Fireplace-Cooked Steak with Thyme Butter

Preparation info
  • Serves


    as an entrée
    • Difficulty


Appears in
Getaway: Food & Drink to Transport You

By Renee Erickson

Published 2021

  • About

Near my friend Stephane’s house in Dives-sur-Mer is the shop of butcher Vincent Ouzouf, who patiently showed us around his shop one day. He is a rare butcher-farmer, who raises his own grass-finished Blonde d’Aquitaine and Limousin cattle. He told us he grew up caring for sheep at his family’s farm and he wanted to become a farmer, but as he got older, he understood that it would take more than farming to make a living in today’s world. Being a butcher gave him the means to