How to Cook a Côte de Bœuf (Rib Eye Steak)
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- čas přidán 10. 09. 2024
- Get Laurent's recipe for Garlic-Roasted Côte de Bœuf:
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Award-winning chef Laurent Gras demonstrates his technique for pan-roasting a Cote de Boeuf in his digital cookbook, My Provence, available for Macs, PCS, Android tablets, and iPads.
Visit our website for more chef features and recipes:
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I made it this way recently, but as a twist added whole Thyme sprigs to the garlic and butter during cooking and it was awesome!
By the way, I followed the step-by-step from this video and it was phenomenal
i love how he says that well done is the good luck!
I just bought a cote de beuf for my birthday! Look forward to following your instructions!
would you like some steak with your butter?
Yes please.
Not how I normally cook my steak but this looks incredible.
Mmmm! A Fred Flintstone size ribeye dripping in a lake of butter ! I can feel my arteries hardening as I'm watching this, but it looks so tasty too, hehe!
Homeboy went to Paula Deen's School of Butter-Cooking.
french people cook with more butter than southern people.
@@TheIdiotChallenege idk i'm french and it feels like way too much butter
Nothing wrong with this cook demo at all. Perfectly logical...and delicious. btw, the subtitles are by a Google bot and not always word-for-word accurate..
I Loved your video cooking demo, Thank you very much for your time, effort in sharing!
Great video. I have tried it today for the first time, was amassing! Thanks for sharing!
It's almost the weekend. Indulge!
#Chef Laurent Gras shares his favorite way to prepare a #steak.
..
I loved watching you prepare this. I guess the french make everything look good.
Very good and funny videos bring a great sense of entertainment!
110F is about 43C - that's way short of medium rare. 50C is rare according to most people's calculations and if the temp 5C through resting, it's still only 48C. Thats still 7C short of medium rare.
well this was a thoroughly explained video
After all that he doesn't show us the cut steak
DUDE HOW DO YOU NOT SHOW US THE CUT STEAK!!!!
Exactly what I was looking for, thank you very much.
I loved It thanks ❤
"So now I'm going to remove some of the cooking fat." Sounds healthy...then he sticks 2 ibs of butter in it.
The point is that burnt polyunsaturated fats are toxic. Butter, as it is monounsaturated does not oxydidize as fast
French accent is funny, nice video learned a lot from it.
i usually grill my steaks but even 10 years later I still refer to this when I feel lazy and just want to cook a quick striploin steak (s) medium rare on my Lodge pan. I use onions or shallots when I put the garlic, take the steak out when its 110 degrees and put in baby tomatoes, asparagus. Home made garlic bread from Spain on a fork recipe tops it off. All this within 15 minutes which Is fast food for me.
first time seeing someone cook a piece of steak adding the full stick of butter, damn
How old is the steak ?
A well-presented video - thanks.
Wow! Delicious.
DAMN! That steak looks delicious!
ok now i see why you only eat this once a month.
Chungchile funny
where is the final shot?????? don't get to see him cut it ???
Wife: where's the butter?
Husband: I used it for the steak.
Wife: all of it?
Husband: every last drop
Wife: but there's no butter for my bread
Husband: sorry, the steak needed it more
That steak didn't look dry age. Was it only aged for a short period of time?
not even for 1 minute!
This is beautiful!
No idea why people are freaking over the butter. In steakhouses, it's very common to use a whole stick of butter.
Dennis K. Why so much tho can't u get same affect with half
Damn that looks good.
flavoursome....FLAVOUR SOME ARRRRRRRRRRRRRRRGGGGHHH
You'll never eat steak another way! I love to add fresh thyme and rosemary to mine while basting.
Soooooooooooooooo can we talk about how the steak turned out at the end or?
The big secret .....
3h du mat tu m'as donné envie de me taper un GIGA Steak.... C'est dommage qu'il y a pas la découpe. Ca m'aurai achevé
He is letting it rest in a cast iron guys, which will carry over heat. I bet that steak turned out perfect mid rare...this is how I cook my steaks and how I cooked the, when I worked at Citrus, this chef is legit
i like how he is like me in his kitchen tools handeling thje steak who cares for clippers u got a spoon in your hand already use that and your spare hand
Wrong type of salt dude. Table salt is not correct. Maldon salt or kosher salt. table salt will not penetrate the meat.
Nice
What if you don't have a cast iron but, just a regular pan?
@Max you'll probably kill your regular ( teflon coated) pan, as it is not made to withstand very hot and prolonged heating. Only cast iron or stainless steel can take that...
Man that is a ton of butter, I would still eat that steak though lol
Just curious..what type of oil is he using in the beginning?
+Blake Fabacher It could be coconut oil ,or a light vegetable oil
Ive tried it with canola and it didn't taste too good...but then tried it with a vegetable oil and it was great. I'll give coconut oil a shot next...I never thought of trying coconut oil lol!
+Richie B Canola oil is flavorless so how is what you're saying possible?
Since when is canola flavorless?
*****
What I mean is that it's a neutral oil.
adding the butter is the best part of it…..
I had 2 heart attacks just watching this video...
I bet Elvis would have enjoyed this , he liked Bananas fried in a LB of Butter..
lol
110 medium rare? Rare is 115-120. Curious why you didn't pop the steak in the oven for a few minutes to get to a better temperature, maybe 130 instead?
+weaverpsu
Only thing I can think that he means is to pull it from heat source at that temperature, and by resting will reach desired doneness. Even still, usually only get a 10° dump, which is still below 125 - 130° for medium rare.
+Dale Doback yeah weird, oh well
That's right. No one will want to eat the steak at 110, it will be so rare as to be a waste.
French have a different conception of "rare" than Americans, deal with it...
