NEW YORK - For celebrity chef Josh Capon, there's something special about cooking the perfect piece of meat. Josh has four restaurants in New York City. But his absolute favorite dish comes from his newest hot spot, Bowery Meat Company in the East Village.
Feast your eyes on the 40-ounce cote de boeuf. Customers go nuts for it. Josh says when the meat dish hits the table, it is a showstopper.
He invited us into the kitchen to make his famous dish. To start, Josh seasons the meat with salt and pepper. Then it goes into an infrared boiler for 20 minutes. Then, it's time to wait.
In the meantime, Josh cooks some Parisian potatoes. Then the whole dish is seasoned with salsa verde (fresh herbs, crushed garlic, extra virgin olive oil, some lemon zest). A drizzle of olive oil, some salt, and finally the fun part: eating it.
The dish is perfection.