• 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


  • 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.

Goes well with


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