England yields the prime of beef, French the flair and there you have it my dear gastronauts! It's one of those dishes one has to have before we depart this world isn't it? Sod the expense. Nice video, nice prep, thanks Scott.
There is no joint too fancy that can't be made better by making it a sandwich and dredging said sandwich through it's own juices. Thousands of granddads across the world cannot be wrong.
Bought a cote de beouf today, wanted to make sure I'd cook it right. Looks like the same process as most steaks I've done but it was nice to have the reassurance. Thanks for making the video!
I stumbled on your vid when I was searching best way to cook Cote De Beouf and my gods.. amazingggg.. im watching this at 8am and im starving now! I am going to use the technics you offered here today:-)
i know youre all about the butchery and ive watched almost all of your videos.. but i was wondering if you would ever do any videos on storing the meats or curing them? after we have broken them down
Have you ever tried the reverse sear method? I always do it with thick steaks like this. You season the steak put it in the oven on a roasting pan/rack at 275F/135C, and put a thermometer in the meat. When it gets to 125F/52C (for rare, if you want medium rare you go to 130F/55C), you take it out and wrap it in foil to rest for 10 minutes. While it rests you get your pan nice and hot, and then you put the meat on for a minute on each side while basting it in butter and other materials of your choosing. Since the meat is already up to temp, it takes less time to build a nice crust, and when you cut into it almost all of the inside of the steak is at the same level of doneness.
Sous vide is not the same as reverse sear. A reverse sear is cooking the meat low and slow until it hits about 115F internal then taking it off the heat and resting it. Then after a proper resting period sear the outside on a scorching hot pan or (ideally) over wood or charcoal. It's the best way of cooking a thick steak like that.
@@Cheradanine Also, you don't need to rest a steak after it's taken out of the oven when using the reverse sear. But yes, what you have just described is precisely sous-vide: cooking the meat low and slow until it hits the internal temperature haha
Take the butter in the pan and add some flour, make a nice, flavourful roux, then add some stock to make a delicious beef gravy to go over some roasted, boiled, or mashed potatoes and mixed vegetables, and you have yourself a complete meal.
I cooked this yesterday, just as you advise, and it was stunning! I wish I'd found you before, but now I have and I will always refer to you in future. Before, when I've cooked a côte de boeuf I've carved it like a rib roast and found it disappointing. I've been doing it all wrong! Your method of taking it off the bone and cutting across the grain like a steak is juicy PERFECTION! 🙂
good job preparing it.. but I would have chosen another pan (i am not so much of a Teflon guy..) and I would have definitely had some nice sandwich bread to go along with it.. the rest looks fantastic!
Beautiful cut of meat, sir. In parts of the states, that would be called a Cowboy Ribeye. I have one of those every Christmas eve seared rare on an iron pan. Cheers from Georgia.
Beautiful must try this one cooking on the bone is so much better for flavour but this one looks like a great alternative to Tbone coz its always difficult to not overcook the fillet.
Mate, I am salavating, that looks awesome. Do u know where the word Paddywhack comes from? I have heard it before but no idea of the origin of it. Chrz.
PapaKryptoss make sure you try with English mustard ('Colmans' preferably), which is hot like horseradish. It will taste shit with the vinegary american stuff. Save that for hotdogs.
"You finish it with just a couple of knobs of butter".... *throws in half a pound* ... It looks PERFECT, Scott. I love it.
I absolutely adore this guy
England yields the prime of beef, French the flair and there you have it my dear gastronauts! It's one of those dishes one has to have before we depart this world isn't it? Sod the expense. Nice video, nice prep, thanks Scott.
makes it look so easy all foods, nice1
how awesome is Scott. Seeing fantastic delicious cooking with expert cutting and butchery at the same time!
Thank you Scott! cheers brother!
Looks amazing
my mouth was watering lol it looked delicious
Wow, i love side to side pink.
Nice one Scott. Made my mouth water. A lovely piece of hung beef.
6:54 "JUST a couple of knobs of butter".... Nigela style of course.. LOL.. all 8 of them.. End product looked fantastic
Mouth literally watering !
