Remove your chop out of the packaging, pat dry and bring to
Pre-heat your griddle or heavy based frying pan until it
sizzles when you add a drop of oil.
Season the meat just prior to cooking. Don't overcrowd the
Massage the steak with a little duck or goose fat forming a
thin film over the meat.
Cook over high heat turning the steak only once after a rich,
golden crust has formed, reduce heat to medium when you reach this
Cook for 7 to 8 minutes on the first side then 5 to 6 minutes
on reverse side for medium rare.
Alternatively, if you wish you can pop the Cote De Boeuf into a
pre heated oven 200°C and finish cooking for 8 to 10 minutes after
searing on the top of the stove.
Finish by adding a large knob of butter and basting the chop
for a minute or two, simply spoon over the melting butter to enrich
Leave to rest in a warm place at least 7 to 8 minutes before
The meat will become more firm as it cooks, gently press with
your thumb; the more spring back you get the more well done your
meat is. For a medium rare steak it should have a soft feel with a
little spring back.