“Yabba Dabba Do”

Roasted Rib Steak with Golden Chanterelles, Pommes Anna, and Bordelaise Sauce

Preparation info
  • Makes

    2 to 3

    generous servings
    • Difficulty


Appears in

By Thomas Keller

Published 1999

  • About

Ask the butcher for a double-cut rib steak, or côte de boeuf. Request that it be trimmed of excess fat, that the bone be “frenched,” or scraped clean, and that the meat be tied with string to help it hold its shape during cooking.

I season this meat—as I do any large cut of meat to be served rare to medium-rare—a day before cooking so that the salt has time to penetrate into the flesh and intensify the flavor.