Côte de boeuf is a French term that refers to a single-bone rib of beef. It is the same cut as an American ribeye steak, but with the bone included. The bone can be trimmed off to create a ribeye steak, which the French call "entrecôte". Côte de boeuf is an expensive cut of meat that should be sourced from the best cattle available. Grass-fed Aberdeen Angus is a popular choice for this cut.

To cook a côte de boeuf, it is recommended to pan-sear the meat to seal in the juices and then roast it in a very hot oven for about 15 minutes for rare steak. The timing may be adjusted for very rare steak or medium-rare. The côte de boeuf should be removed from the fridge at least an hour before cooking to allow it to return to room temperature. It is typically served with a veggie and/or salad of your choice. One côte de boeuf will serve 2 people easily.

In summary, côte de boeuf is a single-bone rib of beef that is an expensive and flavorful cut of meat. It is prepared by pan-searing and then roasting in a very hot oven for a short period of time. It is typically served with a side of vegetables or salad.