My family absolutely adores steak! It's one dish that gets a unanimous vote at home whenever I suggest it to my kids and husband for dinner. Rightfully so, as it's a good source of protein for muscle growth, bone maintenance and weight management as it gives the feeling of fullness for a longer period of time.
Every summer, something we look forward to in France is my father-in-law's grilled cote de boeuf or beef prime rib. It's considered the most decadent cut, and I am glad Gerald has made it possible for my family to enjoy it any time.
Ingredients
1 pack Gerald Beef prime rib bone in (1-1.5 kg)
Coarse sea salt and freshly ground pepper
2 tbsp olive oil
Coarse sea salt and freshly ground pepper
2 tbsp olive oil
1. Make sure beef is thawed and at room temperature by taking out of the refrigerator 30 minutes before cooking.
2. Preheat oven to 210 C °
3. Brush olive oil on beef and season generously with salt and pepper
4. Sear beef on a grill pan or grill for 3 minutes on each side on high heat, or until it has a nice brown crust and that criss crossing pattern that we all like.
5. Place beef in a roasting pan and toss in the oven for 8-10 minutes for medium rare. This is so, as the beef is too thick to cook all the way through on the grill, and risk making it well done which is a pity for such an excellent cut!
6. It's important to allow the beef to rest for 10 minutes after the desired doneness is achieved. No slicing or poking and just allowing for its juice to get distributed evenly inside.
7. Best served with sautéed extra fine green beans and fried potato slices just as my French in laws prefer it.
2. Preheat oven to 210 C °
3. Brush olive oil on beef and season generously with salt and pepper
4. Sear beef on a grill pan or grill for 3 minutes on each side on high heat, or until it has a nice brown crust and that criss crossing pattern that we all like.
5. Place beef in a roasting pan and toss in the oven for 8-10 minutes for medium rare. This is so, as the beef is too thick to cook all the way through on the grill, and risk making it well done which is a pity for such an excellent cut!
6. It's important to allow the beef to rest for 10 minutes after the desired doneness is achieved. No slicing or poking and just allowing for its juice to get distributed evenly inside.
7. Best served with sautéed extra fine green beans and fried potato slices just as my French in laws prefer it.
