Grill to oven cote-de-boeuf

I feel slightly bad having negotiated a discount for this piece of meat on the basis it was an uncookable shape.  This turned out to be very much not the case at all.

Cote de boeuf just means a slice of bone-in rib of beef.  In this case extra thick, around 2 inches.

Grill to oven cote-de boeuf, new potato wedges

Quarter new potatoes lengthwise into wedges, toss in vegetable oil, salt and pepper and roast for 45 minutes at 175C, mixing around every 15 minutes.

Pour some oil onto a plate, add salt and pepper then roll the meat around it to coat.

Leave the grill pan to get hot.

Lay on the beef.  Sear well over a high, but not too high heat.  You can listen and smell for the right intensity.

Lift up with a pair of tongs and hold up briefly to get the heat back into the pan.  Lay down again and just sear the other side.

 
At this point the meat is nowhere near cooked through so the next phase is to just place the whole tray in the oven for 8 minutes while the wedges are in there also.  After 8 minutes if you press the meat with the point of a knife it will feel springy and tense like a balloon.  So now you remove it to a board to relax and rest for a good 10 minutes, during which time the heat will spread through the steak, the muscle fibres will all relax and juices will seep out of the meat and gather on the surface.

 Slice with a sharp carving knife and enjoy.

I made some salsa verde to go with it but it was completely unneeded.  It was just beautiful to eat all alone off a hot plate, with a glass of wine and a pile of salt in the corner.