That’s proper ! Always say to my misses who has these wafer thin steaks that if it doesn’t stand up in the pan on its own it’s To thin! Thin is ok if your eating Bavette or something but rob or T bone has to be Thick because if it’s not you won’t get that crust with overcooking the inside ! This was perfect and I’m actually gonna order a couple of T bones tomorrow! HG Walter is phenomenal! And they have built up a colossal client base through hard work and getting established as one the best Butchers in the capital!
Hi there, it's about 10-15 minutes as Henry mentions but if you have a meat thermometer we recommend cooking for 5 minutes and then using the meat probe to measure the temperature at the centre part of the meat. For a rare finish, you want it to reach 42°C. For medium rare take it to 45°C.
I don’t have a type of pan like this that can go from hob to oven - I will be getting one but atm I don’t have one. I do have this cut, I managed to get a 1.5kg piece for £15🙌🏼 Would I be best doing this in the frying pan then put into a warmed oven dish or could I use the cast iron base from a tagine ? Then put it in the oven without the lid?? I’m thinking the tagine base as it’s basically an iron skillet it’s a large enough one to hold it with sides😩
Hi Nicolas. It really depends on how you like you like your meat cooked. We like our ribeye on the bone served medium rare, where the core temperature should be between 131°F and 136°F or 55°C to 57°C. I hope this helps!
marvellous. especially the snobby way of leaving no hint as to timing and temperature. my heart goes out to the amateurs who buy this expensive piece of animal and follow this instruction video. perhaps they get lucky.
I think the european chefs are top when cooking pork, duck, chicken, fish and certain cuts of beef , but .....when the cuestion is grill beef nothing like AMERICA (all the continent not only USA) nothing like a Carne asada in MEX, Asado in ARG, churrascao in BRA and Bqq Grill in USA, sorry top chef Henry, but that cut doesn't look appetizing at all, the fat is raw....
Thanks for the feedback Ricardo! When served warm the fat is buttery and melts in your mouth. Next to the crust of the dry aged beef, it's a sensational flavour and texture. We totally agree with you that the US certainly know how to grill, and love trying all different ways of cooking!
Per-Arne Johansson Not undercooked at all! It might be over cooked by some’s standards, but it is perfectly cooked in my opinion (and I love rare steaks). Besides, ever heard of steak tartare? ;)
That's the fad among jaded foodies these days: Cook everything as little as possible and then chant the word "juicy". Which is fine if you are dealing with high quality beef, but they've now reached a point where they are chowing down on raw pigeon while gushing about how great it is.
Rofl its obviously overcooked. Pro tips : dont even try this in France if you care for your life 😄. The middle should be raw. If you dont like raw meat, dont eat côte de bœuf. From a french guy who ate more côte de bœuf that you will in your whole life.
That’s proper ! Always say to my misses who has these wafer thin steaks that if it doesn’t stand up in the pan on its own it’s To thin! Thin is ok if your eating Bavette or something but rob or T bone has to be Thick because if it’s not you won’t get that crust with overcooking the inside ! This was perfect and I’m actually gonna order a couple of T bones tomorrow! HG Walter is phenomenal! And they have built up a colossal client base through hard work and getting established as one the best Butchers in the capital!
We couldn’t agree more! Cheers 👊👌
HG Walters is my favourite butcherin London bar none ❤
Thank you so much!🙌👊
@@hgwalterUK
Pleasure & thank you, you guys have been our family butchers since the 1970’s so we have grown up together.
What temperature did you put it in the oven? Going to try this on the weekend. :)
Sorry for the late reply Darren - it's at 160°C!
@@hgwalterUK Ah cool thanks HG! I've ordered a large Cote de Boeuf from our local organic butcher. I can't wait to give it a go! :)
How long should i cook in the over with 160°? 5 mins or 10-15 mins?
The cooking instructions says 5 mins, but your video says 10-15 mins...
Hi there, it's about 10-15 minutes as Henry mentions but if you have a meat thermometer we recommend cooking for 5 minutes and then using the meat probe to measure the temperature at the centre part of the meat. For a rare finish, you want it to reach 42°C. For medium rare take it to 45°C.
Hi Henry, my boyfriend prefers his steak Medium (well done) how long would you suggest i put it in the oven for?
