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.


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.

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