Grilled Rib Steak with Sautéed Vegetables and Bacon
- 1 beef rib steak, 5 1/3 pounds (2.4 kg)
- 4 marrow bones
- fleur de sel
- white vinegar
- 4 teaspoons olive oil (2 cl)
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.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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