Lara Battigelli shares a viral recipe for a reason! This rich, flavour-packed Irish Hereford Prime Côte de Boeuf, paired with spicy cowboy butter and crispy Parmesan wedges, is a serious showstopper.
Ingredients
100g butter
Zest of 1 lemon
1 tsp paprika
1 tsp cayenne
1 tsp chilli flakes
1 tbsp chopped parsley
1 tbsp chopped chives
1 heaped tsp Dijon mustard
4 cloves minced garlic
Parmesan Wedges
400g Rooster potatoes (skin on, cut into wedges)
1 tbsp flour
Aromat (to taste)
Salt & pepper
2tbsp grated Parmesan
1 tbsp olive oil
Method
Preheat oven to 180°C and let the Côte de Boeuf sit at room temperature for at least 30 minutes to ensure even cooking.
Parboil the potato wedges for 4 minutes, then drain.
Season the wedges with flour, Aromat, salt, pepper, Parmesan and olive oil. Shake well and air-fry at 200°C for 18–20 minutes.
Heat a pan until very hot. Season the steak with salt, pepper and a little olive oil, then sear on all sides.
Transfer the steak to a roasting tray.
For rare: roast for 15 mins
For medium: 20 mins
For well done: 25 mins
While the steak cooks, make the cowboy butter: melt the butter and stir in all remaining butter ingredients.
Once cooked, rest the steak for at least 5 minutes and baste generously with the cowboy butter.
Carve by removing the bone and slicing against the grain.
