Cook From Chilled - If freezing at home defrost thoroughly before cooking.
Before Cooking, remove your Cote De Boeuf from the packaging and pat dry any excess moisture before leaving to rest until the steak reaches room temperature. Preheat your heavy based frying pan and lightly season the steak with salt and pepper. Massage the steak with a little oil and place the steak into the preheated pan.
Cook over a high heat until both sides have formed a crust and then reduce to a medium heat. Place the Cote De Boeuf into a shallow roasting tin and place into a preheated oven at 200°C / Fan 220°C / Gas 6 for 8 to 10 minutes. Remove from the oven and add a a nob of butter to the top of the steak before leaving to rest for 10 minutes.
Before serving, remove from the pan and leave to rest for 10 minutes. All cooking appliances vary. This is a guide only.
How do you like your steak?
Rare - Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
Medium-rare - Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
Medium - Pale pink in the middle with hardly any juice. It will feel firm and springy.
Well-done - Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.