Cote de Beouf. An old school French method of serving a really good thick steak! The name alone can be a turnoff for those who do not have strong faith in their cooking abilities. Do not fear....this is a simple dish to make. All you need is patience and a great cut of beef. Which cut you ask?
A thick good quality Ribeye is they key. For presentation...a bone in ribeye. You do not need the version I procured from my friends at The Grilling Company, which by the way is a Tomahawk Chop. Impressive, isn't it? The reason yo want a good quality ribeye....the fat. See the thin veins of fat going through the meat. That is a good sign of a great cut of meat. Those fat lines mean flavor. Essentially...fat is flavor.
Now for the cooking. I removed the ribeye 1 hour before I was set to cook it. The goal is to get it up to room temperature. With 15 minutes remaining to warm it up, light up all the burners on your gas grill (I lit all 5 of mine). Then season the meat generously (I mean generously) the top, bottom and sides with Maldon Sea Salt and cracked pepper. Nothing else. Next up is the cooking. Turn off the middle burner, place the meat directly over that turned off burner, close the lid and start cooking. If you do have 5 burners, after 5 minutes, turn the burners next to the steak down a quarter turn. This is to prevent the very large fire that might happen as the fat melts off the steak. After 10-15 minutes, flip the steak, close lid, keep cooking for another 10-15 minutes. Then.....let it rest for 15 minutes.
While the steak is almost done resting, heat a cast iron skillet or saute pan on medium high heat. Let it get good and hot. Once meat is sliced (FYI, cut away the thick fat layer around the meaty middle section. The meat and fat you cut off is still edible and great to soak up what will be left in the cast iron skillet. Cut the middle section up into slices). Add 5 Table Spoons of butter, 3 cloves of garlic and two large sprigs of thyme to the pan. Remove from heat. Place sliced meat into pan. Coat with bubbling butter, top with parsley and a good pinch of sea salt. All that's left is a buttery garlic and smokey goodness. Enjoy each and every bite!
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