Cote de boeuf for two

Time 15 minutes
Yields Serves 2
Cote de boeuf for two
(Bob Chamberlin / Los Angeles Times)

Bring the beef to room temperature.


Heat a grill or grill pan with deep ridges until very hot, then adjust heat to medium-high.


Season the meat well on both sides with salt and pepper.


Lay the meat onto the grill and cook 3 minutes. Turn diagonally to cross-hatch the grill marks and cook 3 minutes longer. Repeat the searing and cross-hatching on the second side. Continue cooking, turning the meat and draining off the excess fat if needed, until the center of the meat reaches an internal temperature of 110 degrees for medium rare. This should take just a few minutes more.


Transfer to a cutting board and let stand 10 minutes.


Carve the meat at the table: Slice the bone away from the steak, then slice the meat into one-half inch strips perpendicular to the bone.

Prime aged, bone-in rib steaks can be found at specialty markets and fine butcher shops. Call ahead to ensure the steaks are available.

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