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A majestic côte de boeuf is best cooked on a charcoal barbecue or a heavy iron frying pan or griddle. It is essential that the beef be at room temperature before it reaches coals or pan, otherwise the outside will be blackened by the time the inside warms up. After cooking, it should…


  • For the steak

  • 2 rib-eye steaks, cote de boeuf on the bone

  • For the frites

  • vegetable oil, for deep frying

  • 8 medium Potatoes, peeled and cut into 1cm-thick chips

  • For the mayonnaise

  • 1 egg yolk

  • 1 teaspoon of mustard Café de moutard

  • 12-15ml corn or sunflower oil

  • 3 teaspoons of white wine vinegar or lemon juice

  • Fleur de sel

  • Pepper


  • For the mayonnaise:

  • 1.

    Place the egg yolk, mustard, vinegar and a pinch of salt into a mixing bowl and mix together.

  • 2.

    Very slowly whisk in the oil, a drop at a time, until the mixture starts to thicken, then gradually add the oil in a steady stream, whisking continuously, until you have a thick mayonnaise.

  • 3.

    Taste the mayonnaise and adjust the seasoning.

  • For the steak:

  • 1.

    Preheat the oven to 200C/gas 6 and heat a heavy-based, ovenproof frying pan or griddle over a high heat.

  • 2.

    Sprinkle the steaks with sea salt and freshly ground black pepper and immediately add to the hot pan. Cook, undisturbed, for 2-3 minutes or until a golden brown crust has formed

  • 3.


  • 4.

    Turn the steaks and cook for another 2-3 minutes then transfer to the oven for 5-10 minutes or until cooked to you liking. Remove from the oven and set aside to rest.

  • Perfect Frites:

  • 1.

    Heat the fat to l60°C/325°FR.

  • 2.

    Peel the potatoes (2 per person), then wash them clean of any dirt. Cut them into 1cm slices, then cut the slices into chip shapes. Wipe the chips with a tea-towel, but don’t dry them out completely. In batches to suit your fryer, put the chips into the frying basket and lower into the fat, shaking carefully and regularly as they cook to avoid them sticking together, and let them cook for about 10 minutes The chips should be cooked through and moist right to the centre. Remove the basket of chips and let them drain as you heat the fat to 190°C/375°F. Then give them a quick 2-3 minutes more in the fryer until they are delectably golden. Turn them out onto some kitchen paper to drain off excess fat, then put them on plates or in a serving dish and

  • 3.

    Sprinkle with some fleur de sel (sea salt), and pepper if that’s the way you like them.

  • 4.

    Serve one steak between 2 people, with the frites and bowls of mayonnaise alongside.

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