5 (1)

Grilled, Mains

Cote de boeuf for two

Cote de boeuf for two
Bob Chamberlin / Los Angeles Times

Countless forests have been sacrificed to print recipes for the easy things in life: cooking for crowds, dinner parties for six or eight, family suppers, holiday feasts. When it comes to the real challenge, though, one leaf is missing. What ... Read more

Total time: About 15 minutes, plus 2 hours to bring the meat to room temperature and 10 minutes resting before slicing | Serves 2
  • 1 2-pound prime aged rib steak with the bone in, about 2 inches thick
  • 2 teaspoons coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste

Step 1Bring the beef to room temperature.

Step 2Heat a grill or grill pan with deep ridges until very hot, then adjust heat to medium-high.

Step 3Season the meat well on both sides with salt and pepper.

Step 4Lay 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.

Step 5Transfer to a cutting board and let stand 10 minutes.

Step 6Carve 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.

Note: 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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