Grilled Rib Steak with Sautéed Vegetables and Bacon

Credit: Didier Loire


Step 1: Steak

Trim any fatty parts from the steak, and remove any large nervous membranes. Reserve the trimmings for the jus.

Soak the marrow for 24 hours in ice water slightly acidified with vinegar, and cut it into 6 matchsticks, 1/2 inch (1 cm) each.

Using a larding needle, stud the meat with the marrow matchsticks, and truss with butcher's twine, wrapped around the meat twice.

Season the presentation side of the steak with salt, and begin cooking it over the coals on this side. Once the first side has been seared well, season and sear the second side. Finish cooking the steak on the fatty side.

Once the steak is cooked to the correct doneness (rare is recommended), set it aside in a warm place on a rack on top of a plate. Cover with foil and let rest.

Step 2: Au Jus

Cut the oxtail into sections, and remove the fat. Eliminate any nerves from the steak and rib ends, and slice into large chunks.

Caramelize the meat in a pot in some olive oil, then roast it in a 320°F (160°C).

Add the skimmed beef jus, and continue cooking the meat at 210°F (100°C) for 4 hours, turning the pieces of meat regularly.

Filter the au jus and set aside.

Step 3: Vegetables

Peel the carrots, potatoes, and onions.

Slice the carrots into large rounds—allow 5 per serving.

Slice the potatoes in two. Wash in water and drain.

Stalk the parsley.

Cut the bacon into 1/2 inch (1.5 cm) cubes.

Simmer the potatoes in the duck fat at 175°F (80°C).

Bring the chicken jus to a boil, mix with the light chicken stock, and cook the carrots and onions in it. Use the tip of a knife to check the cooking, and when cooked, drain on a rack.

Roast the bacon, removing it when it is browned. Add the carrots, potatoes, and onions. Roast all of the vegetables over a high heat, pour off some of the fat, and glaze with au jus.

Just before serving, add the parsley, olives, and bacon, and season as needed.

Step 4: Plating

Present the vegetables in an Escoffier dish. Serve the rib steak on a platter and the au jus in a sauceboat.

Slice the steak in front of the guests and place some on each plate. Coat with the au jus.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits