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Côte de boeuf with chimichurri butter

Côte de boeuf on a platter with chimichurri butter

Côte de boeuf with chimichurri butter

Name: Côte de boeuf with chimichurri butter
Prep time: 15 min
Cook time: 3 h 10 min
Total time: 3 h 25 min
Yield: 4
Ingredients: 800g côte de boeuf (single bone rib steak), at room temperature; 1tbsp sunflower oil; 25g butter; fries and rocket salad, (see below), to serve; small bunch coriander finely chopped; flat-leaf parsley finely chopped; 2 garlic cloves crushed or finely grated; 1 small red onion finely chopped; 1 green chilli finely chopped; 2 tbsp red wine vinegar; 200g softened butter

Tom Kerridge

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Serves 4

More effort

Prep: 15 mins

Cook: 3 hrs and 10 mins

plus 1 hr chilling

A star rating of 5 out of 5.5 ratingsRate

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Enjoy Tom Kerridge's côte de boeuf with chimichurri butter, fries and a green salad for an alternative Sunday lunch or special weekend family meal

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

800g côte de boeuf

(single bone rib steak), at room temperature
1tbsp sunflower oil
25g butter
fries

and rocket salad, (see below), to serve

For the chimichurri butter

small bunch coriander

finely chopped
flat-leaf parsley

finely chopped
2 garlic cloves

crushed or finely grated
1 small red onion

finely chopped
1 green chilli

finely chopped
2 tbsp red wine vinegar
200g softened butter

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Nutrition: Per serving

kcal502
fat41g
saturates20g
carbs0.5g
sugars0.4g
fibre0.3g
protein33g
salt0.5g

Method

step 1

For the chimichurri butter, tip everything into a medium bowl, season, then beat with a wooden spoon or spatula to combine. Scrape onto a sheet of baking parchment, then roll into a sausage, enclosing the butter in the parchment, and twist the ends to seal. Chill for 1 hr until firm. Will keep chilled for three days or frozen for a month.
step 2

Heat the oven to 110C/90C fan/gas ¼, or its lowest setting. Put the beef on a baking tray and cook for 2 hrs 30 mins-3 hrs, or until the internal temperature reads 55C when tested using an instant-read thermometer. If you don’t have one, press the beef with your finger – it should feel soft for rare, lightly springy for medium-rare and firm for well done. (See tip, below.)
step 3

Remove the beef from the oven. Heat the oil and butter in a large frying pan over a high heat until the butter is foaming. Season the beef generously with salt and cook in the pan for about 4 mins, or until deeply golden. Turn over and repeat on the second side. Melt a few thick slices of the chimichurri butter over the steak as it cooks. Serve immediately in slices alongside fries and a rocket salad (see below), with any extra chimichurri butter on the side.

Recipe tips

5 more ideas

Barbecued steak
After slow-roasting the steak, brown it over hot coals or a gas barbecue set to high. Rub with a drizzle of olive oil and cook for 4-5 mins on each side until golden.

Leftover butter
You can also melt the chimichurri butter over grilled corn on the cob, barbecued or roasted cabbage wedges, salmon fillets, pork chops or lamb leg steaks.

Cooking it more
The steak is cooked to medium-rare, which is ideal for côte de boeuf. But, if you prefer yours medium or well done, slow-roast the steak until the internal temperature reads 60C for medium or 65-70C for well done. Or, use our guide.

Rocket salad
Whisk 2 tbsp red wine vinegar with 1 tbsp Dijon mustard, then gradually whisk in 4 tbsp olive oil and use this to dress a few handfuls of rocket and/or watercress.

Other cuts
The ‘reverse sear’ method also works for a 500g sirloin – when you brown it, hold the steak up using tongs so the strip of fat is against the pan to fully render.

Recipe from Good Food magazine, July 2023

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