MasterClass

Pan Roasting: Côte de Bœuf (46x8)

Fecha de emisión: Nov 08, 2018

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.