Grilled Steak “Fines Herbes”

Preparation info

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

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Make a sauce of 6 tablespoons melted butter combined with 1 tablespoon each chopped chives and chopped parsley.

Transfer thick steak, grilled as opposite, to a heated serving platter, and pour sauce over it. Top with slices of beef marrow poached for 4 minutes in salted water.