Cote de Boeuf

We have been exploring Cote de Boeuf. Robert has been our guide to the cut of meat, insistent and correct as to how to cook it. It basically is a large bone in Rib Steak. The first thing we had to do was disabuse ourselves of the notion of grilling it outdoors.

The meat should be roasted in the oven after browning all sides on top of the stove in a cast iron pan. Further we wanted to use dry-aged steak and Nate at McCall’s Meat and Fish insisted that we could not grill this meat, the smoke from the charcoal would disrupt and overwhelm the taste of the dry aging. He cut us a fantastic steak that was exceptional. He also suggested browning the meat in clarified butter which we did.

With the Cote de Boeuf and vegetables we served a Baked Potato topped with White Truffle Butter. Outrageously good.

We browned the meat on all sides in a cast iron skillet that had a little clarified butter in it. We then put the meat on a rack placed on top of the pan and placed it in an oven preheated to 300 degrees. We cooked until the interior was about 130. I then removed the meat to let it rest before slicing, taking the pan with steak drippings and butter and Sauted Arugula with balsamic vinegar to place on the plate beneath the steak slices. With the steak we served mixed vegetables that we had purchased at Forage.

For dessert we had Carrot Cake, also from Forage.