"You finish it with just a couple of knobs of butter".... *throws in half a pound* ... It looks PERFECT, Scott. I love it.

why am i watching this early in the morning, all i have is oats in me cupboard.

England yields the prime of beef, French the flair and there you have it my dear gastronauts! It's one of those dishes one has to have before we depart this world isn't it? Sod the expense. Nice video, nice prep, thanks Scott.

Pure gold... Rib meat... Add rice pilaf to butter in the fry pan. Waste not the butter!!! Yummy!

I absolutely adore this guy

There is no joint too fancy that can't be made better by making it a sandwich and dredging said sandwich through it's own juices. Thousands of granddads across the world cannot be wrong.

Chanson d'Amour for certain.

"I dont know what to say about this...." Let us enjoy this in silence...... PURE GOLD MATE !

You cooked that to perfection ! Beautiful !!!

my mouth was watering lol it looked delicious

how awesome is Scott. Seeing fantastic delicious cooking with expert cutting and butchery at the same time! Thank you Scott! cheers brother!

Rat a tat a tah....looks lovely

thats the meat icon in every game

The beef fat and butter out where you are has the most beautiful yellow color. I'm jealous.

BEAUTY!!!!!!!

Take the butter in the pan and add some flour, make a nice, flavourful roux, then add some stock to make a delicious beef gravy to go over some roasted, boiled, or mashed potatoes and mixed vegetables, and you have yourself a complete meal.

Wow, i love side to side pink.

I visited France a few years ago and couldn’t believe how rare they cooked meat. I almost died of shock and nearly asked for it to be returned but decided to give it a go. Never went back. Honestly, it was still mooing but damn was it good.

I'm happy your dog got those bits

makes it look so easy all foods, nice1

I cooked this yesterday, just as you advise, and it was stunning! I wish I'd found you before, but now I have and I will always refer to you in future. Before, when I've cooked a côte de boeuf I've carved it like a rib roast and found it disappointing. I've been doing it all wrong! Your method of taking it off the bone and cutting across the grain like a steak is juicy PERFECTION! 🙂

Bought a cote de beouf today, wanted to make sure I'd cook it right. Looks like the same process as most steaks I've done but it was nice to have the reassurance. Thanks for making the video!

6:54 "JUST a couple of knobs of butter".... Nigela style of course.. LOL.. all 8 of them.. End product looked fantastic

CANNOT do any "fancy cut" with anything but sous vide anymore... SV for a loooong low temp, un-bag (save juice) pat dry, and THEN sear. Oh my, so lovely.

Mouth watering.

Thought I just subscribed to learn how to cut meat but found lots more on this channel than I bargained for. You ROCK! Thanks for the upload

beautiful old boning knife. lol, glad you slipped it in the vid. obviously you appreciate the real

Salivating 🤤

cracking vid. feeling hungry now

Côte de Boeuf? Best defender Chelsea ever had!

That was one delicious looking piece of beef :O

Oh my good grief , what are you trying to do to me , I'm sat here salivating , great vid mate

Watching this has made me feel rather hungry. Time for a Steak Sandwich............

Oui, je t'aime côte de Boeuf.

Looks amazing

this guy knows how to enjoy himself.

I stumbled on your vid when I was searching best way to cook Cote De Beouf and my gods.. amazingggg.. im watching this at 8am and im starving now! I am going to use the technics​ you offered here today:-)

Pure Gold Mate, Magic. Cheers Moose. 🍗🍗🍗🍗🍗

just a couple of knobs of butter..... hahahaha awesome!

All of a sudden I'm extremely hungry!

I can't hear Chançon D'amour without thinking of " Are You Being Served " .. Ratta tat tat tat . .....

Just wonderful! Plus I loved your choice in music. Immediately thought of "Are You Being Served." Lovely...

