Côte de Boeuf - Help Me

[mattdaniels]

Having watched James Martin cook côte de boeuf for Sir Stirling Moss (ffwd to 35 mins) I've decided I need to try this.

So I've bought a single rib of beef:



How do I trim this up for côte de boeuf? Is it a case of French trimming the bone and trimming the top, per the green line here?

[marshalla]

Looks about right to me.

If you're stuck for ideas for the trimmings, send 'em to me

[21TonyK]

No need to trim unless you want to. I used to trim ours as you suggest but I was doing 20 at a time and the trim was then useful for mincing and it looks a bit neater for presentation.

One thing that did strike me was how long JM cooked it for. 30+ minutes at 160!!! That's overcooked for me.

[mattdaniels]

What would you recommend Tony? It's 1.5kg. I have a thermometer so was going to check it periodically anyway.

[krallicious]

I'm also one who doesn't trim as it tastes bloody good.

I normally go for around the 100C mark until you have the internal temperature you want and serve with an anchovy butter.

[21TonyK]

Too late if it was for tonight but I always go for an internal temp of 55 then sear and rest. Maybe go 140 for 30 minutes, regularly basting and check.

[peter tdci]

21TonyK said:

One thing that did strike me was how long JM cooked it for. 30+ minutes at 160!!! That's overcooked for me.

Well, Sir Stirling did specify 'English' medium! I'm guessing he doesn't contribute much to the 'steak a la man' thread here

[Pete Franklin]

21TonyK said:

Too late if it was for tonight but I always go for an internal temp of 55 then sear and rest. Maybe go 140 for 30 minutes, regularly basting and check.

Tony when I cook beef joints rare or med rare I remove from oven at around 42dc did so with a 1kg topside joint tonight rested for 30 mins and at that point internal temp was 56dc so perfect cook for my tastes. If it's in until 55dc and then sear don't you end up with over medium?

[21TonyK]

Pete Franklin said:

21TonyK said:

Too late if it was for tonight but I always go for an internal temp of 55 then sear and rest. Maybe go 140 for 30 minutes, regularly basting and check.

Tony when I cook beef joints rare or med rare I remove from oven at around 42dc did so with a 1kg topside joint tonight rested for 30 mins and at that point internal temp was 56dc so perfect cook for my tastes. If it's in until 55dc and then sear don't you end up with over medium?

Sorry, should have been clearer. 55 sous vide. As you say, for oven a lot less.

[mattdaniels]

21TonyK said:

Too late if it was for tonight but I always go for an internal temp of 55 then sear and rest. Maybe go 140 for 30 minutes, regularly basting and check.

Thanks, will have a go tonight.

[21TonyK]

mattdaniels said:

21TonyK said:

Too late if it was for tonight but I always go for an internal temp of 55 then sear and rest. Maybe go 140 for 30 minutes, regularly basting and check.

Thanks, will have a go tonight.

As previous, go lower on the internal temp. I was half thinking sous vide when I said 55, that's what I would aim for in a water bath. Maybe go mid 40's and check. You can always run it back through the oven a little more if needed.

Lots of fresh thyme and clarified butter

[Adamski69]

Nice looking piece of beef that dude.
I am sure it will be awesome no matter how you do it!

Edited by Adamski69 on Monday 25th January 16:20

Edited by Adamski69 on Monday 25th January 16:20

[mattdaniels]

21TonyK said:

mattdaniels said:

21TonyK said:

Too late if it was for tonight but I always go for an internal temp of 55 then sear and rest. Maybe go 140 for 30 minutes, regularly basting and check.

Thanks, will have a go tonight.

As previous, go lower on the internal temp. I was half thinking sous vide when I said 55, that's what I would aim for in a water bath. Maybe go mid 40's and check. You can always run it back through the oven a little more if needed.

Lots of fresh thyme and clarified butter

Did 140 for 30 minutes, gave it another 5 or so, it was 42C when it came out of the oven.

Was very nice, the only downer for me was that I didn't get the outside coloured enough (well, at all really) at the end. Next time I will let the frying pan get properly smoking before that final sear.

Thanks Tony and everyone else for the advice

Gratuitous money shot:

[Murph7355]

That looks good (and in the photo the outside colour doesn't look too bad to me!).