Ingredients for 8 servings
- A beautiful rib steak (allow 200 gr (7 oz) per person)
- oil
- Guérande salt
- ground pepper
- shallot
- a knob of butter
Recipe: Rib steak on the barbecue
Prep
10 min
Cook
20 min
Total
30 min
Servings
8 serv.
Barbecued rib steak is first and foremost that crackling crust giving way to pink, juicy meat. One hour marinating with shallots and thyme, then 20 minutes over the coals: that's the timing that makes all the difference.
Step-by-step directions
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.
A chef's advice
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.
Frequently asked questions
Can you replace butter with olive oil at the end of cooking?
Technically yes, but you lose something important. Butter melts and creates a creamy texture that coats the meat. Olive oil tastes different and doesn't coat the same way. Stick with fresh butter, that's what makes the difference.
How do you prevent the meat from drying out during grilling?
First, stick to 10 minutes per side for rare, no more. Then always cook on the cooler side, away from hot coals. And crucially, don't touch the meat while it cooks, no need to flip it three times. Once is enough.
Can you prepare the marinade the day before or must you do it the same day?
You can prepare the marinade 24 hours before, even 36 hours. Put the steak in the dish, cover with film and leave in the fridge. One hour before cooking, take it out to reach room temperature. The flavors will only deepen.
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