Wait you don't sear both sides? You don't peel the garlic?
He did sear both sides, and there's no need to peel the garlic when all you're using it for is to flavor the butter.
Cooking one now HAHAHA
where the fuck is the sliced steak?
Lets put some ice cream on top too.
Why not use kosher sea salt or maldon Sea Salt flakes. . .instead of granulated salt I mean. . .
Türkçe olabilir mi idi?
Needs more butter!
If he had just cut into the steak no one would be talking shit. Always cut into the steak.
WROOOOOOONG
you must show the final product when you slice it, test the tenderness and even taste it. C'mon
And that, ladies and gentlemen, is French cooking in a nutshell: take a perfectly good piece of meat, roast it in the pan and put shitloads of butter on it!
You don't bast with the oil. Use the butter, garlic. Where's the rosemary, and/or Thyme?????? You also need to crush the garlic!!!! You don't rest the meat in the pan!!!!
cholesterol readings?
Well done = good luck! 🤣
No pepper?
imagine being a dishwasher and having to clean all of those burnt pans
its to bad your not at l2o anymore. they went downhill since you left!
Ok so rib beef and 4 packs of butter and garlic and wait 20 mins
Is there any reasoning behind not peeling the garlic?
yeah because since the pan is so hot if u peel it, the garlic will burn easily
ALEX Galarza what about pepper? normally marinate the meat with paper and salt..
Maizatul farisah I always use paper to season my meat
Broward County yeaahhh me too !
Maizatul farisah let's meet up
So we can cook together again
Has anybody tried this with coconut oil? How did it turn out
+Jeremiah Dube I wouldn't recommend coconut oil for steak. You will taste the sweetness and in my opinion, you should save the coconut for fish, chicken, and veggies instead. The butter is overkill in my opinion also. A thick steak like this is usually seared and then put in oven. He is basting it in butter to help the cooking process as well as deliciousness.
Show me something I don’t know!
you know you messed it up when you are too scared to cut it in half before the video ends
Heavy breathing
Tell Ferris I said hi
Ummm..........Not showing the finished steak being cut into and tasted = FAIL
You look like Lionel Messi (with glasses)
Slice that shit bro!🌝
Vive la resistence
DO NOT BASTE!!! That side will never sear properly!! Oiy Vey!!
my first thought as well.
Why not?
No it will not dry out. I pan sear 3 minutes a side and then in a 450f oven for around 8 minutes with butter for that size. Resting for at least ten minutes and it is perfectly juicy. Cast iron pan is best to use.
Tobias Beer Baste once you flip the steak. The surface of the steak needs to be very dry to have a good sear, when you start basting the raw side before flipping it it is pointless. The baste should be done to help additionally build the crust once its already initially seared
Attilio Rizzo Jr. Correct
I'll never get these videos. I do this at home and my house is full of smoke in 3 minutes!! Fire Department is on the way!!
There is something about this geeky looking chef that is so freaking hot! I am in love......
this guy is making steak with his butter
i would have liked to see him cut into it and take a bite
Intéressant mais c'est regrettable que vous n'indiquiez pas les quantités EXACTES de chaque ingrédient... Un peu de ceci, un peu de cela... "Ajouter du beurre dans la poèle près de la moitié"... La moitié de quoi ???? Votre recette manque énormément de précision en ce sens et c'est vraiment dommage, surtout que je n'ai pas pour habitude d'essayer une recette "au pif"...
why don't you do that cooking for 4
this sucks he doesn't eat it
WHERE IS THE SLICING :'(
"Caramelize" the Beef ?
BROWN the Beef,... There's no Sugar in Beef ;)
Damn good looking steak though.
+David Lomm ummmmm. You don't understand beef do you?
andrew mata
I don't ?
Caramelization happens with Sugars (starches) in foods through pyrolysis,... Browning of meat happens via the Maillard reaction from Amino Acids in meat,... Meat does not really contain sugars.
+David Lomm nice uneducated / uninformed google search. you should make a video about this.
andrew mata
Okay,... So please tell me how I'm "uneducated" & you are so superior & intelligent,... That is, if I am worthy of your superiority ;)
andrew mata
Oh yeah,... I also would would love to be "educated" on Prime Rib please Mr. beefmaster,... What is it, where should I get it & how should I cook it because I lovs me some Prime Rib.
I need a few weeks off from work. I am going to cook a steak in this method so my arteries clog up and I get to sleep a week in the hospital and look at all the hot RN ladies.
Thats the Poele technique you plebs
WHAT HERBS IS THIS LITTLE FRENCH FREAK PUTTING ON AT THE END
Oh yeah likes me some deep fried ribeye......
Wrong salt. Use kosher!!!!!
This is bullshit - just because he speaks English with a French accent doesn't automatically mean he can cook
I mean you kinda saw him cook the steak, in the video.
That kinda means he can cook......
Joker Toker
That searing myth got busted years ago. It's just for flavor.
But I'll stick with Ramsey's method for cooking a steak.
You should have cooked it on a iron steel pan, not a cast iron one but great
your burning the fucking steak
Yes, I am sure a 3 starred michelin can't properly cook a steak.
Rest for 20 minutes??? I prefer my steak hot thanks.
So many wrong things you said and done, watch a real chef, or better read a book.
I couldnt understand what he said, the last thing that he put on it before he took it out to rest.
+shanegalang2 "If you want it well done, then it's good luck"
It was salt, but pronounced in French.
Lionel Messi!?
the oil is burned ...
they really aren't about to show him cutting it......? WHY IS NOBODY TALKING ABOUT THIS?!!
Fucking ruined this steak. Can anyone cook a fucking steak anymore
+William Russick How?
Hahaha. Gotta love the internet.
The garlic look more like shallots.
because the skin is left on