From Thomas Keller's MasterClass

Pan Roasting: Côte de Bœuf

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.

Topics include: Pan Roasting: Côte de Bœuf

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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.

Topics include: Pan Roasting: Côte de Bœuf

Thomas Keller

Teaches Cooking Techniques II: Meats, 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.

Reviews

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

Very well presented topics. Not just recipes, but the why and how of great cooking. I will have to rewatch many of then to get all of the info contained

I cook at home, but these classes have inspired me to not take the route of "good enough" but to make the best possible food at all times. My family deserves to eat beautiful food.

I was disappointed with the first Thomas Keller Masterclass, because I thought it was too basic. This series delighted me ... I learned a lot and enjoyed every moment. Any chance Chef Keller could teach another segment?

Very informative and inspirational! Want to practice these techniques right away as soon as I get the equipment and ingredients.

Comments

Steven S.

Thomas Keller is an absolute joy to watch work and teach. You can tell the man really loves what he does and cares bout what he is producing. It's inspiring. Watch the way he moves and manipulates his tool. How he is always cleaning. It just awesome to see a skilled cook move with elegant confidence you can't really find in another format. Superb! Also I laughed my ass off when you poured all the butter over the Côte de Bœuf as the end.

Julie

My daughter gifted me Chef Keller’s Master Class. I must say it was one of my most favorite gifts. I have been cooking for the pleasure and enjoyment of friends and family since I was 8 years old. This meal was a joy to prepare and a delight to eat. I added Cauliflower Mash w/ Parmesan. Thank you, Chef Keller, for helping me refine my techniques and pleasure all those who eat y creations! Merci beaucoup!

Sound of an open mind

Chef Keller, this was a very useful class. Touched on most of my questions from class 2. Could you please name different salt types, cooking fats, beef breeds and their taste contributions?

NIKI F.

I loved how Chef Keller made the maitre d'hotel butter. Couple times a year I will make home made butter, I roll it in parchment paper. Chef Keller's technique is much better and I love how he seasoned the butter. Much better than what I have been making. Can't wait to do it in a more refined manner! This five star lesson for the Cote de Boeuf is heaven! What a celebration! I'm so hungry!

Don H.

Fabulous recipe - had to locate a good butcher to get the right cut (ended up about 1/2 pound larger), but made it for friends with a puree of celery root, potatoes and leeks using Chef Keller's methodology for parsnip puree from intro class. Big hit! As always took me three tries to get the compound butter - but I ultimately figured it out.

Carlos Gerardo R.

how long would the compound butter last if keeping it in the freezer for later use.

Thomas S.

How do you keep the stove clean from all the splatters.. Also do you have an overhead vent above your stove?

Margaret E.

well I'm hungry now too. I'm curious, the oil was taken out of the pan, but then he added oil and butter back in. Does that just make it clearer?

Brian

Took me a couple times because I was a little slow on the searing and basting part and also had a thinner piece of meat so I made a very well done steak. Second time around it came out a lot better.

Kevin C.

Cooked Côte de Beouf for dinner tonight. Followed Chef’s instructions per the lesson and it was extraordinarily tasty. Ok, so my “plating” leaves a lot to be desired, but Shazam, this hit the spot with my crew.