Côte de Boeuf. How To Prepare And Cook A Côte de Boeuf
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- How To Prepare Your Own wonderful, Côte de Boeuf from a rib of prime English beef on the bone.Then pan fried to perfection, in my caravan.
The french like to call us "Les Rosbifs" its a term of endearment,
we are the kings of roast beef.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..
"You finish it with just a couple of knobs of butter".... *throws in half a pound* ... It looks PERFECT, Scott. I love it.
why am i watching this early in the morning, all i have is oats in me cupboard.
There is no joint too fancy that can't be made better by making it a sandwich and dredging said sandwich through it's own juices.
Thousands of granddads across the world cannot be wrong.
Take the butter in the pan and add some flour, make a nice, flavourful roux, then add some stock to make a delicious beef gravy to go over some roasted, boiled, or mashed potatoes and mixed vegetables, and you have yourself a complete meal.
Yeah instead of that mustard!
Kain Yusanagi Idea now stolen,cheers 😉
Its called au jew.
I cringe seeing the mustard. You shouldn't dip the meat in anything, nonetheless mustard.
Aw zhew
Pure gold... Rib meat...
Add rice pilaf to butter in the fry pan.
Waste not the butter!!!
Yummy!
England yields the prime of beef, French the flair and there you have it my dear gastronauts! It's one of those dishes one has to have before we depart this world isn't it? Sod the expense. Nice video, nice prep, thanks Scott.
how awesome is Scott. Seeing fantastic delicious cooking with expert cutting and butchery at the same time!
Thank you Scott! cheers brother!
I absolutely adore this guy
I visited France a few years ago and couldn’t believe how rare they cooked meat. I almost died of shock and nearly asked for it to be returned but decided to give it a go. Never went back. Honestly, it was still mooing but damn was it good.
@goinghomesomeday1 Ugh, what a beautiful recommendation. When the world is a little more stable I’m off to Bordeaux. I’ll make a note to try the steak tartare. I’ve heard the best place to try the meat is near farms. I’ll give it a shot.
at 1:15 "this as you can see has been well hung..." stop bragging, Scott, and talk about the meat instead
Lmfao
I believe he was talking about his meat. Lol
His French bone
we
tanning
i know youre all about the butchery and ive watched almost all of your videos.. but i was wondering if you would ever do any videos on storing the meats or curing them? after we have broken them down
thats the meat icon in every game
Have you ever tried the reverse sear method? I always do it with thick steaks like this. You season the steak put it in the oven on a roasting pan/rack at 275F/135C, and put a thermometer in the meat. When it gets to 125F/52C (for rare, if you want medium rare you go to 130F/55C), you take it out and wrap it in foil to rest for 10 minutes. While it rests you get your pan nice and hot, and then you put the meat on for a minute on each side while basting it in butter and other materials of your choosing. Since the meat is already up to temp, it takes less time to build a nice crust, and when you cut into it almost all of the inside of the steak is at the same level of doneness.
Yes he cooks sous vide
I'm a huge fan of RS, but SV should be completely tossed. Running a proper grill or BBQ/grill combo is the essence.
Sous vide is not the same as reverse sear.
A reverse sear is cooking the meat low and slow until it hits about 115F internal then taking it off the heat and resting it. Then after a proper resting period sear the outside on a scorching hot pan or (ideally) over wood or charcoal.
It's the best way of cooking a thick steak like that.
@@Cheradanine The reverse sear was a method developed to approximate to sous vide lol
It's basically an imperfect sous vide
@@Cheradanine Also, you don't need to rest a steak after it's taken out of the oven when using the reverse sear. But yes, what you have just described is precisely sous-vide: cooking the meat low and slow until it hits the internal temperature haha
Bought a cote de beouf today, wanted to make sure I'd cook it right. Looks like the same process as most steaks I've done but it was nice to have the reassurance. Thanks for making the video!
I'm happy your dog got those bits
beautiful old boning knife. lol, glad you slipped it in the vid. obviously you appreciate the real
CANNOT do any "fancy cut" with anything but sous vide anymore...
SV for a loooong low temp, un-bag (save juice) pat dry, and THEN sear. Oh my, so lovely.
The beef fat and butter out where you are has the most beautiful yellow color. I'm jealous.
Wow, i love side to side pink.
I cooked this yesterday, just as you advise, and it was stunning! I wish I'd found you before, but now I have and I will always refer to you in future. Before, when I've cooked a côte de boeuf I've carved it like a rib roast and found it disappointing. I've been doing it all wrong! Your method of taking it off the bone and cutting across the grain like a steak is juicy PERFECTION! 🙂
Rat a tat a tah....looks lovely
"I dont know what to say about this...."
Let us enjoy this in silence...... PURE GOLD MATE !
You cooked that to perfection !
Beautiful !!!
Thought I just subscribed to learn how to cut meat but found lots more on this channel than I bargained for. You ROCK! Thanks for the upload
Chanson d'Amour for certain.
6:54 "JUST a couple of knobs of butter".... Nigela style of course.. LOL.. all 8 of them.. End product looked fantastic
Côte de Boeuf? Best defender Chelsea ever had!
my mouth was watering lol it looked delicious
BEAUTY!!!!!!!
Oui, je t'aime côte de Boeuf.
just a couple of knobs of butter..... hahahaha awesome!
That was one delicious looking piece of beef :O
I can't hear Chançon D'amour without thinking of " Are You Being Served " .. Ratta tat tat tat . .....
makes it look so easy all foods, nice1
this guy knows how to enjoy himself.
I stumbled on your vid when I was searching best way to cook Cote De Beouf and my gods.. amazingggg.. im watching this at 8am and im starving now! I am going to use the technics you offered here today:-)
Ive been watchin you a few years, and always loved your vids. and in that time ive become a butcher.
