COTE DE BOEUF RECIPE INGREDIENTS: (Serves 2-4) 800g Cote de Boeuf Salt and Pepper Olive oil METHOD: If you’ve stored the meat in the fridge bring it out a couple of hours to get up to room temperature, then… Lightly oil your meat and season heavily Whether you are cooking inside or out, when your pan or coals are scorching hot place the meat on the heat to sear the outside and create a nice dark crust – about 5 minutes each side. Once charred place your beef into a preheated oven at 180cFAN for about 10 minutes for rare*. Once your cote de boeuf is cooked, remove from heat and rest for 15 minutes on a warm plate before slicing and serving. Let it rest for 15 minutes. I know, I’ve just repeated this, but it deserves repeating. Without resting your beef will be tough, your morale shot and your friends will slowly leave the table and probably never speak to you again. So let it rest. Notes: Temperature*: use a digital instant read thermometer; it’s the only way to ensure you get it right. See the temperature chart above for doness. Best to remove your meat from the heat about 3 degree below your target temperature. BBQ: if cooking outside on the BBQ, once the meat is charred, finish the meat with ambient heat – i.e. using indirect heat. Move the meat so it is not directly above the coals and close the lid. If you don’t have a lid, scatter the coals to reduce the heat and let cook for another 15 minutes turning a few times. Goes best with horseradish gremolata, rosemary roasted new potatoes and a red wine you can chew!