When you want a special dish to serve with a special red wine such as Cabernet Sauvignon or a rich Rhone blend, try this recipe.
As its name indicates, it makes 2 servings.
Cote de Boeuf for Two
* 2-lb. prime aged rib steak with bone in, about 2 inches thick (available at upscale supermarkets and most butcher shops)
* 2 teaspoons coarse sea salt
* 1/2 teaspoon freshly ground black pepper
1. Bring the beef to room temperature, about 2 hours.
2. Heat a grill or grill pan with deep ridges until very hot, then adjust heat to medium-high.
3. Season the meat well on both sides with salt and pepper.
4. Lay the meat onto the grill and cook 3 minutes. Turn diagonally to cross-hatch the grill marks, and cook 3 minutes longer. Repeat the searing and cross-hatching on the second side.
5. Continue cooking, turning the meat and draining off the excess fat as needed, until the center of the meat reaches an internal temperature of 110 degrees for medium-rare. (This should take just a few minutes more.)
6. Transfer to a cutting board and let stand for 10 minutes.
7. Carve the meat at the table: Slice the bone away from the steak, then slice the meat into one-half-inch strips perpendicular to the bone.