Every now and then our inner carnivore craves something especially satisfying. In this mouthwatering video from our latest digital cookbook, Laurent Gras: My Provence, three-star Michelin chef Laurent Gras demonstrates a foolproof way to cook a Côte de Bœuf, also known as a bone-in-rib eye. He learned the technique early in his career at the famed Hôtel de Paris in Monte Carlo and still prepares Côte de Bœuf this same way at home today.
Cooking a Rib Eye Steak with Garlic and Butter from Alta Editions
Voilà a mouthwatering steak!