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.
Topics include: Pan Roasting: Côte de Bœuf
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.
Chef Keller is an inspiration! The care & love for his craft is so obvious, it's been a joy to discover how The Masters become who they are. You have taught me so much. Thank you. - Leigh
He really has a very genuine aspect to his teaching.
keller is an amazing chef and teacher ... comes across as a very nice person.... I come to Yountville annually and see him on property on our daily walks but have never wanted to bother him. this sep/oct I will try to meet him personally to tell him how much I admire his dedication - patience and persistence bud willis, naples fl
Tells us the reasons for what he does and cautions us. Offers suggestions to best achieve the goal of preparation. Uses simple cuts of meat.