Côte de boeuf

A delicious cut of steak for a special treat

This stunning côte de boeuf is perfect for treating steak lovers alongside rosemary fries, a tomato salad and salsa verde.

• COOK TIME: 30 mins
• DIFFICULTY: not too tricky
• IDEAL FOR: BBQ, special occasion

Côte de boeuf

Côte de boeuf is a single, large rib of beef.

It’s high in fat so it’s very juicy and full of flavour.

But it’s also an expensive cut, so you don’t reallt want to get it wrong.

No pressure then.

Grilled Cote de boeuf

This is the method I used recently as it’s great fun to do when the sun comes out over the grill.

You get lovely smokey-flame seared flavours as well.

But you do need some good tongs or gloves as it can get very hot indeed.

If you’re worried about over-cooking the steak (it’s not a cheap mistake to make), then scroll down for the reverse-seared method.

Method

1. Get the BBQ up to a steady high heat.
2. Remove your Côte de Boeuf from the fridge, pat dry and bring to room temperature.
3. Season generously with sea salt and rub with oil. 
4. Place the Côte de Boeuf onto the BBQ and sear on all sides. Move to a cooler area of the BBQ and close the lid.
5. Cook for 7-8 minutes on each side for a medium-rare finish (use a meat thermometer to check the steak has reached 50C).
6. Remove the steak from the BBQ and rest for 10-15 minutes.

Salsa verde recipe

A salsa verde is a delicous green sauce and can be used on all sorts of lovely meats like a roast chicken.

It’s also very adaptable i.e. below are a list of ingredients for a version of salsa verde.

However, you can add basel if you don’t have rosemary or tarragon or leave out the anchovies.

Ingredients

• 3 cloves garlic, crushed and chopped
• 2 tsp capers
• 8 anchovy fillets
• pinch of sea salt
• 1 tbsp olive oil
• 1/4 – 1/2 cup fresh parsley (no need to be precise on this measurement)
• 1/4 -1/2 cup fresh mint, chopped (no need to be precise on this measurement)
• 1 tbsp fresh rosemary, chopped
• 1/4 cup rocket salad, chopped (optional – see below, Notes)
• 1 tbsp fresh tarragon
• 1 fresno chilli (substitute jalapeno, pinch of chilli flakes or a bit hotter serrano chilli), sliced(optional)
• lemon juice

Method

• On a board, crush your garlic with the side of your knife and then add your capers, anchovy fillets and a pinch of sea salt (and a little pepper) on top.
• Chop all these up together so you have a nice rough chopped mix. Add a little olive oil if it’s too dry.
• Take all your herbs, chopped chilli, place on top of this mix, add a squeeze of lemon and roughly chop it all up together, mix it up as you chop. NB: it doesn’t need to be super finely chopped, it’s a rustic sauce.
• Place in a bowl and add approx 1/2 cup olive oil with a pinch of salt and pepper and mix. It shouldn’t be a dry, thick mix but also not too runny so make your judgement on how much oil.Taste and adjust to your preference.
• Serve on top of the Cote de boeuf

Tom Kerridge’s reverse seared Cote de boeuf

Tom Kerridge’s method is called reverse searing i.e. cook on a low heat then sear to brown the meat.

I’m a big fan of low and slow.

Method

This method is based on a 800g côte de boeuf, brought to room temperature.

1. Preheat the oven to 55°C/Gas Mark ¼, or as low as you can get your oven.
2. Put the unseasoned rib of beef on to a flat baking tray and place in the oven. Cook for 3 hours, until the internal temperature is 55°C. (Nb: as long as the oven is at a low enough temperature, this will come out perfect).
3. Take the beef out of the oven and warm a large frying pan over a high heat.
4. Pour in a little oil and the butter for cooking and heat until the butter is foaming. Season the beef heavily with salt and place it in the pan. Cook on a high heat until coloured on one side – this should take approximately 4 minutes.
5. Flip over and colour the other side, again for about 4 minutes.
6. Take the beef from the pan and serve immediately – there’s no need to rest it as the cooking process has been slow.