9. Finish beef cheeks “Arroser”
Get a cast iron or a heavy bottomed pan hot. Drizzle Olive Oil and place the Beef Cheek in the pan. Add a sprig of rosemary, a clove of garlic, and two tablespoons of butter.
Angle the pan so that the oil pools on one end, and with a spoon, baste the Beef Cheeks with the hot oil and butter. Keep basting for about 1-2 minutes or until the meat develops a nice, browned crust. This technique is called Arroser, which means “to baste” in French.
When finished basting, set the Beef Cheeks on a sheet pan with a rack until cool enough to handle. This will also give the meat a final rest and allow any oils and juices to drip to the bottom of the pan.