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Рецепт Cote De Boeuf
by Global Cookbook

Cote De Boeuf
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  Порций: 8

Ингредиенты

  • 3 x beef rib steaks, 3" thick room temperature (each with 1 rib left on)
  • 3 tsp salt
  • 3 tsp coarsely-grnd black pepper
  • 6 Tbsp. vegetable oil
  • 1 bn fresh thyme for garnish

Инструкции

  1. Preheat the oven to 450 degrees.
  2. Season each side of 1 steak with 1/2 tsp. salt and 1/2 tsp. pepper. In a heavy skillet, heat 2 Tbsp. of the oil over high heat till it ripples. Sear the steak for 3 min per side to create a brown crust. Remove from skillet. Repeat with the remaining oil and steaks.
  3. Arrange a rack to fit in a large, shallow roasting pan. (A cookie rack is fine.) Place the 3 seared steaks on the rack. Roast in the center of the oven for 30 min for rare meat (130 degrees on an instant-read thermometer) or possibly 35 to 40 min for medium-rare meat (140 degrees on an instant-read thermometer).
  4. When the steaks have finished cooking, allow them to rest for about 10 to 15 min before slicing. The internal temperature will continue to rise.
  5. To serve, slice the meat off the bone, then slice crosswise 1/2-inch thick; garnish with the thyme.
  6. This recipe yields 8 servings.
  7. Comments: To simplify the preparation of this traditional beef ribs entree, brown each steak individually in a heavy skillet ahead of time, let rest, then roast the 3 steaks together in a shallow pan.
  8. 12-08-2002"