This Bone-In Prime Rib (Côte de Boeuf) recipe and photo comes to us from past Featured Chef, Tania Teschke and is found in the pages of her wonderful cookbook, The Bordeaux Kitchen. It’s a simple, yet impressive way to serve up a perfect steak.
Tania has a book signing coming up in November, click for details.
Grilling steak isn’t complicated and if you start with a good cut of meat, chances are you can make it as good or better than what you’ll get in an upscale restaurant. The bone-in Prime Rib Steak (otherwise known as bone-in Ribeye) is a thick cut, fatty steak with mouthwatering flavor.
There is a debate among steak lovers over which is better; bone-in or boneless. This is likely a matter of preference. If you’re looking to impress, the bone-in is hard to beat for presentation. Flavor wise, it’s hard to say whether the bone marrow from the bone is able to seep into the meat offering a more buttery taste. Either way, a good grass-fed Ribeye will knock it out of the park every time.
Recipe Author: Tania Teschke | The Bordeaux Cookbook
Prep Time: 1 min
Cooking Time: 12 to 20 minutes
- 2 Tbsp Tallow (suet) or Butter
- Fine Salt and Ground Pepper for Seasoning
- 1 tsp Fresh or Dried Rosemary
- 1 tsp Fresh or Dried Thyme
- 1 Bone-In Ribeye Steak
Instructions For Bone-In Prime Rib
- Bring your steak to room temperature and pat dry.
- Pre-heat oven to 400 deg F.
- Melt the tallow over high heat in a flat pan (cast iron) or grill pan if you like the grill lines.
- Season the steak with the salt, pepper, rosemary, and thyme.
- Sear the steak for several minutes (approx 5 minutes) on each side while basting with the herbs and liquid tallow sauce in the pan.
- Tip the pan and use a spoon to retrieve the sauce for basting.
- After searing, place the steak into the oven to achieve the desired “doneness”. Use a meat thermometer and follow the internal temperature chart below.
Rare (Cool Red Center): 122 deg F – 131 deg F
Medium Rare (Warm Red Center): 135 deg F
Medium: (Warm Pink Center) 140 deg F – 144 deg F
Medium Well: (Slightly Pink Center): 144 deg F – 150 deg F
Well Done: (Little or No Pink, cooked through): 151 deg F – 160 deg F
Wine Pairing Tip:
This steak begs to be paired with a Cabernet Sauvignon or other full-bodied wine.
Meet The Chef
Tania Teschke is a writer, photographer, and world traveler who specializes in food and wine and currently lives with her family in Bern, Switzlerland. Previously, she lived in Bordeaux, France, where she studied French cooking, butchery with an award-winning French butcher, and she earned a diploma in wine tasting from the University of Bordeaux. Having faced numerous health issues over more than two decades, Tania is passionate about healing herself, feeding her family nutritious meals and sharing what she has learned with others. Her book of ancestral French recipes, published by Primal Blueprint, called The Bordeaux Kitchen, released June 15, 2018. Find more of Tania’s recipes and adventures at: Food Blog | Twitter | Instagram | Photography Blog | Youtube Trailer