About this recipe:I asked my butcher to give me two of his best côtes de boeuf - thick, bone-in beef rib-eye steaks - because we were having company. They were tied together with string like a roasting joint, and I roasted them that way. When I cut the string, I also removed the bones and set them aside. Serve with the vegetables of the season.
2 bone-in beef rib-eye steaks, tied together with string
salt and ground black pepper
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