You’ll Need
For the Côte de Boeuf
1 Côte de Boeuf (800g–1kg)
1 tbsp extra virgin olive oil
2 cloves garlic, finely grated
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
Sea salt
Freshly cracked black pepper
For the Garlic Herb Butter
60g softened butter
2 cloves garlic, finely grated
1 tbsp fresh parsley, finely chopped
1 tsp fresh chives, finely chopped
1 tsp Dijon mustard
Freshly cracked black pepper
For the Café Potatoes
600g baby potatoes, halved
1 tbsp olive oil
30g butter
1 tsp garlic powder
1 tsp smoked paprika
1 tbsp fresh parsley, finely chopped
Sea salt
Freshly cracked black pepper
To Serve
Roasted asparagus
Cherry vine tomatoes
Fresh thyme sprigs
Optional but Dangerous
Peppercorn sauce
Blue cheese crumble
Truffle butter
Crispy shallots
Method
Preheat your air fryer to 200°C.
Toss the baby potatoes with the olive oil, garlic powder, smoked paprika, sea salt and black pepper.
Air fry for 20–24 minutes, shaking every 5–6 minutes until deeply golden and crisp.
Toss through the butter and parsley while still hot.
Remove the steak from the fridge 30 minutes before cooking and pat it completely dry.
Rub with the olive oil, garlic, rosemary, thyme, sea salt and plenty of freshly cracked black pepper.
Place the Côte de Boeuf into the air fryer basket.
Air fry at 200°C for 24–30 minutes, turning halfway through, depending on thickness and your preferred level of doneness.
Meanwhile, mix together the softened butter, garlic, parsley, chives, Dijon mustard and black pepper until smooth.
Remove the steak from the fryer and rest for 10 minutes.
During the final 6–8 minutes, add the asparagus and vine tomatoes to the air fryer until just tender.
Slice the rested Côte de Boeuf away from the bone, then carve into thick slices.
Arrange the sliced steak onto a warm serving board, top generously with the garlic herb butter and allow it to melt naturally.
Serve with the Café potatoes, roasted asparagus and vine tomatoes.