I’m making cote de Boeuf tomorrow.
What’s your favourite technique preparing such a big steak?
I do it like this.
First I’m dry brining it for 2 hours in the fridge adding salt to both sides of the steak.
30 minutes before cooking it, I take it out of the fridge to bring it to near room temperature.
I’ll heat up my carbon steel pan to Leidenfrost and add a bit of rapeseed oil to the pan.
Then the 900 gram 5 cm thick steak goes into the pan.
3-4 minutes on high heat on one side, then turn it once I see sear marks, 3-4 minutes on the other side, turn off heat and add thyme, butter and garlic and then baste the steak until butter is dissolved.
Then into a preheated 180°C oven for 5-7 minutes on for a medium cooked steak.
I’ll let the Cote de Boeuf rest for 7-9 minutes.
I’ll make a pepper sauce deglazing the pan while the steak is in the oven and resting.
How do you prefer to make your Cote de Boeuf?
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