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Cote de Boeuf

This recipe is brought to us by Lee Hanson and Riad Nasr, chefs at New York City's Balthazar and Pastis restaurants.

  • servings: 2

Ingredients

  • 1 beef rib steak (about 2 pounds), tied, at room temperature
  • Coarse salt and freshly ground pepper
  • 2 tablespoons vegetable oil
  • Bordelaise Sauce
  • Onion Rings

Directions

  1. Step 1

    Preheat oven to 450 degrees. Place a large cast-iron skillet in oven to heat. Season beef generously with salt and pepper.

  2. Step 2

    Remove the skillet from the oven, and place over medium-high heat. Add the beef and sear until brown, about 3 minutes per side.

  3. Step 3

    Transfer to oven, and cook for 15 minutes. Turn, and cook 10 to 15 minutes more for medium-rare; an instant-read thermometer should read 130 degrees.

  4. Step 4

    Remove from oven, and let stand for 10 minutes. Carve, and serve drizzled with sauce. Serve with onion rings on the side.

Source
The Martha Stewart Show

Reviews (1)

  • 8 Feb, 2008

    Have to try it sometime.