Côte de Boeuf is a prized cut, a thick bone-in rib eye steak – it can be cooked in a frying pan or in the oven. A one-bone côte de boeuf will serve two people with leftovers and can be cooked in a pan whereas a two-bone côte de boeuf that serves four people should be cooked in the oven (it is too large to fit in a frying pan).
Browsing: THE BUTCHER & THE COOK
Our series The Cook & The Butcher offers advice from James Kenny from The Brown Pig butchers about how to buy different cuts of meat, some popular, others more adventurous, while the cook, Anne Kennedy, the food editor of gréatfood shows you how to cook it and shares her favourite recipe. This feature is about T-bone steak.
Part of our series The Butcher and The Cook where butcher James Kenny of the Brown Pig and Anne Kennedy, Food Editor of gréatfood, show you how to source, buy and cook popular and more adventurous cuts of meat. This recipe shows how a simple cooking technique married to a quality ingredient can make a home-cooked meal as good, if not better, than a restaurant.