Rib Eye Steaks with Caramelized Shallots

Cote de Boeuf

I have to admit that each of these single bone-in rib eye steaks, called côte de boeuf, is indeed big enough to serve two people—and in this case I mean two men the size of The One and me.

We made sure to do as Torode says and we seared the rib eyes with all their fat attached, for maximum flavor, then trimmed them just before serving. Perfect baby-blush medium-rare is what you’re after.

The caramelized shallots shouldn’t be passed over, trust me. They add a sweetness to the beef-y umami of the rib eyes.–David Leite

Rib Eye Steaks with Caramelized Shallots

  • Quick Glance
  • 45 M
  • 45 M
  • Serves 4
Print RecipeBuy the Beef and Other Bovine Matters cookbook

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  • For the caramelized shallots
  • 1/4 cup vegetable oil
  • 12 large shallots
  • 3 1/2 tablespoons butter
  • 2 bay leaves
  • 1 fresh thyme sprig
  • Flaked sea salt
  • 1 cup beef or veal stock
  • Two 1 1/2 pound côte de boeuf, bone-in rib eye, or big cowboy steaks
  • Salt and freshly ground pepper


  • 1. Heat the oil in a frying pan, add the whole shallots, and color them over high heat. Once colored, drain off and throw away the oil. Add the butter, bay leaves, thyme, and some salt to the pan. Cook for about 5 minutes, turning and shaking the shallots; try not to burn the butter.
  • 2. Add enough stock just to cover the bottom of the pan and let the liquid bubble away before adding any more; the sauce will reduce and become sticky while cooking the shallots at the same time. Continue until the shallots are very soft and have a thick buttery and beefy glaze.
  • 3. Meanwhile, heat a ridged cast-iron grill pan or broiler pan until very hot (about 10 minutes). Preheat the oven to 400°F (200°C).
  • 4. Season the rib eye steaks well with salt and pepper and score the fat a little. Place the rib eyes fat-side down in the grill pan. The fat will start to melt and this is what is going to flavor the outside of the meat. Once the fat starts to char, lay the steaks onto one side. Cook for 4 minutes.
  • 5. Turn the rib eyes over and cook the other side for 4 minutes. Turn over again, but also rotate the steaks 180 degrees, then cook for 2 minutes longer. Flip the rib eyes over again, rotating as before.
  • 6. Place the pan in the oven to finish cooking for 4 minutes for a medium-rare steak. Let them rest for 5 minutes before serving them whole, with carving done at the table.


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