I'll never apologise for my love of all things meat. I absolutely adore steak and one of the most decadent cuts of all is the Côte de Boeuf. Some butchers call it the Cowboy Cut but I know it as something which will cost you a small fortune in a restaurant but is stunningly easy to cook at home for a fraction of the cost.
This cut of beef is basically a ribeye with the bone still attached, or a slice of a beautiful rib roast - it's enough for one very hungry person (The Hubs) or one with more self-restraint who wanted leftovers for some delicious sandwiches the following day (me).
This cut of meat is too dense to be cooked on a BBQ or a griddle pan alone. It needs to be seared on the heat, then slowly cooked in an oven to ensure the bone conducts the heat into the centre of the beef. Here's how I did it...
Cooking a perfect Côte de Boeuf
Preheat a griddle pan until it's very hot and preheat your oven to 140c/Gas Mark 1. Pat each steak with some kitchen paper, season very well with lots of black pepper. Don't bother with oil - there's enough fat in this cut of beef to self-baste. And you're right, I forgot the salt. Only ever use it when the meat has cooked as otherwise it draws all the moisture out and tough steak is horrible.
Sear the steak for 5 minutes on each side until it looks like the picture above, then transfer to a roasting tray, put into the oven and cook for about 30 minutes for rare or 35 for medium. If you like well done meat, you should be ashamed of yourself. Don't ruin this by turning it to shoe leather...
Remove the steaks from the oven, season again with more pepper and now, finally, the salt, and allow to rest for 10 minutes before slicing and serving.