MasterClass: Thomas Keller Teaches Cooking Techniquesفصل 2 افزودن تصویرشماره قسمت8Pan Roasting: Côte de BœufOverviewChef Keller thinks of côte de bœuf, or rib steak, as a celebratory dish, built for sharing. Learn how to air-dry, truss, and roast a rib steak, and how to prepare a maître d’hôtel butter for the final flourish.Air dateNovember 1, 2018Runtime (min)20