Côte de boeuf is a single, large rib of beef. It’s high in fat so it’s very juicy and full of flavour. It’s also an expensive cut, so we made sure we got it from our butcher. Quality. Here I give it a quick flash of heat to brown it, and then in the oven, till it comes out deliciously red, tender, juicy and full of flavour.
Serve with TUSCAN FRIES
INGREDIENT For 4
1,2 kilograms of côte de boeuf
pepper and salt
25 grams of unsalted butter
2 tablespoons of olive oil
METHOD
Make sure the côte de boeuf is at room temperature by taking it out of the fridge at least 1 hour in advance (preferably longer). Sprinkle salt and pepper on both sides and rub it in the meat. If you prefer a Mediterranean rub, you can add the dried rosemary. I prefer it without.
Preheat the oven to 125° C.
Use an oven-proof pan for baking the meat. First drop in a knob of butter and the olive oil, when the temperature is right (read: hot!), put in the meat. Pan-fry the meat 3 minutes on both sides to sear it, creating a flavorful browned crust.
Then put the pan in the oven and leave it there for 25 minutes. After that you’ll have perfect rare meat, which is how we love to eat it.
Original recipe Bennie’s kitchen
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