Cote De Boeuf

• 1 cote 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)

1. Temper the meat for 3 1/2 hours prior to cooking it.
2. That means take it out of the fridge and set it on a clean cutting board or plate.
3. When you are ready to cook, turn on the oven to 375F (190C).
4. Season the meat with the salt and some pepper.
5. Remember, you are salting meat over 2 inches (5 cm) thick.
6. Heat the oil in a large, thick ovenproof pan over medium heat.
7. Add the meat and sear it on the first side for 12 minutes, and on the second side for 8 minutes.
8. 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.
9. Remove the pan from the oven, flip the meat onto a plate, and let it rest for 8 minutes for medium-rare.
10. Serve on a hot plate with the sauce, marrowbones, and fries or a salad.

boeuf, salt, pepper, canola oil, unsalted butter, beef sauce vin, soup, fries, salad

Taken from www.epicurious.com/recipes/food/views/cote-de-boeuf-388947 (may not work)