Steak & Chips w/ Herb Butter - Seared and Cooked to Perfection - Recipe

Côte de boeuf is the fore rib of beef with the main backbone removed and the ribs french-trimmed for extra finesse. This stunning cut is dry-aged, and makes a wonderful centrepiece for the table.
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This recipe serves two people:
Ingredients
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150g butter, very soft
Fresh flat leaf parsley, finely chopped
Fresh tarragon leaves, finely chopped
1 tbsp pink peppercorns
2 small cloves of garlic, crushed or grated (or 1 large clove)
Dry Aged Côte de Boeuf, about 750g
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