How do you heat Côte à l'os with whipped guanciale-garlic-'nduja butter?

Heat the meat slowly in the oven at 120°C until the desired temperature is reached.

Côte à l'os with whipped guanciale-garlic-'nduja butter

Q: How do you store Côte à l'os with whipped guanciale-garlic-'nduja butter in the refrigerator?

You can store Côte à l'os in the refrigerator in a sealed container for up to 2 days.

Q: How do you store Côte à l'os with whipped guanciale-garlic-'nduja butter in the freezer?

You can freeze the whipped butter in rolls for up to 3 months.

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1h15min

•

Medium

A juicy, flavorful côte à l'os with a creamy, whipped butter in which guanciale, garlic and 'nduja come together. This recipe is pure delight for the meat lover!

We consciously choose quality meat from local farmers. This côte à l'os comes from a grass-fed cow fromHilde and Seppe from Dubbel Doel in Gooik—definitely recommend visiting their farm shop! Coincidentally, they also had homemade butter in stock, which made this recipe complete.

A juicy, flavorful côte à l'os with a creamy, whipped butter in which guanciale, garlic and 'nduja come together. This recipe is pure delight for the meat lover!We consciously choose quality m ...

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Ingredients

What do you need?

Quantity: 2P

For the côte à l'os:

2 nice pieces of côte à l'os, at room temperature
100 g ghee or butter
2 bay leaves
2 to 3 cloves of garlic, crushed
Sea salt and pepper from the mill

For the whipped butter:

200 g soft farm butter
100 g 'nduja, at room temperature
100 g guanciale, thinly sliced
1 tsp fleur de sel
Zest of 1 lemon
4 toes garlic

For the côte à l'os:

2 nice pieces of côte à l'os, at room temperature
100 g ghee or butter
2 bay leaves
2 to 3 cloves of garlic, crushed
Sea salt and pepper from the mill

For the whipped butter:

200 g soft farm butter
100 g 'nduja, at room temperature
100 g guanciale, thinly sliced
1 tsp fleur de sel
Zest of 1 lemon
4 toes garlic

Preparation method

How do you make this?

Tips

Whipped guanciale-garlic 'nduja butter

Chop the garlic finely and fry it while stirring together with the 'nduja. Stir until you have a homogeneous mixture without thick pieces. Let cool completely.

Put the soft farm butter, the cooled mixture, fleur de sel and lemon zest in a bowl. Beat with a mixer until light and fluffy.

Fry the guanciale in a dry pan until it melts and becomes crispy. Let it cool and mix it with the butter.

➡Tip:This butter is also delicious with grilled vegetables, fish or hamburgers. Make extra and roll into rolls in baking paper for later use.

Baking rib eye steak

Pat the meat dry and sprinkle with sea salt. Let it rest for an hour in an oven on40°C—this helps tenderize the fibers.

Melt half of the butter in a pan. When the foam disappears, the pan is hot enough.

Season the meat with pepper from the mill and fry itabout 3 minutes per side(depending on the thickness).

Add the remaining butter, bay leaf and crushed garlic. Let it fry for a while and pour the foaming butter over the meat continuously forat least 2 minutes.

Serve immediately, possibly with a fresh salad, fries or another side dish.