Côtes de Boeuf with Herb Butter

Recipe from

Coastal Living


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


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.

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.)

Michael McCarty,

Welcome to Michael's,

Coastal Living

October 2008
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