Côte de Boeuf with chimichurri butter

Treat yourself to the delicious flavors of Tom Kerridge’s succulent Côte de Boeuf, served with irresistible chimichurri butter. This recipe adds a delicious twist to your traditional Sunday dinner or an unforgettable weekend family gathering and is perfect for anyone looking to elevate their dining experience.

Served alongside crispy French fries and a refreshing green salad, this dish offers a harmonious combination of tender beef, savory chimichurri butter and a refreshing sprinkle of greens. Let yourself be enchanted by the heavenly aromas and enjoy the cheerful atmosphere that this delicious recipe brings to your table.

Ingredients

800g Côte de Boeuf (single-bone rib steak), at room temperature
1 tbsp sunflower oil
25g butter
French fries and arugula salad (see below) to serve
small bunch of coriander, finely chopped
flat-leaf parsley, finely chopped
2 cloves of garlic, crushed or finely grated
1 small red onion, finely chopped
1 green chili pepper, finely chopped
2 tbsp red wine vinegar
200 g soft butter

Preparation steps

Start by making the chimichurri butter.
In a medium bowl, combine all the necessary chimichurri butter ingredients.
Season the mixture with salt and stir everything together with a wooden spoon or spatula.
Take a sheet of baking paper and scrape the butter mixture onto it.
Roll the mixture into a sausage shape, making sure the butter is enclosed in the parchment.
Seal the ends of the parchment by twisting them.
Place the wrapped chimichurri butter in the refrigerator and chill for 1 hour or until solidified.
The chimichurri butter can be refrigerated for up to three days or frozen for a month.
Preheat the oven to 110°C/90°C fan/gas ¼ or the lowest setting.
Take a baking sheet and place the beef on it.
Cook the beef in the oven for about 2 hours and 30 minutes to 3 hours.
Check the internal temperature of the beef with an instant-read thermometer, which should read 145°F (55°C) for proper doneness.
If an instant-read thermometer is not available, press the beef with your finger and determine doneness. It should feel soft for rare, slightly elastic for medium-rare and firm for well done.
Once the beef is cooked, remove it from the oven.
In a large skillet, heat oil and butter over high heat until butter begins to foam.
Season the beef generously with salt and place in the skillet until deep golden brown, about 4 minutes.
Flip the beef over and repeat cooking on the second side.
While cooking, melt a few thick slices of chimichurri butter over the steak.
Once cooked, slice the beef and serve immediately with French fries and a rocket salad.
Serve some chimichurri butter on the side.

Nutritional Information

Equipment and tools

Grilling or BBQ
Sharp knife
cutting board
Bowl
Whisk or fork

Allergen information

Please note that this recipe contains the following allergens:

Dairy products (butter)

If you have specific dietary restrictions or allergies, please be sure to check the ingredients list and adjust accordingly.

Storage and leftovers

If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. When reheating, it is recommended to cut the steak into smaller portions and heat gently in a pan or oven to avoid overcooking.

Health Benefits of Côte de Boeuf with Chimichurri Butter

The recipe for Côte de Boeuf with Chimichurri Butter not only promises a delicious and aromatic dish, but also offers several health benefits. Here’s a closer look at some of the nutritious components of this recipe:

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Côte de Boeuf

Côte de Boeuf, also known as rib steak, is a cut of beef with numerous health-promoting properties:

Rich in Protein: Côte de Boeuf is a great source of high-quality protein, essential for building and repairing body tissue.
Iron Content: Beef is an excellent source of iron, which helps transport oxygen to all parts of the body and supports the production of red blood cells.
Zinc: This cut of beef contains zinc, an essential mineral that contributes to a healthy immune system and aids wound healing.
Omega-3 fatty acids: Grass-fed beef, which is a healthier option, can provide omega-3 fatty acids, which can promote heart health and reduce inflammation.

Chimichurri butter

Chimichurri butter, used as a flavorful topping for Côte de Boeuf, adds additional health benefits to the dish:

Herbs and Spices: The recipe includes coriander, flat-leaf parsley, garlic and green chilies, all of which are rich in vitamins, minerals and antioxidants. These ingredients can support various aspects of health, including proper digestion, immune function, and reducing inflammation.
Red Wine Vinegar: Including red wine vinegar in chimichurri butter provides a tangy flavor and potential health benefits. This vinegar contains acetic acid, which can improve digestion, aid weight management, and help control blood sugar levels.
Butter: Although butter should be consumed in moderation, the softened butter used in this recipe adds richness and flavor. It also contains essential fat-soluble vitamins such as vitamin A and vitamin E.