Grilled Rib Steak with Brandy-Peppercorn Sauce
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 cotes 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."