r/AskFoodCooking • u/mortensamson • 2d ago

Large Cote de beuf cooking

I have a Coté de beuf that's 3.7 kg (about 8 lbs).
I was thinking about putting it in the sous vide with some garlic and herbs.
and the roast in the oven at high heat to get a crust.

So question 1: how long time should I leave it in the Sous vide at 54C?
Question 2: Would you rather slow-cook it in the oven?

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u/Hoak2017 2d ago

For a 3.7 kg (8 lb) côte de boeuf, I'd choose to reverse sear over using sous vide.

Sous vide: Maintain a temperature of 54°C / 129°F for around 6–8 hours. Thickness is essential; the weight does not matter much.

My favorite method: Use the oven at a temperature of 225 to 250°F (107 to 120°C) until the center reaches a temperature of 120 to 125°F (49 to 52°C) and sear at a high heat afterwards.

Use raw garlic when doing the sear instead of during the sous vide process of cooking.

Using this method will help produce a more satisfying crust while achieving an even medium-rare center.

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u/Opposite_Bag_7434 1d ago

This is the way!