Rat a tat a tah....looks lovely
Scott your videos are awesome keep it coming
There is no joint too fancy that can't be made better by making it a sandwich and dredging said sandwich through it's own juices.
Thousands of granddads across the world cannot be wrong.
Yet another mouthwatering video, lovely as ever!
why am i watching this early in the morning, all i have is oats in me cupboard.
Scott that looks delicious !!
Absolute Heaven. Thanks for sharing...Cheers Jeff
Looks great.
That was one delicious looking piece of beef :O
Just wonderful! Plus I loved your choice in music. Immediately thought of "Are You Being Served." Lovely...
Beautiful is the right word Scott, awesome Steak.
we said it at the same time pure gold!! funnyman
Mouth watering.
I'm happy your dog got those bits
Awesome
Bought a cote de beouf today, wanted to make sure I'd cook it right. Looks like the same process as most steaks I've done but it was nice to have the reassurance. Thanks for making the video!
I stumbled on your vid when I was searching best way to cook Cote De Beouf and my gods.. amazingggg.. im watching this at 8am and im starving now! I am going to use the technics you offered here today:-)
Thought I just subscribed to learn how to cut meat but found lots more on this channel than I bargained for. You ROCK! Thanks for the upload
i know youre all about the butchery and ive watched almost all of your videos.. but i was wondering if you would ever do any videos on storing the meats or curing them? after we have broken them down
cracking vid. feeling hungry now
OUTSTANDING!!! Going to market to buy one today and cook exactly like you did. Great Job. I could smell and taste it through the internet!!!
Pure gold... Rib meat...
Add rice pilaf to butter in the fry pan.
Waste not the butter!!!
Yummy!
The beef is well hung. Hahaha I love it
I really appreciate your knowledge of beef musculus. I always learn from you
We cook ribeye and it's by far the best cut. Love your work
The beef fat and butter out where you are has the most beautiful yellow color. I'm jealous.
OMG looks amazing mate.
"I dont know what to say about this...."
Let us enjoy this in silence...... PURE GOLD MATE !
Have you ever tried the reverse sear method? I always do it with thick steaks like this. You season the steak put it in the oven on a roasting pan/rack at 275F/135C, and put a thermometer in the meat. When it gets to 125F/52C (for rare, if you want medium rare you go to 130F/55C), you take it out and wrap it in foil to rest for 10 minutes. While it rests you get your pan nice and hot, and then you put the meat on for a minute on each side while basting it in butter and other materials of your choosing. Since the meat is already up to temp, it takes less time to build a nice crust, and when you cut into it almost all of the inside of the steak is at the same level of doneness.
Yes he cooks sous vide
I'm a huge fan of RS, but SV should be completely tossed. Running a proper grill or BBQ/grill combo is the essence.
Sous vide is not the same as reverse sear.
A reverse sear is cooking the meat low and slow until it hits about 115F internal then taking it off the heat and resting it. Then after a proper resting period sear the outside on a scorching hot pan or (ideally) over wood or charcoal.
It's the best way of cooking a thick steak like that.
@@Cheradanine The reverse sear was a method developed to approximate to sous vide lol
It's basically an imperfect sous vide
@@Cheradanine Also, you don't need to rest a steak after it's taken out of the oven when using the reverse sear. But yes, what you have just described is precisely sous-vide: cooking the meat low and slow until it hits the internal temperature haha
mouth watering
Take the butter in the pan and add some flour, make a nice, flavourful roux, then add some stock to make a delicious beef gravy to go over some roasted, boiled, or mashed potatoes and mixed vegetables, and you have yourself a complete meal.
Yeah instead of that mustard!
Kain Yusanagi Idea now stolen,cheers 😉
Its called au jew.
I cringe seeing the mustard. You shouldn't dip the meat in anything, nonetheless mustard.
Aw zhew
I love a good bone-in ribeye! The best
Beautiful, as always Scott. I'm drooling just thinking about it.
I watch you videos before dinner
BEAUTY!!!!!!!
good stuff Scott!
