Culinary Arts

Pan Roasting: Côte de Bœuf

Thomas Keller

Lesson time 21:42 min

Chef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. Learn how to air-dry, truss, and roast a rib steak, and how to prepare a maître d’hôtel butter for the final flourish.

Thomas Keller
Teaches Cooking Techniques II: Meats, Stocks, and Sauces
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.
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Improve your skills in the kitchen

As a follow-up to his first MasterClass, Chef Thomas Keller devotes his second cooking class to beef, duck, chicken, pork, and veal, and the techniques he uses to prepare them. Learn to sauté, pan and oven roast, braise, fry, and grill, and how to select the best cut of meat for each technique with confidence. Then, learn to make the stocks and sauces that are essentials in Chef Keller’s restaurant kitchens.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Impeccable technique, Chef Keller exemplifies what he teaches by demonstrating it in his movements. He has a very patient demeanor which makes the lessons all the more interesting. I wish many of his techniques were part of my own culinary school education. I learned quite a but by Chef Keller's example. Well worth the money!

Given me much more comprehensive knowledge of origin and derivation of stocks and sauces

these lessons on sauces were exactly what i was looking for, with the right foundation i can build my skills from here

Great improvement in my stock and sauces. I had many questions answered. Thank You. I love Thomas Keller's style.


Juliana F.

Awesome class! As Im from Brazil veal is not that easy in here, which stock can I use to substitute Veal Stock?

Chris B.

I've noticed in several of these episodes that Chef Keller often touches raw meat and then touches other things like the oil bottle, and even other ingredients, like salt. I'm constantly washing my hands when touching raw meat so as to not contaminate other things. Do I not need to be as careful as I think I do?

Nancy A.

This was great and can’t wait to try it as I had only seen those at the market but looked daunting to cook. I had made a delicious compound butter before and put on steak but was having trouble getting it to melt as I wanted and the blow torch is the answer! His compound butter is simpler and flavors sound delicious so will try it. He doesn’t specify to cut meat against the grain and I think that is what he did but can anyone verify? I love how detailed he is and the pace in which he explains things. Not rushed. Thanks Chef Keller.

Rita L.

Hi Chef Thomas, Made this Ribeye and maître d'hôtel butter served with creamy spinach (recipe from Chef Wolfgang) and mashed potatoes for dinner yesterday. Ribeye and butter sauce is delicious. Enjoy your lesson. Thanks!

A fellow student

As a question Mr. Keller (and to all interested), I noticed that the salt penetrated into the muscle, much faster then fat (very early in the process). Why does that occur?

A fellow student

I viewed this lesson multiple times and really studied the technique and skills. My first preparation was even better than I had hoped and one of my guests told me that he felt as if he was eating at Peter Luger's. Bravo, Chef Keller!

A fellow student

As one of the pioneers of the technique, I wish he would mention sous vide in these videos.

Yvette P.

Do you still need to salt it and let it sit overnight if you're using kosher meat that has been previously salted?

Ted H.

So far the best lesson Tom has done. I think it is one of his favorite dishes and it shows.

Lindy F.

This was a great lesson that left my mouth watering. A ribeye is by far my favorite cut, but I'd never gone for the bone-in double cut Côte de Beouf. The taste was outstanding, and worth the cost (which was $68 if anyone is curious). Gilding the lily with compound butter was a very, very good idea! Thanks to Chef Keller.