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Côtes de Boeuf with Herb Butter

Yield Makes 4 servings


  • 2 (2 1/2-inch-thick) bone-in rib-eye steaks (about 2 pounds)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Herb Butter

How to Make It

  1. Sprinkle steaks with salt and pepper. Grill over medium-hot to hot coals 5 minutes. Rotate steaks 90 degrees to create crosshatch marks. Continue to grill 5 minutes. Turn steaks over, and grill 10 minutes or until desired degree of doneness, rotating halfway through cooking time to create crosshatch marks. Remove from grill; let rest 10 minutes.

  2. Cut meat off bone. Cut diagonally across the grain into 1/4-inch-thick slices. Top each serving with a pat of Herb Butter. (Remaining butter can be refrigerated for later use.)

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