Côte de Boeuf with Chimichurri Butter

• côte de boeuf↗800g g

  (bone‑in steak, at room temperature)

• sunflower oil↗1tbsp tbsp
• butter↗25g g
• fries

  and arugula salad (see below), for serving

• small bunch of cilantro

  finely chopped

• flat leaf parsley↗

  finely chopped

• garlic cloves↗2

  crushed or finely grated

• small red onion↗1

  finely chopped

• green chilli↗1

  finely chopped

• wine vinegar↗2 tbsp tbsp
• soft butter↗200g g

Step-by-step instructions

1. 1

   For the chimichurri butter, place all ingredients in a medium bowl, season, then whisk with a wooden spoon or spatula until smooth. Spread onto a sheet of parchment paper, roll into a sausage shape, wrap the butter in the paper and twist the ends to seal. Chill for 1 hour until firm. It will keep in the fridge for three days or in the freezer for a month.

2. 2

   Preheat the oven to 110 °C/90 °C with convection/gas ¼, or the lowest setting. Place the beef on a tray and roast for 2 h 30 min–3 h, or until the internal temperature reaches 55 °C, measured with an instant‑read thermometer. If you don’t have a thermometer, press the meat with a finger – it should be soft for rare, slightly springy for medium‑rare and firm for well‑done. (See the tip below.)

3. 3

   Remove the beef from the oven. Heat the oil and butter in a large skillet over high heat until the butter begins to foam. Generously season the meat with salt and sear in the pan for about 4 min until deeply golden. Flip and repeat on the other side. Melt a few thick slices of chimichurri butter onto the steak while cooking. Serve immediately sliced with fries and arugula salad (see below), with extra chimichurri butter on the side.