Cote De Boeuf For Two Recipes

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COTE DE BOEUF



Cote de Boeuf image

This recipe is brought to us by Lee Hanson and Riad Nasr, chefs at New York City's Balthazar and Pastis restaurants.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

1 beef rib steak (about 2 pounds), tied, at room temperature
Coarse salt and freshly ground pepper
2 tablespoons vegetable oil
Bordelaise Sauce
Martha's Favorite Onion Rings

Steps:

  • Preheat oven to 450 degrees. Place a large cast-iron skillet in oven to heat. Season beef generously with salt and pepper.
  • Remove the skillet from the oven, and place over medium-high heat. Add the beef and sear until brown, about 3 minutes per side.
  • Transfer to oven, and cook for 15 minutes. Turn, and cook 10 to 15 minutes more for medium-rare; an instant-read thermometer should read 130 degrees.
  • Remove from oven, and let stand for 10 minutes. Carve, and serve drizzled with sauce. Serve with onion rings on the side.

CôTE DE BOEUF



Côte De Boeuf image

Categories     Salad     Sauce     Side     Fry     Steak

Yield Serves 3, 2, or (on rare occasions) 1

Number Of Ingredients 10

1 côte de boeuf, 2 1/2 pounds (1.2 kg) and 2 1/2 inches (6 cm) thick
1 tablespoon salt
Pepper (optional)
3 tablespoons canola oil
3 tablespoons unsalted butter
Montreal Steak Spice (page 250), optional
Joe Beef Sauce Vin Rouge (page 250)
Roasted marrowbones, cooked according to Marrowbones Cultivateur (page 23), omitting the soup
Good Fries (page 154)
Parc Vinet Salad (page 190)

Steps:

  • Temper the meat for 3 1/2 hours prior to cooking it. That means take it out of the fridge and set it on a clean cutting board or plate.
  • When you are ready to cook, turn on the oven to 375°F (190°C). Season the meat with the salt and some pepper. Remember, you are salting meat over 2 inches (5 cm) thick.
  • Heat the oil in a large, thick ovenproof pan over medium heat. Add the meat and sear it on the first side for 12 minutes, and on the second side for 8 minutes.
  • Drain the fat out of the pan, add the butter and the steak spice, and then send the pan to the oven for 8 minutes.
  • Remove the pan from the oven, flip the meat onto a plate, and let it rest for 8 minutes for medium-rare. Serve on a hot plate with the sauce, marrowbones, and fries or a salad.

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