Serves: 2
Ingredients:
olive oil
Tesco Finest Côte de Boeuf Sharing Steak
sea salt
2 tbsp Tesco Finest Garlic and Mixed Herb Butter with Onion (optional)
You will need: a grill pan (ideally a cast iron skillet), a pair of tongs, and a roasting tray
Method:
1. Allow steak to rest for 1 hr at room temperature before cooking.
2. Preheat to gas 6, 200°C, fan 180°C, with a roasting tray inside. Use a paper towel to pat the steak dry.
3. Rub or brush the steak with a little oil and season with sea salt on both sides.
4. Heat a heavy-based frying pan over a high heat for 2-5 mins until hot. To check your pan is piping hot, sprinkle on a few drops of water – if the water dances around, the pan is ready. Place the steak in the dry pan and cook over a high heat for 2 mins each side, plus 1 min for each steak edge. Make sure you allow the steak to build up a nice, seared crust on a high heat before flipping, and don’t forget to sear the edges. If there’s a thick layer of fat on the edge of your steak, hold it up vertically to brown the fat.
5. Put the steak on the roasting tray and place the butter on top, if using. Cook on the middle shelf of the oven for 4 mins per 100g (rare), 6 mins per 100g (medium) or 10 mins per 100g (well done). If you have a temperature probe, follow the internal temperatures below to cook the steak to your preference. We recommend cooking to medium-rare, which is 55-60°C. For medium, you need 60-65°C. For medium-well, you need 65-70°C.
6. Remove from the oven and baste with the butter. Leave the steak to rest for 10 mins before serving, ideally on a warm plate or baking tray.
These instructions are given as a guideline only as steak thickness will vary slightly.
Pairings
Sides: Tesco Finest Beef Dripping Triple Cook Chips with Aged Parmiggiano Reggiano and Tesco Finest Mac and Cheese with Black Summer Truffle
Sauces: Tesco Finest Peppercorn Sauce or Tesco Finest Béarnaise Sauce
Wine: Pairs well with a Margaux from our Tesco Finest range. The intense flavours of dark fruit, spice and cedar will enhance the rich and intense flavour of the Côte De Boeuf, for a classic match.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.