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Le Chaudron recipe
Côte de bœuf grillée beurre maître d'hôtel
Grilled rib steak with herb butter
⏱ 30 minServes 4Medium620 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1bone-in rib steak (1.2 kg / 2⅔ lb)
100 g (3½ oz)soft butter
1bunch flat-leaf parsley, chopped
1lemon, juiced
1 tablespoonfleur de sel (flaky sea salt)
1 teaspooncracked pepper
- 1 bone-in rib steak (1.2 kg / 2⅔ lb)
- 100 g (3½ oz) soft butter
- 1 bunch flat-leaf parsley, chopped
- 1 lemon, juiced
- 1 tablespoon fleur de sel (flaky sea salt)
- 1 teaspoon cracked pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the steak out of the fridge 1 hour ahead.
- For the herb butter, mix the soft butter with the parsley, lemon juice and a little flaky salt.
- Roll into a log in plastic wrap and chill.
- Heat the grill until very hot and sear the steak for 5 minutes per side.
- Cook to your liking, then rest under foil for 10 minutes.
- Slice, sprinkle with flaky salt and top with slices of herb butter.
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