Cote du Boeuf

What a hunk!

Start by Pan Searing

After finishing in the Oven

Mashed Potatoes

Perfection

This is as good as it gets! The Dry-Aged Cote du Boeuf was from McCall's Meat and Fish. We actually reheated the Garlic Mashed Potatoes from the previous dinner. The Garlic Mashed Potatoes is our favorite recipe. It is fantastic! Here is how to reheat the leftover Mashed Potatoes on top of the stove. Place the Mashed Potatoes in a large pan, add Cream and continue to cook until hot, adding more cream if necessay. They will be just like freshly made! The Cote du Boeuf recipe is from The Balthazar Cookbook. An excellent resource for fool proof recipes that are fantastic!

Cote De Boeuf
The Balthazar Cookbook
McNally, Nasr, Hanson

One of our plats pour deux, this dish is usually ordered in waves at the restaurant. This is probably due to its dining room presentation: before slicing, the finished rib steak is sent sizzling on an oven platter ceremoniously through the dining room, which has an effect not unlike a television commercial: Suddenly everyone wants one.

For the passionate steak lover, the rib is well marbled, deeply flavorful, and expensive. It tastes best at medium-rare or medium; rare doesn't show this cut to its best advantage. For extra indulgence, melt a couple of tablespoons of butter over the steak as it comes out of the oven.

Ingredients

1  rib steak (about 3 pounds and 2-3/4 inches thick), at room temperature

1  teaspoon salt

1  teaspoon coarsely ground black pepper

2  tablespoons vegetable oi

Serves 2

Preheat the oven to 450°F.

Season both sides of the steak with the salt and pepper. Using a heavy, ovenproof skillet (cast iron is ideal), heat the veg­etable oil over a high flame until it begins to smoke. Sear the steak, about 3 minutes per side, to form a brown crust.

Transfer the skillet to the oven. The steak will render a fair amount of fat as it finishes cooking in the oven, so either place a small rack (like a cooling rack for cookies) under the beef to prevent it from deep-frying, or spoon the fat out of the pan every 10 minutes or so. Turn the steak over after 15 minutes in the oven and cook for another 30 minutes—a total of 45 minutes in the oven—for medium-rare (an internal temperature of 130°F.). Allow the finished steak to rest for at least 10 minutes or as long as 30 minutes before serving.