Côte de bœuf

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Preparation

1.2 kg côte de bœuf
Olive oil
Pepper
2 cloves of garlic
3 sprigs of rosemary
Peel and finely chop the garlic. Rub the côte de bœuf with olive oil and garlic, season with pepper. Place the meat on the stainless steel tray, insert the food probe, lay the rosemary on top of the meat and put into the cold cooking space. Cook.
Soft roasting with steam, to food temperature 55°C (max 2 Hrs)
Fleur de sel
Season the meat after cooking with fleur de sel and fry briefly on all sides in a pan or grill pan. Let the meat rest, carve, drizzle with olive oil and season with fleur de sel and pepper.

Tips

The meat can be finished off on a barbecue.

Stainless steel tray

Quantity Ingredient
2 cloves of garlic
3 sprigs of rosemary
1.2 kg côte de bœuf
Fleur de sel
Olive oil
Pepper

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