What's your beef?

Tue 07 Jun 2011 @ 12:46
Author Georgia Levy

Well, I'll tell you what mine is...côte de boeuf. Also known as rib-eye on the bone, it's exactly that – a rib-eye steak with its rib bone still attached. The bone is a bonus for those who enjoy a good gnawing session and also makes the cut ideal for the BBQ as it is easy to toss around.

Côte de boeuf is a really flavoursome cut as it comes from a well-used muscle and has plenty of delicious fat marbling through it. My meat came from the fantastic butchers Jack O'Shea, who you can find in Selfridges. Jack has a small farm where he breeds several breeds of cattle, with his pride and joy being the Black Angus, which is fed on grass and finished on local grains to give it intensely tasty fat. Jack's beef has the perfect amount of both flavour and fat. I often think that too much of either means you really don't feel like eating very much – and everyone knows that the pleasure of steak lies in quantity as well as quality.

You can roast or barbecue this cut, but I decided to cook it in a heavy frying pan as it's the best way of creating that lovely golden crust.

I heated my oven up to 200C/gas 6, then switched it off (I was going to be using the residual heat later). I then brought the steak up to room temperature and heated a pan with a small drop of oil. I sprinkled the meat with sea salt (also necessary for the golden crust – table salt just sinks in) and cooked it for 5 minutes on each side over a medium heat. I then placed it in the oven (about 50C) to allow it to finish cooking and rest. This is a great way of doing it if you're not ready to serve it immediately. Meanwhile, I fried my padron peppers, which were a seriously good combination with the beef, though I probably wouldn't win any health points with this dinner!

We had an amazing lunch last week at the Hawksmoor in Spitalfields. We shared a porterhouse (like a T-bone) and a prime rib (which is very similar to a côte de boeuf). They have a huge selection of sides such as macaroni cheese, triple-cooked chips and peas & lettuce that can make choosing a bit tricky. They use Ginger Pig's delicious meat so this is definitely the place to go for steak in London – that's if you can't get an invite round my house!

Jack O'Shea, Selfridges Foodhall, 400 Oxford St, London, W1A 1AB, (020 7318 3727)
Hawksmoor, 157 Commercial St, London, E1 6BJ, (020 7247 7392) and 11 Langley St, London, WC2H 9JG, (020 7856 2154)


More blogs


The Queen of Rice Paper Rolls
Tue 25 Mar 2014 @ 15:51


Oh Carolina!
Thu 13 Mar 2014 @ 10:13


The goddess's apples
Wed 12 Feb 2014 @ 12:00

Vegan brownie recipe - As seen on The Graham Norton show
Mon 16 Dec 2013 @ 12:15

A TASTE OF NORWAY
Wed 23 Oct 2013 @ 14:23

The burgers are on Red Tractor!
Mon 16 Sep 2013 @ 11:38

Reader offer: Join us on a cooking holiday in Portugal
Thu 05 Sep 2013 @ 12:29

It's Island life for me
Fri 09 Aug 2013 @ 14:22

Summer staycation, you'd be Scilly not to...
Thu 08 Aug 2013 @ 18:54

Get set for spring!
Thu 28 Mar 2013 @ 12:15

Correction
Mon 18 Mar 2013 @ 14:34

Jamie is best of 2012!
Thu 03 Jan 2013 @ 13:15

The Ideal Christmas present
Tue 20 Nov 2012 @ 14:36

The festival and feasting of Diwali
Mon 12 Nov 2012 @ 17:04

Jamie's Magazine app's out now!
Fri 26 Oct 2012 @ 18:46

SOLD!
Thu 18 Oct 2012 @ 14:35

Calling all readers...win a case of Champagne!
Thu 27 Sep 2012 @ 11:18

Nutritional alterations
Mon 17 Sep 2012 @ 11:18

Shucks away!
Fri 07 Sep 2012 @ 12:29

Cookery workshop tickets: Taste of Greece
Thu 06 Sep 2012 @ 16:38

Magic Cirkiel
Wed 08 Aug 2012 @ 15:29

Happy news!
Thu 21 Jun 2012 @ 11:41

How to butterfly the topside for our Malaysian beef rendang wellington in issue 29
Mon 14 May 2012 @ 15:16

