How to Cook a Côte de Bœuf (Rib Eye Steak)
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- เผยแพร่เมื่อ 22 ส.ค. 2024
- Get Laurent's recipe for Garlic-Roasted Côte de Bœuf:
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Award-winning chef Laurent Gras demonstrates his technique for pan-roasting a Cote de Boeuf in his digital cookbook, My Provence, available for Macs, PCS, Android tablets, and iPads.
Visit our website for more chef features and recipes:
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I made it this way recently, but as a twist added whole Thyme sprigs to the garlic and butter during cooking and it was awesome!
By the way, I followed the step-by-step from this video and it was phenomenal
I just bought a cote de beuf for my birthday! Look forward to following your instructions!
i love how he says that well done is the good luck!
would you like some steak with your butter?
Yes please.
110F is about 43C - that's way short of medium rare. 50C is rare according to most people's calculations and if the temp 5C through resting, it's still only 48C. Thats still 7C short of medium rare.
Not how I normally cook my steak but this looks incredible.
Mmmm! A Fred Flintstone size ribeye dripping in a lake of butter ! I can feel my arteries hardening as I'm watching this, but it looks so tasty too, hehe!
Homeboy went to Paula Deen's School of Butter-Cooking.
french people cook with more butter than southern people.
@@TheIdiotChallenege idk i'm french and it feels like way too much butter
Nothing wrong with this cook demo at all. Perfectly logical...and delicious. btw, the subtitles are by a Google bot and not always word-for-word accurate..
Very good and funny videos bring a great sense of entertainment!
After all that he doesn't show us the cut steak
DUDE HOW DO YOU NOT SHOW US THE CUT STEAK!!!!
It's almost the weekend. Indulge!
#Chef Laurent Gras shares his favorite way to prepare a #steak.
..
I loved watching you prepare this. I guess the french make everything look good.
Wife: where's the butter?
Husband: I used it for the steak.
Wife: all of it?
Husband: every last drop
Wife: but there's no butter for my bread
Husband: sorry, the steak needed it more
i usually grill my steaks but even 10 years later I still refer to this when I feel lazy and just want to cook a quick striploin steak (s) medium rare on my Lodge pan. I use onions or shallots when I put the garlic, take the steak out when its 110 degrees and put in baby tomatoes, asparagus. Home made garlic bread from Spain on a fork recipe tops it off. All this within 15 minutes which Is fast food for me.
Great video. I have tried it today for the first time, was amassing! Thanks for sharing!
"So now I'm going to remove some of the cooking fat." Sounds healthy...then he sticks 2 ibs of butter in it.
The point is that burnt polyunsaturated fats are toxic. Butter, as it is monounsaturated does not oxydidize as fast
well this was a thoroughly explained video
I Loved your video cooking demo, Thank you very much for your time, effort in sharing!
I loved It thanks ❤
first time seeing someone cook a piece of steak adding the full stick of butter, damn
French accent is funny, nice video learned a lot from it.
No idea why people are freaking over the butter. In steakhouses, it's very common to use a whole stick of butter.
Dennis K. Why so much tho can't u get same affect with half
ok now i see why you only eat this once a month.
Chungchile funny
Exactly what I was looking for, thank you very much.
3h du mat tu m'as donné envie de me taper un GIGA Steak.... C'est dommage qu'il y a pas la découpe. Ca m'aurai achevé
i like how he is like me in his kitchen tools handeling thje steak who cares for clippers u got a spoon in your hand already use that and your spare hand
Wrong type of salt dude. Table salt is not correct. Maldon salt or kosher salt. table salt will not penetrate the meat.
Wow! Delicious.
A well-presented video - thanks.
You'll never eat steak another way! I love to add fresh thyme and rosemary to mine while basting.
flavoursome....FLAVOUR SOME ARRRRRRRRRRRRRRRGGGGHHH
He is letting it rest in a cast iron guys, which will carry over heat. I bet that steak turned out perfect mid rare...this is how I cook my steaks and how I cooked the, when I worked at Citrus, this chef is legit
I had 2 heart attacks just watching this video...
I bet Elvis would have enjoyed this , he liked Bananas fried in a LB of Butter..
lol
DAMN! That steak looks delicious!
How old is the steak ?
That steak didn't look dry age. Was it only aged for a short period of time?
not even for 1 minute!
Soooooooooooooooo can we talk about how the steak turned out at the end or?
The big secret .....
where is the final shot?????? don't get to see him cut it ???
And that, ladies and gentlemen, is French cooking in a nutshell: take a perfectly good piece of meat, roast it in the pan and put shitloads of butter on it!
Man that is a ton of butter, I would still eat that steak though lol
This is beautiful!
adding the butter is the best part of it…..
Damn that looks good.
If he had just cut into the steak no one would be talking shit. Always cut into the steak.
Nice
WROOOOOOONG
Lets put some ice cream on top too.
Well done = good luck! 🤣
where the fuck is the sliced steak?
What if you don't have a cast iron but, just a regular pan?
@Max you'll probably kill your regular ( teflon coated) pan, as it is not made to withstand very hot and prolonged heating. Only cast iron or stainless steel can take that...
Needs more butter!
Ok so rib beef and 4 packs of butter and garlic and wait 20 mins
Cooking one now HAHAHA
imagine being a dishwasher and having to clean all of those burnt pans
its to bad your not at l2o anymore. they went downhill since you left!
you must show the final product when you slice it, test the tenderness and even taste it. C'mon
DO NOT BASTE!!! That side will never sear properly!! Oiy Vey!!
my first thought as well.
Why not?
