Côte de boeuf with chimichurri butter

Enjoy Tom Kerridge’s côte de boeuf with chimichurri butter, fries and a green salad for an alternative Sunday lunch or special weekend family meal

  • Prep:15 mins
    Cook:13 hrs 10 mins
    plus 1 hr chilling
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 502
  • fat 41g
  • saturates 20g
  • carbs 0.5g
  • sugars 0g
  • fibre 0.3g
  • protein 33g
  • salt 0.5g


  • 800g côte de boeuf (single bone rib steak), at room temperature
  • 1tbsp sunflower oil
  • 25g butter
  • fries and rocket salad, (see below), to serve
  • small bunch coriander, finely chopped
  • flat-leaf parsley, finely chopped
  • 2 garlic cloves, crushed or finely grated
  • 1 small red onion, finely chopped
  • 1 green chilli, finely chopped
  • 2 tbsp red wine vinegar
  • 200g softened butter


  1. For the chimichurri butter, tip everything into a medium bowl, season, then beat with a wooden spoon or spatula to combine. Scrape onto a sheet of baking parchment, then roll into a sausage, enclosing the butter in the parchment, and twist the ends to seal. Chill for 1 hr until firm. Will keep chilled for three days or frozen for a month.

  2. Heat the oven to 110C/90C fan/gas ¼, or its lowest setting. Put the beef on a baking tray and cook for 2 hrs 30 mins-3 hrs, or until the internal temperature reads 55C when tested using an instant-read thermometer. If you don’t have one, press the beef with your finger – it should feel soft for rare, lightly springy for medium-rare and firm for well done. (See tip, below.)

  3. Remove the beef from the oven. Heat the oil and butter in a large frying pan over a high heat until the butter is foaming. Season the beef generously with salt and cook in the pan for about 4 mins, or until deeply golden. Turn over and repeat on the second side. Melt a few thick slices of the chimichurri butter over the steak as it cooks. Serve immediately in slices alongside fries and a rocket salad (see below), with any extra chimichurri butter on the side.

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