Cote de Boeuf

Picked up an amazing looking cote de boeuf from a London market today, wondering if anyone has a preference for cook time/temp to get the best results?

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brian_martin2001

This May have what you're looking for: côte de bœuf. Good luck.

Brandon_Byrd_40557

I mean, it's a ribeye. Pick whatever core temperature corresponds to your preferred doneness (I'd go for 54C personally) and cook until the core reaches that temperature.

Rob_Ransome_176184

Yeah I'm familiar with what it is, I was more looking for any insight in to benefits of longer/shorter cook times, the turkey tips Facebook video recently saw Grant cook a turkey breast for 18 hours which they said yielded a better result than one cooked for a shorter time frame.

Brandon_Byrd_40557

From everything I can gather, there's not a benefit of cooking ribeye for extended times, as it's a tender cut with little in the way of connective tissue. If I remember correctly, Dave Arnold suggested on a past episode of Cooking Issues that he'd cook ribeye for slightly longer times (like, say, four hours for a 1" thick steak) but I never was clear on the reason why. At the temperatures you'd want to use, even a longer cook like four hours won't be enough to convert collagen to gelatin, so there's no tenderizing benefit there. I cook ribeye almost exclusively for myself (with the occasional strip steak thrown in when they're on sale) and just cook to core. I have, in the past, done longer times when buying in bulk so that I could fully pasteurize the ribeyes for extended storage, but I never noticed a significant change in texture from cooking a few hours longer. The only time it seems to make sense to cook for extended periods is if you're cooking a full rib roast and have a big slab of beef that needs forever for the core to get up to temp. All the recipes I've seen call for simply cooking ribeye to core, and that's what I do. If anyone's ever done a side-by-side of long cooks for this cut (or know of a blog post or website where this has been documented) I'd love to know. But given all my research (which has been extensive) and practical experience (4ys) with this cut, I just cook to core.

Searing strategies are really the thing to think about with ribeyes, and I definitely recommend a pre-sear (as with all steaks). I'd let it sit on a rack in the fridge overnight beforehand to partially dry out the exterior, pop it in the freezer for 15 minutes or so to chill everything down (thus minimizing any potential gradient and also further dehydrating the exterior), oiling the meat and searing it hard in cast iron or carbon steel while pressing down to ensure an even sear. Then chill it down again (if using a chamber vacuum), bagging, cooking to core, and doing whatever post-sear technique you like to finish. I like to use the grill so the fat gets a bit of char on it, but a simple pan sear with olive oil and a butter baste with garlic and thyme is hard to beat.

tshewman

Often termed so as the cap of the rib eye, if so I would lean toward @Brandon_Byrd_40557 recommendations (I personally prefer 129-131 so it really depends on your taste). If a full rib eye roast I would respectfully submit a 24hr cook at 54c before cutting into steaks is awesome (have done it lower with great results but there is greater risk)

fisher23

+1 with Brandon and Todd, côte de boef 53 °C steaks and 54 °C for roasts. Brandon outlines the procedure I would use, pre and post sear.

Martin_411586

Heston has also done this in the oven at 60C: https://www.theguardian.com/lifeandstyle/2011/dec/14/slow-roasted-rib-of-beef-with-bone-marrow-sauce-recipe

I'm sure this would dry out the meat a bit more, relatively concentrating flavour. Worth a shot? I'd love to see a side-by-side of oven vs. sv

Edit: depending on how thick the cut is, of course. If it's 'only' one rib, I'd sv it for sure.

lfmichaud

Made a great côté de boeuf a few weeks ago. Seventh rib of a dirty five days aged grass fed highland beef.

Seared with a searzall

Cooked a couple hours at 54C

While heating the baking steel on the grill.

Delicious final result. Looking forward to do it again.