Côtes de Boeuf with Herb Butter

Recipe from Coastal Living

More From Coastal Living


  • 2 (2 1/2-inch-thick) bone-in rib-eye steaks (about 2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Herb Butter


  1. Sprinkle steaks with salt and pepper. Grill over medium-hot to hot coals 5 minutes. Rotate steaks 90 degrees to create crosshatch marks. Continue to grill 5 minutes. Turn steaks over, and grill 10 minutes or until desired degree of doneness, rotating halfway through cooking time to create crosshatch marks. Remove from grill; let rest 10 minutes.
  2. Cut meat off bone. Cut diagonally across the grain into 1/4-inch-thick slices. Top each serving with a pat of Herb Butter. (Remaining butter can be refrigerated for later use.)
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Côtes de Boeuf with Herb Butter Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy