Cote De Boeuf With Hash Browns Recipes

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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.

COTE DE BOEUF FOR TWO



Cote de Boeuf for Two image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 11

1/2 cup unsalted beurre de burrat (French churned butter), at room temperature
1 tablespoon picked thyme leaves
1/2 tablespoon picked rosemary leaves, chopped
Fleur de sel
1 head garlic, top scalped
2 tablespoons olive oil
One 26- to 28-ounce bone-in cote de boeuf or ribeye
Kosher salt
1 pint blackberries
1 bunch thyme
Freshly cracked black pepper

Steps:

  • For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
  • For the ribeye: Preheat the oven to 350 degrees F.
  • Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
  • Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
  • Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
  • In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
  • Garnish the steak with the compound butter, berries and thyme and head of garlic.

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