Côte de Boeuf

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Anthony Bourdain

Published 2004

  • About

Pound for pound, this is probably the best cut of beef on the animal—and one of the most expensive. For your serious meat-eating guests this is the way to go. When you approach the tableside with two of these intimidating monsters, and then carve them up in front of your guests, they will tremble with shock and awe, basking in your magnificence and casual impertinence. I suggest serving this dish with French fries and a staggeringly expensive bottle of Burgundy in cheap glasses. Just to sho