hen it comes to cooking steak for more than one person, I prefer to cook a larger piece that’s carved, rather than smaller individual steaks that require a lot of pan juggling. For this, my favourite cut is a thick côte de boeuf, or single bone rib steak. The cut has a beautiful layer of fat running through it that adds so much flavour and succulence. But, as it’s certainly not the cheapest cut of steak, I’ve come up with a foolproof
