Monday 21 August 2017

Côte de Boeuf

A côte de boeuf is basically a big thick slice of rib eye steak with the bone still in. It's definitely a cut for sharing and boy what a cut of meat it is too. It's not cheap by any standard but as a treat, or if you're lucky enough to see one on offer, it is melt in your mouth amazing. In my view adding a sauce of any description would detract from the fantastic flavour of the meat, all it needs is well seasoning and a bit of butter to finish and that's it.


1x Côte de Boeuf, about 700g


1. Take the meat out of the fridge an hour before cooking.
2. Put the oven on at gas mark 7.
3. Smear the steak in oil and season well with salt.
4. Get a big frying pan or griddle smoking hot and sear the steak on both sides for about 2-3 minutes each side.
5. Now season with pepper and transfer to the oven for 20 minutes
6. Remove from the oven and allow to rest with a big blob of butter on top.
7. Slice and serve.

No comments:

Post a Comment