How to make Grass-fed Irish Cote de boeuf with almond Caesar salad, beef dripping toast. Cote de boeuf is a classic cut of steak from the rib. It leads it's self to grillining and pan frying the marbaling of the meat help. Chef Tom Cenci, takes us through how to cook, rest and carve the meat to get the best results. Tom serves the dish with a really interesting almond Caesar salad and beef dripping toast.

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