Steak Frites : Mastering the cuts video 6 .The Finale la Côte de Boeuf

Here is the sixth and final release of the videos, shot by Brian Jones and co-produced by Dino Joannides Dino Joannides and Daniel Young, will form the backdrop of our “why do you love steak frites?” competition on twitter, hopefully inspiring your most poetic, passionate or playful responses. [HOW TO ENTER THE COMPETITION].

The Rib Eye on the bone or Cowboy Steak as Americans call it and Côte de Boeuf as it's known in France is normally cut for two to share so perfect for lovers and good friends.In fact I know some couples who call it the kiss and make up steak. It is basically a thick rib eye with the bone attached. The bone always enhances a steak and this cut presents beautifully and theatrically when carved, and served at the table either in a restaurant or at home . This is one of the cuts that does benefit from aging at O'Shea's it is aged for 45 - 55 days. A well aged and marbled Côte de Boeuf should not need a sauce and is perfect with good Mustard or Bearnaise as a condiment.

In the final video in the series Henry Harris Chef Patron of Racine Restaurant shows how he cooks a wonderful Irish Black Angus Grass Fed and Barley Finished Côte de Boeuf from O'Shea's of Knightsbridge. This combination of chef and butcher has now attained cult status with the cognoscenti claiming it is the best in the world. Henry Harris prefers to use a thick pan as well plenty of butter but as important is resting the meat.