I gotta say this is one of my favorite videos youve done. that piece of meat is beautiful man
I really appreciate your knowledge of beef musculus. I always learn from you
OUTSTANDING!!! Going to market to buy one today and cook exactly like you did. Great Job. I could smell and taste it through the internet!!!
Beautiful must try this one cooking on the bone is so much better for flavour but this one looks like a great alternative to Tbone coz its always difficult to not overcook the fillet.
we said it at the same time pure gold!! funnyman
The beef is well hung. Hahaha I love it
We cook ribeye and it's by far the best cut. Love your work
Oh My Lord, I have had a thousand steaks and have never seen such a work of Art.
I could drink that butter right now
'Coat duh buff'
Seriously though, that's a cracking piece of meat. I went out and bought a £6 butcher's sirloin for dinner tonight off the back of this video; love all your content Scott.
i just finished a good sized chunk of bottom round. reverse seared 280f for 30 min and 420f for 10, came out a bit more done than i'd like, but it was fabulous.
Ohw it did.... after 40 minutes.....??
oops, that was a typo. 20min at 280f.
it was a huge piece of meat, and the 280 includes about 10 of heating up. then i flip it for the 10 minutes at 420f and i let it rest unwrapped for 5-8 minutes after cooking.
total in the oven time of 30 minutes, and 20 of that was at a very low temp. pretty standard reverse sear but instead of a second pan, i flip it on the same tray and throw it back in the oven.
In USA we use this stuff called A1 Steak Sauce. If you don't use that then the steak is not really done right. You can get it online if you cant find it at a grocery store in england.
Salivating 🤤
good job preparing it.. but I would have chosen another pan (i am not so much of a Teflon guy..) and I would have definitely had some nice sandwich bread to go along with it.. the rest looks fantastic!
Just wonderful! Plus I loved your choice in music. Immediately thought of "Are You Being Served." Lovely...
Oh my good grief , what are you trying to do to me , I'm sat here salivating , great vid mate
Mouth watering.
cracking vid. feeling hungry now
i think u should a an aged beef episode where u use diffrent methods then show the result later down the line and see which method is best
Have that sent to my tent Carruthers!!!!
Looks amazing
Pure Gold Mate, Magic. Cheers Moose. 🍗🍗🍗🍗🍗
All of a sudden I'm extremely hungry!
Watching this has made me feel rather hungry.
Time for a Steak Sandwich............
Scott your videos are awesome keep it coming
OH MY GOD! I am feeling so hungry right now!
I never had mustard on steak I will have to give it a whirl. This looks so delicious!
Nice one Scott. Made my mouth water. A lovely piece of hung beef.
Luv luv luv mmmmm
I am willing to admit I started yelling "STOP CUTTING OFF THE GOOD BITS"
I will also admit I don't know what the fuck I'm talking about. :)
Beautiful is the right word Scott, awesome Steak.
I love a good bone-in ribeye! The best
Yet another mouthwatering video, lovely as ever!
Scott. I love you, man.
good stuff Scott!
mate you must go camping on your own cas there's not enough to share. Loving your work as usual
Awesome
Mouth literally watering !
In a bit of white bread....so casual...love the simplicity. Great vid, as always.
Not sure what you call the cut there, but I'd love to see your take on beef short ribs.
I can respect there are several ways to cook a cote de boeuf. In my opinion it should be thicker, and finish that bad ass in the oven. Let it rest at least 1/3 of the total cooking time then throw that meat in the pan 20 sec/ side just before you serve. Always pepper afterwards. Frying pepper brings fourth bitter tastes.
Done to bloody meat perfection...thank you scott!
I see that mustard so often here on the SRP and I think its about time I try it myself.
I watch you videos before dinner
So glad we are having steak tonight.
Looks great.
mouth watering
Scott that looks delicious !!
Funny, I just picked one of these up this morning - only over here we call it a "Cowboy Steak," or a "Tomahawk Steak" because the exposed bone is like a handle. Come dinner time that bad boy is going on a hot grill to become a big chunk o' charred, smoky, deliciousness.
potkas7 cowboy steak sound rather crass compared to the French name.
@Harold clark Get over it snowflake.
Harold: What's in a name? A steak by any other name would taste as sweet - especially when grilled over a hot bed of coals to a perfect medium rare and served with a nice Cabernet Sauvignon.
Food porn right up to 8:47... Sunblest plastic bread is a shameful sponge for such love juice.
I feel like a starving dog when I watch your videos, it looks so good but I can't have any of it
And finish off with some bread in the melted butter and several real ales. I just dribbled on my phone. 🍖🤤🍺🤘🏻🔥
oooohhh! I'm droooooling! 🍴🔪
A 30 day matured cote de beuf with all veggies,gravy,potatoes etc cost close to 700 NOK for 2 pople at gastropub in my town. My girlfriend ate more than half of it and wanted dessert afterwards. The server never ecperienced that he said.
Beautiful cut of meat, sir. In parts of the states, that would be called a Cowboy Ribeye. I have one of those every Christmas eve seared rare on an iron pan. Cheers from Georgia.
Yummmm
heavenly
Table spoon of mayo mixed with a teaspoon of horseradish makes for a great steak dip
Beautiful, as always Scott. I'm drooling just thinking about it.
"Believe it or not i'm doing this in my caravan"....I believe it
It's afternoon in the UK so this must've been your dinner lol it's about 10am here
Absolute Heaven. Thanks for sharing...Cheers Jeff
Excellent video Scott, could you do a video of trimming a rib to a Tomahawk steak.
Yum!
thanks so mutch love all of your vids
how would you serve this Scott? with what sides and such, or is it more of an alternate take on a Sunday roast?