Air Fryer Cote de Boeuf
Juicy French cote de boeuf with a crisp crust and a pink centre – cooked in under half an hour in the air fryer. Perfect for a weekend dinner or a special occasion.
Equipment
- 1 Air fryer
- 1 Meat thermometer
- 1 Cutting board
- 1 Stor kniv
- 1 Brush
- 1 Aluminum foil For resting
Ingredients
- 1.2 kg cote de boeuf About 4-5 cm thick, bone-in
- 1 tbsp olive oil For brushing
- 2 tsp coarse salt
- 1 tsp freshly ground black pepper
- 2 clove garlic Crushed, optional
- 2 pcs thyme sprigs Optional
- 30 g butter Optional, for flavouring
Instructions
Preparation
- Take the 1.2 kg cote de boeuf out of the fridge 30-45 minutes before cooking, so the steak can come to room temperature. Pat the surface thoroughly dry with kitchen paper.
- Brush the steak with 1 tbsp olive oil and season generously with 2 tsp coarse salt and 1 tsp freshly ground black pepper on both sides and the edges. Press the seasoning firmly into the meat.
- Preheat the air fryer to 200 °C on the hot air setting.
Cooking in the air fryer
- Place the cote de boeuf in the air fryer basket with the bone pointing towards the outer edge. Cook at 200 °C for 8 minutes to form a beautiful crust.
- Turn the meat carefully and continue at 200 °C for another 10-15 minutes. Check the core temperature in the thickest part of the meat (not against the bone): 52 °C gives you rare, 55 °C medium-rare, 60 °C medium. Remember that the temperature rises 3-5 °C during resting.
- For the last 5 minutes, you can add 2 clove garlic, 2 pcs thyme sprigs and 30 g butter to the basket to give the meat extra depth and aroma.
Serving
- Take the meat out of the air fryer and wrap it loosely in foil. Let it rest for at least 10 minutes — this is essential for the juices to redistribute evenly through the meat.
- Cut the cote de boeuf along the bone and then carve it into 1-2 cm thick slices against the grain. Serve immediately with warm side dishes.
Notes
Tips for a perfect result:
A meat thermometer is essential for cote de boeuf, because the thickness varies along the bone. Aim for a core temperature of 55 °C when you take the meat out — it rises to 58-60 °C during resting, which is perfect medium-rare. Never skip bringing the meat up to room temperature; cold meat straight from the fridge cooks unevenly, with a raw centre. Variation:
Brush with a thin layer of Dijon mustard before the salt and pepper for a sharper flavour. Or make a compound butter with blue cheese, parsley and garlic and place it on the meat while it rests — it melts down and gives a silky coating. Rosemary also works well alongside or instead of thyme. Serving:
Classic French sides are pommes frites (which you can also make in the air fryer), roasted root vegetables or sautéed spinach with garlic. A béarnaise sauce or a simple red wine reduction completes the dish. For drinks, a robust red wine such as a Bordeaux, a Châteauneuf-du-Pape or a mature Barolo is a perfect match. Portion size:
A 1.2 kg cote de boeuf fits in most 5-6 litre air fryers, but check that the lid can close fully. If your piece is over 1.3 kg or your air fryer is smaller, you can cut it into two portions or use a lower temperature (180 °C) and a longer time (25-30 minutes).
A meat thermometer is essential for cote de boeuf, because the thickness varies along the bone. Aim for a core temperature of 55 °C when you take the meat out — it rises to 58-60 °C during resting, which is perfect medium-rare. Never skip bringing the meat up to room temperature; cold meat straight from the fridge cooks unevenly, with a raw centre. Variation:
Brush with a thin layer of Dijon mustard before the salt and pepper for a sharper flavour. Or make a compound butter with blue cheese, parsley and garlic and place it on the meat while it rests — it melts down and gives a silky coating. Rosemary also works well alongside or instead of thyme. Serving:
Classic French sides are pommes frites (which you can also make in the air fryer), roasted root vegetables or sautéed spinach with garlic. A béarnaise sauce or a simple red wine reduction completes the dish. For drinks, a robust red wine such as a Bordeaux, a Châteauneuf-du-Pape or a mature Barolo is a perfect match. Portion size:
A 1.2 kg cote de boeuf fits in most 5-6 litre air fryers, but check that the lid can close fully. If your piece is over 1.3 kg or your air fryer is smaller, you can cut it into two portions or use a lower temperature (180 °C) and a longer time (25-30 minutes).
Nutrition
Calories: 665kcalCarbohydrates: 1gProtein: 50gFat: 51gSaturated fat: 24gPolyunsaturated fat: 2gMonounsaturated fat: 22gTrans fat: 0.5gCholesterol: 170mgSodium: 1100mgPotassium: 650mgSugar: 0.5gVitamin A: 300IUVitamin C: 1mgCalcium: 30mgIron: 5mgNet carbohydrates: 1g
