Food, Home & Lifestyle
Pan Roasting: Côte de Bœuf
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.
Students give MasterClass an average rating of 4.7 out of 5 stars
Topics include: Pan Roasting: Côte de Bœuf
About the Instructor
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.
Featured Masterclass Instructor
Chef Thomas Keller returns with a second MasterClass to teach the essential techniques for cooking meats and making stocks and sauces.Explore the Class