Grilled Steak “Fines Herbes”

Preparation info

    • Difficulty

      Easy

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Method

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.