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.

This Master Class helped me gain confidence in, and elevate my home cooking.

I consider myself to be a "foodie" but these techniques and French workbooks were excellent and beneficial.

While I changed the way I cook scrambled eggs from the first class I have more takeaways from this one.

I really enjoyed Chef Keller's class, he has a wonderful way of teaching, he really gets his techniques across. He is so calm, what a pleasure it was taking his classes. There were a lot of French cooking terminologies I didn't know, till now, merci Chef! This is so far the best cooking class I have ever taken. Time to put these lessons to work!


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 T.

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.

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.


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?