Jamie Mag iPad app
Mon 19 Mar 2012 @ 11:32

Correction: gluten-free recipes, issue 27
Tue 13 Mar 2012 @ 13:40

Tweet & Instagram with us!
Tue 07 Feb 2012 @ 10:56

Tips for entering our food photography competition
Wed 25 Jan 2012 @ 10:09

Interview with David Loftus
Fri 06 Jan 2012 @ 10:22

Medlar jelly recipe
Wed 14 Dec 2011 @ 11:51

Let there be light!
Tue 15 Nov 2011 @ 16:34

CORRECTION!
Tue 15 Nov 2011 @ 14:10

Easiest crackers ever!
Wed 02 Nov 2011 @ 15:03

Our little French address book
Wed 14 Sep 2011 @ 15:19

Do you cut the mustard?
Wed 03 Aug 2011 @ 16:26

Like Maw Maw used to make
Tue 19 Jul 2011 @ 15:03

Oxford Symposium on Food & Cookery
Fri 15 Jul 2011 @ 17:22

The value of pie
Wed 13 Jul 2011 @ 14:51

Jude's ice cream
Tue 05 Jul 2011 @ 12:03

Adrienne espressos herself
Mon 06 Jun 2011 @ 16:37

Paddy power
Mon 14 Mar 2011 @ 15:09

What we're loving at the moment
Fri 11 Mar 2011 @ 15:56

Veally tasty
Thu 03 Mar 2011 @ 16:14

Eating for two
Fri 11 Feb 2011 @ 17:34

Puntarelle alla Romana
Tue 25 Jan 2011 @ 15:08

It's all in the little details...
Tue 21 Dec 2010 @ 13:14

Jamie's perfect roast potatoes, get-ahead gravy and roast veg megamix
Tue 07 Dec 2010 @ 14:44

Colombia Gourmet 2010
Wed 29 Sep 2010 @ 12:59

The one that didn't get away
Fri 17 Sep 2010 @ 13:29

Time for tea
Fri 17 Sep 2010 @ 10:50

Painting the town red
Fri 27 Aug 2010 @ 12:32

Hive Aid!
Fri 20 Aug 2010 @ 16:06

Going Nuts over Squirrel
Mon 16 Aug 2010 @ 15:31

Extra ice-cream recipes
Wed 04 Aug 2010 @ 15:37

Gennaro Gets Saucy
Wed 07 Jul 2010 @ 12:45

Ceviche Masterclass at Gaucho Restaurant
Fri 02 Jul 2010 @ 12:39

A proper cup of coffee
Thu 01 Jul 2010 @ 16:45

"This is not molecular cuisine..."
Tue 08 Jun 2010 @ 16:04

Postcard from Portugal
Wed 19 May 2010 @ 15:16

Bhaji time
Fri 14 May 2010 @ 11:03

Jamie nominated for awards!
Mon 26 Apr 2010 @ 17:37

"Rules and pie crusts are made to be broken"
Fri 23 Apr 2010 @ 16:18

Finger Lickin' Good!
Fri 23 Apr 2010 @ 11:21

Boris bakes!
Thu 22 Apr 2010 @ 16:30

Sex and drugs and sausage rolls!
Tue 13 Apr 2010 @ 15:09

Ormer eating in Jersey
Wed 07 Apr 2010 @ 13:23

Welcome to the new site!
Tue 30 Mar 2010 @ 18:22

Watercress
Mon 22 Mar 2010 @ 16:01

Amsterdam
Fri 19 Mar 2010 @ 13:00

© 2014 Jamie Magazine Ltd. All rights reserved. Jamie is a registered trade mark of Jamie Oliver Enterprises Limited.