Lee Hefter, chef at Spago Beverly Hills, serves his extravagant steak with peppercorn sauce and two-cheese mashed potatoes. "We've sold a lot of côtes de boeuf over the years," says Hefter. "We make about eight to 10 of them a night, and we've done that seven nights a week for 15-and-a-half years. You can do the math."
Slideshow:Terrific Steak Recipes
One 38-ounce bone-in rib steak
Coarsely ground pepper
3 thyme sprigs
2 tablespoons unsalted butter
2 tablespoons minced shallot
3 large garlic cloves, minced
2 teaspoons crushed brined green peppercorns
1 tablespoon Dijon mustard
1/2 cup Armagnac or other brandy
2 cups dry red wine
1 cup veal demiglace
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil
The Cheesiest Mashed Potatoes, for serving
How to Make It
Coat the steak with 2 tablespoons each of salt and pepper. Press 1 thyme sprig onto each side of the steak and let stand at room temperature for 1 hour.
Preheat the oven to 350°. In a small saucepan, melt the butter. Add the minced shallot and garlic and cook over low heat until softened. Add the green peppercorns, the remaining thyme sprig, the mustard and 1 teaspoon of pepper and cook for 1 minute, stirring. Add the Armagnac and cook over moderate heat until reduced by half, about 5 minutes. Add the red wine and simmer until reduced by half, about 15 minutes. Stir in the demiglace and simmer until slightly reduced, about 5 minutes. Add the cream and simmer until the sauce is reduced to 1 1/2 cups, about 10 minutes. Discard the thyme sprig.
Heat the oil in a large cast-iron skillet. Add the steak and cook over moderately high heat, turning once, until crusty and browned, 7 minutes total. Transfer the steak to the oven and roast, turning once, until cooked to 125°, 18 to 20 minutes. Transfer the steak to a cutting board and let stand for 10 minutes, then carve the meat from the bone and slice it. Serve with the green peppercorn sauce and The Cheesiest Mashed Potatoes.
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