91 Beef Cooked on Salt with Vintner’s Butter

Preparation info
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Appears in

By Michel Guérard

Published 1978

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Côte de bœuf sur le sel au beurre vigneron ‘Gros sel used as a grill’


Main ingredients

  • 1 forerib of beef on the bone weighing 1 kg ( lbs), trimmed by the butcher
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Preparing and cooking the beef

  1. Make sure the butcher gives you the third rib of the run of ribs, situated where the sirloin meets the forerib. Ask him to trim off all the bone except the actual rib itself. Flatten it slightly with the flat side of a cleaver.
  2. Take the meat out of the refrigerator to warm up to room temperatu