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Food

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.

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