No it will not dry out. I pan sear 3 minutes a side and then in a 450f oven for around 8 minutes with butter for that size. Resting for at least ten minutes and it is perfectly juicy. Cast iron pan is best to use.
Tobias Beer Baste once you flip the steak. The surface of the steak needs to be very dry to have a good sear, when you start basting the raw side before flipping it it is pointless. The baste should be done to help additionally build the crust once its already initially seared
Attilio Rizzo Jr. Correct
Just curious..what type of oil is he using in the beginning?
+Blake Fabacher It could be coconut oil ,or a light vegetable oil
Ive tried it with canola and it didn't taste too good...but then tried it with a vegetable oil and it was great. I'll give coconut oil a shot next...I never thought of trying coconut oil lol!
+Richie B Canola oil is flavorless so how is what you're saying possible?
Since when is canola flavorless?
*****
What I mean is that it's a neutral oil.
You don't bast with the oil. Use the butter, garlic. Where's the rosemary, and/or Thyme?????? You also need to crush the garlic!!!! You don't rest the meat in the pan!!!!
Tell Ferris I said hi
Why not use kosher sea salt or maldon Sea Salt flakes. . .instead of granulated salt I mean. . .
Ummm..........Not showing the finished steak being cut into and tasted = FAIL
110 medium rare? Rare is 115-120. Curious why you didn't pop the steak in the oven for a few minutes to get to a better temperature, maybe 130 instead?
+weaverpsu
Only thing I can think that he means is to pull it from heat source at that temperature, and by resting will reach desired doneness. Even still, usually only get a 10° dump, which is still below 125 - 130° for medium rare.
+Dale Doback yeah weird, oh well
That's right. No one will want to eat the steak at 110, it will be so rare as to be a waste.
French have a different conception of "rare" than Americans, deal with it...
you know you messed it up when you are too scared to cut it in half before the video ends
You look like Lionel Messi (with glasses)
No pepper?
I'll never get these videos. I do this at home and my house is full of smoke in 3 minutes!! Fire Department is on the way!!
Wait you don't sear both sides? You don't peel the garlic?
He did sear both sides, and there's no need to peel the garlic when all you're using it for is to flavor the butter.
Slice that shit bro!🌝
this guy is making steak with his butter
Heavy breathing
Show me something I don’t know!
cholesterol readings?
Vive la resistence
There is something about this geeky looking chef that is so freaking hot! I am in love......
Türkçe olabilir mi idi?
i would have liked to see him cut into it and take a bite
Oh yeah likes me some deep fried ribeye......
this sucks he doesn't eat it
Thats the Poele technique you plebs
Intéressant mais c'est regrettable que vous n'indiquiez pas les quantités EXACTES de chaque ingrédient... Un peu de ceci, un peu de cela... "Ajouter du beurre dans la poèle près de la moitié"... La moitié de quoi ???? Votre recette manque énormément de précision en ce sens et c'est vraiment dommage, surtout que je n'ai pas pour habitude d'essayer une recette "au pif"...
Has anybody tried this with coconut oil? How did it turn out
+Jeremiah Dube I wouldn't recommend coconut oil for steak. You will taste the sweetness and in my opinion, you should save the coconut for fish, chicken, and veggies instead. The butter is overkill in my opinion also. A thick steak like this is usually seared and then put in oven. He is basting it in butter to help the cooking process as well as deliciousness.
Is there any reasoning behind not peeling the garlic?
yeah because since the pan is so hot if u peel it, the garlic will burn easily
ALEX Galarza what about pepper? normally marinate the meat with paper and salt..
Maizatul farisah I always use paper to season my meat
Broward County yeaahhh me too !
Maizatul farisah let's meet up
So we can cook together again
why don't you do that cooking for 4
"Caramelize" the Beef ?
BROWN the Beef,... There's no Sugar in Beef ;)
Damn good looking steak though.
+David Lomm ummmmm. You don't understand beef do you?
andrew mata
I don't ?
Caramelization happens with Sugars (starches) in foods through pyrolysis,... Browning of meat happens via the Maillard reaction from Amino Acids in meat,... Meat does not really contain sugars.
+David Lomm nice uneducated / uninformed google search. you should make a video about this.
andrew mata
Okay,... So please tell me how I'm "uneducated" & you are so superior & intelligent,... That is, if I am worthy of your superiority ;)
andrew mata
Oh yeah,... I also would would love to be "educated" on Prime Rib please Mr. beefmaster,... What is it, where should I get it & how should I cook it because I lovs me some Prime Rib.
WHAT HERBS IS THIS LITTLE FRENCH FREAK PUTTING ON AT THE END
WHERE IS THE SLICING :'(
This is bullshit - just because he speaks English with a French accent doesn't automatically mean he can cook
I mean you kinda saw him cook the steak, in the video.
That kinda means he can cook......
Joker Toker
That searing myth got busted years ago. It's just for flavor.
But I'll stick with Ramsey's method for cooking a steak.
You should have cooked it on a iron steel pan, not a cast iron one but great
Rest for 20 minutes??? I prefer my steak hot thanks.
they really aren't about to show him cutting it......? WHY IS NOBODY TALKING ABOUT THIS?!!
Wrong salt. Use kosher!!!!!
your burning the fucking steak
Yes, I am sure a 3 starred michelin can't properly cook a steak.
Lionel Messi!?
I couldnt understand what he said, the last thing that he put on it before he took it out to rest.
+shanegalang2 "If you want it well done, then it's good luck"
It was salt, but pronounced in French.
So many wrong things you said and done, watch a real chef, or better read a book.
the oil is burned ...
Garlic can over power meat.Best cuts don't need it.
The garlic look more like shallots.
because the skin is left on
that steak was definitely well done ....