Côte de Boeuf by Buxton Butchers

Preheat the oven to 160°C and preheat a dry frying pan until very hot. Season the cote de boeuf/with flaked salt generously all over. First of all, you want to caramelise the steak. To do this place the steak on its fat side down first so that the fat from the beef renders out. Then proceed to colour the rest of the steak using the rendered fat. Once fully caramelised, place on a baking tray and place in the oven for approximately 16 – 18 minutes. For medium rare (which we recommend) you want the steak to have an internal temperature of 38°C. Leave the steak to rest for 10 minutes and the temperature will rise another 5 to 10 degrees. Adjust temperatures accordingly.

 

Red wine jus:
Warm up red wine jus, serve alongside cote de boeuf.

Portions

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