Take the ox chops out of the refrigerator half an hour before preparation so that they can reach room temperature.
For the herb butter, put the butter at room temperature in a plastic bowl. Add pepper, herb salt, garlic, chopped herbs, mix all ingredients with a fork and season to taste, seasoning if necessary.
Place the soft butter mixture on cling film with a spoon, fold the cling film over the butter and twist it from both ends to form a roll. Put the roll in the fridge and let it steep.
Preheat the oven to 80 ° C and slide a wire rack with aluminum foil into the oven. Peel two cloves of garlic and prick once or twice with the knife, wash the rosemary sprigs and dry them with kitchen paper.
Heat a large frying pan at a high temperature (level 6 or 7 of 9 levels), then add the fat. Do not use too much fat, as steak meat does not tolerate it as well. The chops are only salted and seasoned shortly before serving!
Now place the Côte de Boeuf in the hot fat, possibly frying one after the other - depending on the size of the pan. Fry the rosemary sprigs and garlic cloves. Fry the meat on both sides at a high temperature for 1 - 2 minutes until golden brown.
Remove the ox chops from the pan and place on the aluminum foil in the preheated oven, place the roasted rosemary and the cloves of garlic on the meat. Let it steep for 1 hour in the oven at 70 - 80 ° C.
Just before the end of the cooking time, take the herb butter roll out of the refrigerator and unwrap it, cut the herb butter into slices. Leftovers are great for freezing!
Arrange the ox chops without rosemary and garlic on preheated plates, season with salt and pepper, place a slice of herb butter on each.
Swiss rösti and rocket salad, for example, go well with it.
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