Video: Behind the Cote de Boeuf at Abe & Arthur's
We're on the cusp of a wonderful time of year: barbecue season. Who doesn't love backyards filled with corn on the cob, fresh ripe watermelon, and grilled meat?
(My apologies to the veg-exclusive viewers; your video will come soon enough.)
Speaking of grilled meat, let's preemptively kick off the summer with a mouthwatering inspiration known as the cote de boeuf. A lot of love (and butter) goes into the 40-ounce ribeye, and we're all the happier for it. Special thanks to Abe & Arthur's Executive Chef Franklin Becker for letting us peek behind the scenes.
This ribeye's admittedly not standard Memorial Day weekend barbecue fare. It's aged for 28 days and is sourced from Creekstone Farms via Pat LaFrieda. It's cooked in four stages: in an infrared 1,700 °F salamander, a regular oven, a clarified butter bath—and a quick return to the salamander to finish. If only my uncle could serve cote de boeuf at his annual MDW 'cue...
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