No.1 seared côte de boeuf with herb butter
No.1 steaks deliver the best quality, enabling you to recreate that fine dining experience at home.
- CourseMain meal
- Prepare10 mins
- Cook25 mins
- Total time35 mins
- Pluschilling and resting
- 150g butter, softened
- 25g fresh flat leaf parsley, finely chopped
- 20g fresh tarragon leaves, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp Cooks' Ingredients Green Peppercorns
- 1 garlic clove, crushed
- 1 Waitrose 1 Hereford Beef 30 Day Dry Aged Côte de Boeuf, about 670g
Put the butter in a bowl with the herbs, mustard, peppercorns and garlic, then mash with a fork until incorporated. Scrape onto baking parchment, roll into a cylinder and place in the fridge overnight.
Preheat the oven to 200°C, gas mark 6 and heat a griddle pan until hot. Sear the beef for 2 minutes on both sides, until browned all over, then transfer to a tray. Top the beef with 2 discs of the butter mixture, then cook in the oven for 16 minutes for rare, 20 minutes for medium. Place 2 more discs of butter on top of the beef for the last 5 minutes of cooking.
Remove from the oven, top with extra butter (optional), season and leave to rest for at least 10 minutes. Slice thickly and serve with No.1 Triple Cooked Chips, if liked.
Steak cooking times
6 minutes on each side. Charred on the outside and grey-brown throughout with no sign of pink meat. The easiest way to ensure it’s cooked exactly the way you like it is to use a temperature probe – well done should be 62°C.
4-5 minutes on each side. Firm and nicely charred on the outside with a pink, soft, juicy centre. Use a temperature probe – medium should be 58°C.
3½-4 minutes on each side. A steak that’s red, with a warm centre and lots of juices. Use a temperature probe – medium rare should be 52°C.
3-3½ minutes on each side. Cooked for a very short time, cooked on the outside, but red and almost raw in the centre.
Typical values per serving when made using specific products in recipe