Cote de Boeuf

Serves 2

45 mins

Ingredients

Cote de Boeuf (rib of beef) 700g

Garlic 5 cloves

Rosemary 3 sprigs

Butter 100g

Vegetable oil 1 tbsp

Method

1. Take the beef out of the fridge an hour before cooking. Season it all over the lots of black pepper and flakey sea salt. Leave the beef out of the fridge to all it to come to room temperature before cooking.

2. On a hob, heat the oil in a heavy-based frying pan (ideally cast iron skillet) until very hot.

3. Gently place the beef into the pan and allow it to cook for about 5 minutes on one side. Check the underside, it should be developing a nice brown crust, then flip the beef over.

4. Using the side of a knife gently crush the cloves of garlic.

5. Add half (50g) of butter to the pan along with the garlic and rosemary. Continuously baste the beef in the infused melted butter.

6. Continue to cook the beef on all sides, basting as you go and adding the remainder of the butter. Try not to let the butter burn, it should be gently bubbling.

7. After about 20 minutes, or when the internal temperature reaches 50° remove the beef from the pan and place on a chopping board, and cover in tin foil. Leave the beef to rest for at least 15 minutes.

8. Once rested slice the steak, against the grain, into half inch thick pieces. Sprinkle with flakey sea salt and serve.