Salivating 🤤
Scott, awasome as always mate. cheers
Chanson d'Amour for certain.
beautiful old boning knife. lol, glad you slipped it in the vid. obviously you appreciate the real
thanks so mutch love all of your vids
I cooked this yesterday, just as you advise, and it was stunning! I wish I'd found you before, but now I have and I will always refer to you in future. Before, when I've cooked a côte de boeuf I've carved it like a rib roast and found it disappointing. I've been doing it all wrong! Your method of taking it off the bone and cutting across the grain like a steak is juicy PERFECTION! 🙂
amazing as per usual
how would you serve this Scott? with what sides and such, or is it more of an alternate take on a Sunday roast?
I never had mustard on steak I will have to give it a whirl. This looks so delicious!
Oh my good grief , what are you trying to do to me , I'm sat here salivating , great vid mate
awesome video man
Scott. I love you, man.
As usual you got my watering! Thanks👍
good job preparing it.. but I would have chosen another pan (i am not so much of a Teflon guy..) and I would have definitely had some nice sandwich bread to go along with it.. the rest looks fantastic!
Well done Scott, looks fantastic!
Looks superb Scott. Steak buttie Mustard or horseradish.
OH MY GOD! I am feeling so hungry right now!
Beautiful cut of meat, sir. In parts of the states, that would be called a Cowboy Ribeye. I have one of those every Christmas eve seared rare on an iron pan. Cheers from Georgia.
Excellent video Scott, could you do a video of trimming a rib to a Tomahawk steak.
That is amazing and looks very yummy. Thanks for the great video's. Do you have a recipe on how to dry age beef?
Beautiful must try this one cooking on the bone is so much better for flavour but this one looks like a great alternative to Tbone coz its always difficult to not overcook the fillet.
I see that mustard so often here on the SRP and I think its about time I try it myself.
I’m going to give this a crack this looks awesome. I’ll be eating those off cuts as well I’m sure they will be tasting so good.
heavenly
Scott that tiny sliver of meat on the cap, would that be a skirt steak if it was left across all of the ribs?
Tried to eat my cellphone. Cracked the screen...
Just looked way too awesome :P
Scott you nailed it! That steak looked heavenly
mate you must go camping on your own cas there's not enough to share. Loving your work as usual
Done to bloody meat perfection...thank you scott!
Not sure what you call the cut there, but I'd love to see your take on beef short ribs.
that is a fine looking piece of meat
Ah here😍
Ya wouldn't see that on the Sunday Lunch page😆😆
Just a couple knobs of butter, I counted about 8 haha. Good stuff Scott.
That was a stonkin piece of beef and cooked with no fuss just how I like it. Did you buy it in Pembs. If so where from. Just curious.
Mate, I am salavating, that looks awesome. Do u know where the word Paddywhack comes from? I have heard it before but no idea of the origin of it. Chrz.
just a couple of knobs of butter..... hahahaha awesome!
I've never tried mustard on steak. I'm going to have to give it a go
PapaKryptoss make sure you try with English mustard ('Colmans' preferably), which is hot like horseradish. It will taste shit with the vinegary american stuff. Save that for hotdogs.
Oh My Lord, I have had a thousand steaks and have never seen such a work of Art.
It's afternoon in the UK so this must've been your dinner lol it's about 10am here
how long was that beautiful rib aged for Scott? I normally aged my beef for 14-21 days ,
Scott, was that individually aged and if so for how long?
Pure Gold Mate, Magic. Cheers Moose. 🍗🍗🍗🍗🍗
You've gotta love the music ;o) Great!
Scott, are bone spurs a problem due to sawing through that bone?
please make a video of cooking the rolled brisket, would love to see that.
thats the meat icon in every game
Do you not like cast iron for searing beef?
Luv luv luv mmmmm
wht did u do with that butter and drippings on the pan?
Yea the Scotty 🔥🔥
Beautiful steak! Ever cook over a wood fire?
Have that sent to my tent Carruthers!!!!
How do you age beef for a fe days prior to cooking?
Yum!