Cote De Boeuf With Hash Browns Recipes

COTE DE BOEUF WITH HASH BROWNS

Steps:

• Coat steak with crushed peppercorns, and season with salt. Let stand at room temperature for 30 minutes.
• Cook bacon in a medium skillet over medium heat, stirring occasionally, untilcrisp, 8 to 10 minutes. Using a slottedspoon, transfer bacon to a bowl. Add onion to drippings in pan, and cook until softened, about 4 minutes. Add to bowl with bacon.
• Grate potatoes on the largest holes of a box grater. Rinse under cold waterfor 2 minutes, then drain. Place potatoes in cheesecloth, and squeeze out excess liquid. Add to onion mixture,season with salt and pepper, and mix until well combined.
• Preheat oven to 375 degrees. Heat 2 tablespoonsoil in a medium cast-iron skilletover high heat. Spread potato mixturein skillet, pressing down with a spatula. Reduce heat to medium-low, and cook until golden brown on bottom,about 15 minutes. Flip, and cook until golden brown, about 10 minutes more. Transfer skillet to oven, and bake until potatoes are cooked through, about 20 minutes.
• Meanwhile, heat remaining 3 tablespoonsoil in a medium skillet over medium heat. Cook steak on each side until golden brown, about 3 minutes per side. Transfer skillet to oven, and roast until steak registers 125 degrees on an instant-read thermometer, about 10 minutesfor medium-rare. Transfer steak to a cutting board, and let stand for 10 minutes. Slice, and serve immediately with hash browns.

COTE DE BOEUF

Steps:

• Preheat oven to 450 degrees. Place a large cast-iron skillet in oven to heat. Season beef generously with salt and pepper.
• Remove the skillet from the oven, and place over medium-high heat. Add the beef and sear until brown, about 3 minutes per side.
• 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.
• Remove from oven, and let stand for 10 minutes. Carve, and serve drizzled with sauce. Serve with onion rings on the side.

CôTE DE BOEUF

Steps:

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