Cook Along with Chef Deniz: Roasted Cote De Boeuf

September 17, 2020

Cook Along with Chef Deniz: Roasted Cote De Boeuf

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. 

Tonight, Chef Deniz presented two recipes tonight for his STEAK NIGHT feature live class. Open the other recipe he featured tonight in your browser so you can work across his menu as you watch his archived video.

Roasted Cote De Boeuf With Herbs De Provence, Bone Marrow, Gorgonzola And Burnt Hazelnuts

Yields: 2 portions.


  • 1 16oz rib eye steak
  • 30ml herbs de provence
  • 30ml fleur de sel
  • 2 pieces marrow bones
  • 100ml cleaned frisée
  • 30ml dijon mustard
  • 100ml crumbled gorgonzola, piccante if available
  • 2 anchovies
  • 30ml chives chopped thin
  • 50ml hazelnuts
  • 1 lemon juice
  • 100ml butter
  • 2 cloves of garlic
  • 4 sprigs of thyme
  • 1 large sprig of rosemary


  1. Season the steak with fleur de sel and rest for 10 minutes. Preheat your oven to 375F.
  2. Heat up a heavy bottom pan on medium. Put the marrow bones in the oven on a baking sheet.
  3. Add 20ml of vegetable oil to the pan and sear the steak on one side for 5
    minutes. Flip and sear for another 3 minutes. Add the butter, garlic, thyme, rosemary, butter and anchovies and cook another 2 minutes basting the steak at the same time. Transfer on a wire rack when internal temperature reads 125F. Rest for 10 minutes.
  4. In a dry pan roast the hazelnuts on one side until it is burnt on the outside, chop coarsely. Brush the steak with dijon mustard and sprinkle with gorgonzola and chives. Transfer on a platter with roasted bone marrow and sprinkle with chopped hazelnuts all over.
  5. Dress the frisée with lemon juice, garnish and serve.


Prep Time: 25 Minutes

Cook time: 15 Minutes

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