Cote De Boeuf With Hash Browns Food

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.

COTE DE BOEUF FOR TWO

Steps:

• For the compound butter: Place all the ingredients in a bowl and mix until fully combined. Set aside.
• For the ribeye: Preheat the oven to 350 degrees F.
• Coat the garlic in some olive oil and wrap in foil. Place in the oven and roast until tender, about 45 minutes.
• Heat a pan over high heat with the remaining olive oil. Season the steak liberally with kosher salt. Sear on both sides, about three minutes, then place the entire pan in the oven to continue cooking, about 10 minutes for medium rare.
• Remove the steak to a resting rack. Let rest for 12 minutes while you make the garnish.
• In the same pan you seared the steak, saute the berries quickly, adding the thyme at the end and a few cracks of black pepper.
• Garnish the steak with the compound butter, berries and thyme and head of garlic.

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.