you like, but don’t force a flip. If the meat is sticking to your pan. Let it stick, when a ‘crust’ has formed you’ll be able to flip it without tearing the steak.
If you want to add flavor to your steak, doing so near the end will allow you to maximize flavor and ensure that you don’t burn any of your additions:
Aromatics: fresh rosemary, thyme, or sage are all lovely. Add these after the steak has been seared and once you’ve dropped the temperature to medium.
Garlic: To prevent it from burning, consider crushing it lightly under your palm while keeping it in its papery skin. Add the garlic once after the steak as been seared and once you’ve dropped the heat to medium.
Butter: Adding a bit of butter at the end of the cooking process and baste your steak with it to add flavor and distribute the flavor of any added aromatics.
When your steak has reached your desired temperature, move it to a cutting board and let it rest for at least 5-10 minutes. You can use this time to make a nice pan sauce if you so desire, or to pour yourself a glass or wine.
TO REVERSE SEAR: The reverse sear requires foresight as it takes longer to cook a steak this way, but is worth it for the reduced smokiness if cooking inside and the control you gain by cooking it to your liking, and then adding a sear after. It’s best for thicker cuts like the Cote de Boeuf.
Come visit us and pick out a steak!
Once home, liberally season your steak with kosher salt on both sides (ideally at least 45 minutes prior to cooking).
Preheat your oven to 250°F. Place the steak on a cooling rack (or wire rack) on top of a rimmed baking tray (lining the baking tray with foil will make cleaning much easier).
Bake the steak until it is about 15° under your desired temperature. So for rare or medium rare (125°F-130°F), remove it from the oven at 110°-115°F. Once your steak is done baking, you can either sear it immediately or you can hold it for up to an hour at room temperature before searing. This is a great step to do before guests arrive, and then, when it’s time for dinner, continue with the steps below:
Pick out the heaviest bottomed pan you’ve got - cast iron or a dutch oven both work well.
Heat up the pan and then add a tablespoon or two of high-heat*oil to the pan.
If you want to add flavor to your steak, doing so near the end will allow you to maximize flavor and ensure that you don’t burn any of your additions:
Aromatics: fresh rosemary, thyme, or sage are all lovely. Add these after the steak has been seared and once you’ve dropped the temperature to medium.
Garlic: To prevent it from burning, consider crushing it lightly under your palm while keeping it in its papery skin. Add the garlic once after the steak as been seared and once you’ve dropped the heat to medium.
Butter: Adding a bit of butter at the end of the cooking process and baste your steak with it to add flavor and distribute the flavor of any added aromatics.
Let your seared steak rest for at least 5-10 minutes. You can use this time to make a nice pan sauce if you so desire, or to pour yourself a glass or wine.
GRILLING:
To grill, follow the above steps, but instead of a hot pan or a warm oven, you’ll create hotter and cooler areas of the grill. If using gas, turn some of the burners to high, and others very low or off entirely. If using charcoal, get the coals very hot and then scoot them to one side of the grill to create a high heat (direct) and low heat (indirect) area.
You’ll use the direct heat areas to sear your steak, and then move it to the cooler side of the grill to continue to cook slowly and evenly using indirect heat.
If using the reverse sear method on the grill, cook the steak first in the low temperature zone (keep the lid on and flip the steak to ensure even cooking) before moving to the hotter areas.
*High Heat Oil: Recipes that call for high heat oils are referring to oils that are highly refined. Oils that are highly refined have a higher smoke point than unrefined oils like extra virgin olive oils because there are fewer particles and compounds that will react to high temperatures. Examples of high heat oils include: rice bran, avocado, grape seed, sunflower, safflower, rapeseed or canola oil. These oils are great for high heat cooking and baking.
Don’t hesitate to stop by or call if you have any further questions, or, to pick up a steak! We look forward to seeing you!