THE PERFECT DRY-AGED COTE DE BOEUF

METHOD

Remove your steak from the fridge to get to room temperature.
Season liberally with sea salt and cracked pepper. Preheat your oven to 230c. Leave the rack in the oven with a tray underneath.
When your oven is red hot and your steak is at room temperature, oil
it gently on both sides. Carefully place your steak directly onto the
rack and back into the oven. Set the timer for ten minutes.
After ten minutes, reduce the heat to 190c. Set a timer for 20 minutes.

After 20 minutes, check your steak. The internal temperature of the
meat (check in the thickest part of the muscle) should reach 55c.
Remove from the oven and top with 50g of Sublime flavoured butter –
I would recommend either the Truffle, Himalayan pink salt or the
Bearnaise flavour. Rest somewhere warm for 10-12 minutes.

To serve

Remove your steak from the bone with sharp knife. Carve
your steak into 8-10 slices and drizzle over any melted butter and
steak juice.
I recommend serving this beautiful steak with some chunky hand-cut
chips, a red wine sauce and some sauteed green beans.