Kenny Tutt's Côte De Boeuf, Tomahawk & Chateaubriand
The sharing cuts of beef have had a real resurgence with the boom in sharing meals or family style as it is referred to in the states.
The famous côte de boeuf is one of the ultimate sharing steaks. Cut from the rib, it offers both succulent meat and great marbling. The very on trend tomahawk is exactly the same cut but with the rib bone left at full length which makes for a real showstopper. The chateaubriand is essentially a very fancy off-cut of the fillet. All of these benefit from a great sear, woody herbs, garlic, and a generous portion of butter.
Best served medium – medium rare. The rib cuts benefit from the fat being rendered so work best medium.
Medium-Well done: 65°C