I’d put him in the oven for a hour and half until he sees sense and has his steak rare ! 👌🏼😁
Hi there, we suggest using a meat thermometer and you want the temperature at the centre part of the meat to reach 45°C for medium/well done.
All I can say is OMG I'm drooling.
So are we... Henry is a genius!
I don’t have a type of pan like this that can go from hob to oven - I will be getting one but atm I don’t have one.
I do have this cut, I managed to get a 1.5kg piece for £15🙌🏼 Would I be best doing this in the frying pan then put into a warmed oven dish or could I use the cast iron base from a tagine ? Then put it in the oven without the lid?? I’m thinking the tagine base as it’s basically an iron skillet it’s a large enough one to hold it with sides😩
Hi Andrew, you can brown off the steak in a frying pan and then transfer it to any ovenproof dish/stainless steel pan. I hope that helps!
You try to give the video more brightness it will be great if you do
Thanks for the feedback!
how hot was your oven henry?
160°C 👍
Holy 💩 That’s beautiful! Looks absolutely delicious. Perfectly cooked.
and so easy to make!👌
Hi, whats the ideal core temperature on the beef when it comes out of the owen ?
Hi Nicolas. It really depends on how you like you like your meat cooked. We like our ribeye on the bone served medium rare, where the core temperature should be between 131°F and 136°F or 55°C to 57°C. I hope this helps!
I'd like to double my caramelised surfaces. Are you able to halve the Cote de Boeuf through bone when ordering?
Hey Andreas, just add some notes to your order at checkout and our butchers will definitely try to help you with your request!
Oven temp?
Sorry for the late reply Gustav - it's at 160°C!
@@hgwalterUK Thanks!
I just went to Moria (a village in Ireland) and got a Cote de boeuf steak. Looks amazing 😎
It’s real showstopper every time!
Beautiful
Brilliant video, Henry! I'll be able to cook my Côte de Boeuf now 😊. Miss your Racine restaurant where I ate Tête de Veau.
What is that wrist watch? A Panarei
not a panerai maybe a standard watch
We're not sure, but Henry sure is a stylish guy!
Amazing
Thank you!
Not enough salt for a steak that big! Otherwise really good cooking!
Thanks 😎
marvellous. especially the snobby way of leaving no hint as to timing and temperature. my heart goes out to the amateurs who buy this expensive piece of animal and follow this instruction video. perhaps they get lucky.
Thank you for your comment. We have taken this feedback onboard and have added cooking times and temperatures in the description.
If food was porn , this is hard core.
I think the european chefs are top when cooking pork, duck, chicken, fish and certain cuts of beef , but .....when the cuestion is grill beef nothing like AMERICA (all the continent not only USA) nothing like a Carne asada in MEX, Asado in ARG, churrascao in BRA and Bqq Grill in USA, sorry top chef Henry, but that cut doesn't look appetizing at all, the fat is raw....
Thanks for the feedback Ricardo! When served warm the fat is buttery and melts in your mouth. Next to the crust of the dry aged beef, it's a sensational flavour and texture. We totally agree with you that the US certainly know how to grill, and love trying all different ways of cooking!
I’d prefer it a bit more cooked
Each to their own 😊
Undercooked
Thanks for the feedback! It's interesting to hear how people like meat. For medium we'd suggest a few more minutes of cooking :)
I'd say it's overcooked. But then I like my 🐮 still mooing.
I tend to reverse sear my beef rib and leave to rest in the turned off oven.
Per-Arne Johansson Not undercooked at all! It might be over cooked by some’s standards, but it is perfectly cooked in my opinion (and I love rare steaks). Besides, ever heard of steak tartare? ;)
That's the fad among jaded foodies these days: Cook everything as little as possible and then chant the word "juicy". Which is fine if you are dealing with high quality beef, but they've now reached a point where they are chowing down on raw pigeon while gushing about how great it is.
Rofl its obviously overcooked. Pro tips : dont even try this in France if you care for your life 😄.
The middle should be raw.
If you dont like raw meat, dont eat côte de bœuf.
From a french guy who ate more côte de bœuf that you will in your whole life.
Amazing
Many thanks for your feedback 🙌