Скачать с ютуб How to cook a Côte de boeuf with top chef Henry Harris | HG Walter Ltd в хорошем качестве

How to cook a Côte de boeuf with top chef Henry Harris | HG Walter Ltd

Ribeye on the bone, or Côte de boeuf, as the French call it, is one of the most special cuts of beef you can buy. Legendary British chef Henry Harris, of Bouchon Racine, shows us how to cook a beautiful grass-fed Irish ribeye steak on the bone at home. To cook the perfect côte de boeuf: • Take the beef out of the fridge at least an hour before you want to cook it. Preheat the oven to 160°C. • Season the beef well with pepper and salt. • Heat some oil in a heavy-bottomed pan and brown the beef well. Once a good crust has been formed, turn the beef, and do the same again. • Pull the pan back from the heat and add the first quantity of butter, using a spoon to baste the beef repeatedly once foaming. Lower the heat and continue to cook the beef for a further 8 to 10 minutes, taking care not to burn the butter and turning occasionally. • Finally place the beef in the oven and cook for about 5 minutes. If you have a meat thermometer you want the temperature at the centre part of the meat to reach 42°C. This will give you a good, rare finish. For medium rare take it to 45°C. • Remove from the oven, transfer to a warmed serving platter, spoon over the pan butter. s and juices and rest in a warm place for 20 minutes. For more information on our British grass-fed beef, visit our website at https://www.hgwalter.com/collections/....