PERFECT PRIME RIB AND BAKED POTATOES WITH CHIVE CREAM

FOR 2 BIG EATERS In France, I make this with a cut called côte de boeuf, but you’ll get the same result with thick-cut, bone-in prime rib steaks. When I’m having meat, I don’t necessarily want it to be only rare or medium – I also want some that is well browned on the outside. With a côte de boeuf or prime rib steak, you can get all that.

FOR THE CHIVE CREAM

8 tbsp thick fresh cream fresh chives, finely chopped 2–4 large potatoes, washed but not peeled 2 prime rib steaks or 1 côte de boeuf fine salt fine white pepper freshly ground black pepper, to serve salt flakes or ground sea salt, to serve

1. For the chive cream: Place the cream in a small bowl, stir in the chives and set aside in the fridge.

2. Tuck the potatoes around the coals when you light the fire (they will take about 40 minutes). Turn them every 10 minutes. Even if the skin turns a little black, the insides will be nicely cooked. When the potatoes are almost done, start cooking the meat.

3. Put each steak on a chopping board and hit it with your fist to flatten it slightly to make it easier to cook. (It will regain its shape later on.) Season the meat well, including the fat, with fine salt and fine white pepper.

4. Place the steaks on the hot grid above hot coals. After 5 minutes, check the meat – when it no longer sticks to the grid and has a lovely brown crust, turn it over and cook for 4–5 minutes on the other side.

5. When you have a nice crust on both sides, pick up each steak with tongs and roll the fat side against the grid until all the fat is cooked and crispy.

6. Spread the coals to lower the temperature a little and put the steaks back on the grid. Press the centre of the meat with your finger – if it feels very soft, it isn’t cooked enough. Leave for a further 3–4 minutes per side until done to your liking.

7. Remove the steaks from

the heat, place on a chopping board, cover with a clean cloth and leave to rest for 10 minutes before slicing.

8. Garnish with pepper and salt flakes. Serve with the potatoes, split in half and filled with the chive cream.