Perfect Côte de Boeuf with Warm Herb Butter

Steps

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1. 1
   Preheat a large heavy-bottomed skillet over high heat until it is extremely hot, hot enough to achieve proper Maillard browning.
   ▶ ≈1:43
2. 2
   Place the steak into the hot pan without seasoning, relying on the high heat to create a deeply browned, caramelised crust.
   ▶ ≈2:17
3. 3
   Sear for approximately 3 minutes, using the pan's heat retention to ensure even browning on both sides.
   ▶ ≈2:48
4. 4
   Turn off the heat and season both sides of the steak with the steak and BBQ seasoning. With the flame off, the seasonings will not burn.
   ▶ ≈3:54
5. 5
   Transfer the steak to a preheated 85°C (185°F) oven and cook gently for about 10 minutes until the internal temperature reaches medium-rare.
   ▶ ≈4:37
6. 6
   While the steak rests, prepare the herb butter: wash and roughly chop the fresh herbs, removing the tougher lower stems of the wild garlic, then finely mince the herbs together with the garlic.
   ▶ ≈5:09
7. 7
   Remove the steak and place it on a serving plate. Return the skillet to medium heat and add the butter, allowing it to melt.
   ▶ ≈5:43
8. 8
   Once the butter foams, add the lemon zest, then gently add the herb and garlic mixture. Warm through briefly without prolonged cooking to preserve the herbs' bright colour and fresh flavour.
   ▶ ≈6:46
9. 9
   Collect any meat juices that have accumulated and add them to the herb butter, stirring to combine. Pour the warm herb butter alongside the steak on the plate (not directly over the meat).
   ▶ ≈7:38
10. 10
    Cut into the steak to verify a perfect pink, tender interior. Serve immediately and enjoy.
    ▶ ≈8:04