Roasted Côte de Bœuf with Herb Butter

Pat the côte de bœuf completely dry with paper towels. Season all surfaces — including the bone and fat cap — evenly with fleur de sel and black pepper. Place uncovered on a wire rack set over a tray.

Refrigerate uncovered for 48 hours to dry-brine. Remove from the refrigerator 1 hour before cooking and allow to come to room temperature.

Meanwhile, make the herb butter: beat the softened 120g butter together with the garlic paste, parsley, tarragon, chives, Dijon mustard, lemon zest, and cayenne until fully combined. Season lightly with salt. Spoon onto cling film, roll into a cylinder, twist the ends tight, and refrigerate until firm.

Preheat the oven to 220°C (200°C fan / gas 7). Set a large cast-iron or heavy ovenproof skillet over the highest heat until it begins to smoke lightly, approximately 3–4 minutes.

Rub the steak all over with the neutral oil and place it flat in the screaming-hot pan — you should hear an immediate, aggressive sear. Sear undisturbed until a deep mahogany crust forms, approximately 3 minutes per side, then sear the fat cap upright for 2 minutes, holding it with tongs.

Add the 30g basting butter, thyme, and rosemary sprig to the pan. Tilt the pan and baste the steak continuously with the foaming butter for 1 minute.

Transfer the skillet to the preheated oven and roast until a meat thermometer inserted into the thickest part away from the bone reads 54°C for medium-rare — check after 15 minutes and then every 5 minutes thereafter.

Transfer the steak to a wire rack and tent loosely with foil. Rest for 15 minutes — the internal temperature will rise to about 57–60°C during this time as residual heat continues to cook the meat.

Slice the herb butter cylinder into rounds approximately 1cm thick. Carve the steak by cutting the meat away from the bone first, then slicing across the grain into 1.5cm portions. Arrange on a warmed platter, lay 2–3 rounds of herb butter directly over the hot slices, and serve immediately.