1 Pour a little oil (rapeseed oil for example) onto a dish then add salt, cracked pepper, a little thyme flowers and shallot slices, coat your rib steak on one side then turn it over.
Cover it with a small film and let it rest like this for about an hour.
2 There you have it, your embers are ready, put your rib steaks to cook in the least hot corner, cook for 10 minutes on one side and turn it over for the same time (rare and hot cooking).
3 Remove them from the barbecue onto a small plate, scatter a few grains of Guérande salt and a few small pieces of butter on top and wait 7 to 8 minutes before slicing them into thin slices.
Serve if you have time with homemade chips and Béarnaise sauce.
The classic mistake: grilling too close to the flames and turning a beautiful cut into shoe leather. Place your steak in the coolest part of the coals, 10 minutes per side. At this point in grilling, patience truly pays off. And those 7 to 8 minutes of resting before slicing? That's when the juices redistribute. Skip that step and you lose half the tenderness.
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