Have you ever tried the reverse sear method? I always do it with thick steaks like this. You season the steak put it in the oven on a roasting pan/rack at 275F/135C, and put a thermometer in the meat. When it gets to 125F/52C (for rare, if you want medium rare you go to 130F/55C), you take it out and wrap it in foil to rest for 10 minutes. While it rests you get your pan nice and hot, and then you put the meat on for a minute on each side while basting it in butter and other materials of your choosing. Since the meat is already up to temp, it takes less time to build a nice crust, and when you cut into it almost all of the inside of the steak is at the same level of doneness.

we said it at the same time pure gold!! funnyman

Awesome

Nice one Scott. Made my mouth water. A lovely piece of hung beef.

Luv luv luv mmmmm

OUTSTANDING!!! Going to market to buy one today and cook exactly like you did. Great Job. I could smell and taste it through the internet!!!

Yet another mouthwatering video, lovely as ever!

Oh My Lord, I have had a thousand steaks and have never seen such a work of Art.

OH MY GOD! I am feeling so hungry right now!

Beautiful is the right word Scott, awesome Steak.

Mouth literally watering !

Scott your videos are awesome keep it coming

The beef is well hung. Hahaha I love it

Absolute Heaven. Thanks for sharing...Cheers Jeff

We cook ribeye and it's by far the best cut. Love your work

good job preparing it.. but I would have chosen another pan (i am not so much of a Teflon guy..) and I would have definitely had some nice sandwich bread to go along with it.. the rest looks fantastic!

I watch you videos before dinner

good stuff Scott!

I really appreciate your knowledge of beef musculus. I always learn from you

I could drink that butter right now

I love a good bone-in ribeye! The best

Ive been watchin you a few years, and always loved your vids. and in that time ive become a butcher. I gotta say this is one of my favorite videos youve done. that piece of meat is beautiful man

mate you must go camping on your own cas there's not enough to share. Loving your work as usual

mouth watering

Looks great.

Beautiful, as always Scott. I'm drooling just thinking about it.

Have that sent to my tent Carruthers!!!!

heavenly

Scott. I love you, man.

Scott that looks delicious !!

Done to bloody meat perfection...thank you scott!

i know youre all about the butchery and ive watched almost all of your videos.. but i was wondering if you would ever do any videos on storing the meats or curing them? after we have broken them down

Yum!

that is a fine looking piece of meat

So glad we are having steak tonight.

In a bit of white bread....so casual...love the simplicity. Great vid, as always.

I feel like a starving dog when I watch your videos, it looks so good but I can't have any of it

As usual you got my watering! Thanks👍

oooohhh! I'm droooooling! 🍴🔪

Beautiful must try this one cooking on the bone is so much better for flavour but this one looks like a great alternative to Tbone coz its always difficult to not overcook the fillet.

Making me hungry

awesome video man

I never had mustard on steak I will have to give it a whirl. This looks so delicious!

Ah here😍 Ya wouldn't see that on the Sunday Lunch page😆😆

Yummmm

Tried to eat my cellphone. Cracked the screen... Just looked way too awesome :P Scott you nailed it! That steak looked heavenly

thanks so mutch love all of your vids

amazing as per usual

Heart Attack and Vine as Bukowski would say. Looks pretty good man.

And finish off with some bread in the melted butter and several real ales. I just dribbled on my phone. 🍖🤤🍺🤘🏻🔥

Yea the Scotty 🔥🔥

at 1:15 "this as you can see has been well hung..." stop bragging, Scott, and talk about the meat instead

It's afternoon in the UK so this must've been your dinner lol it's about 10am here

Beautiful cut of meat, sir. In parts of the states, that would be called a Cowboy Ribeye. I have one of those every Christmas eve seared rare on an iron pan. Cheers from Georgia.

"Believe it or not i'm doing this in my caravan"....I believe it

i think u should a an aged beef episode where u use diffrent methods then show the result later down the line and see which method is best

Scott, awasome as always mate. cheers

haha....sticks it between some Chorleywood processed bread. Fair enough though...lol. This is cooking from a caravan after all!