HOME > Chowhound > Home Cooking >

Discussion

Slow cooked cote de boeuf

  • 4
  • Share

For me, the king of the steaks. Recently taken to cooking them ( big fat dry aged from local butcher in yorkshire) at 45c (113f) then finishing them off on the bbq over smokey apple wood for a couple of minutes. Very tasty and tender. But would it be better to grill first then slow cook? I'm worried the latter would produce a leathery skin, but most slow roasting techniques seem to do the searing first. I've probably got a barrel full of other things to worry about but this seems to be front of mind.

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. Different strokes, and all that jazz, so it obviously boils (or broils) down to personal preference. That said, my experience is that slow cooking first (I use sous vide) and then searing/charring last gives a brighter, more distinct flavor. Admittedly I've only charred first and sous vide after one time, but that single experience was enough to convince me not to do it again. For me, that "reverse process" seemed to "wash out" the flavor I had looked forward to. Something like an old Peggy Lee song of decades past: "Is that all there is?"

    2 Replies
    1. re: Caroline1

      I sear before and after, that is definitely the best way to do it imo. Searing only before leaves you with a product with no crust and that sucks. Searing only after means the Maillard reaction was only happening very briefly. Searing both times ensures the Maillard reaction is started earlier so it continues during sous vide. That develops great flavors but it still needs to have a sear after the meat is done, that is what really makes the crust good.

      I assume you are talking about sous vide OP

      Sear
      Cook sous vide
      Unbag and freeze for 10 minutes
      Sear again briefly with a hot pan/grill/torch to develop a nice crust

      1. re: EatFoodGetMoney

        Thanks for the tips - I don't sous vide - but slow roast with a thermometer as in http://www.theguardian.com/lifeandsty.... Before and after makes sense, the prior process allowing the smokiness and caramalisation to imbue while the latter providing the
        crustiness. You've unblocked my thinking, thanks again. Btw here in uk beef is quite expensive and the above recipe works wonders on cheaper cuts.

    2. That's a thick, bone-in rib eye, right? I sear one side in a CI skillet, turn and then put in a 400 oven til my desired IT.