Pepper-Crusted Rib Steak

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

  • About

In Ducasse’s wonderful book written with Linda Dannenberg, The Flavors of France, this dish was given the grand title of Piece de Boeuf de Chalosse Poêle en Croute de Poivre, Grosses Frites a la Graise d’Oie, et Salade Croquante de Coeurs de Laitue. To us, it’s “steak au poivre.” What caught my eye were the potatoes—fat French fries cooked in goose fat—the most sublime way to cook them, if not us