GRILLED ENTRECÔTE À LA BORDELAISE
A big juicy entrecôte, or rib-eye steak, seasoned with just salt and pepper and cooked over high heat until crusty and juicy, has always had a special place in my heart. All you'll need:
- 4 beef marrow bones
- One 1-pound/400- to 500-g rib-eye steak
- Fine sea salt and freshly ground black pepper
- 6 shallots, finely chopped
Instructions:
- REHEAT THE OVEN to 400°F/200°C.
- To remove the marrow from the bones, put the bones in a baking dish and bake until the marrow is soft enough to scrape out of the bones, 10 to 15 minutes.
- Prepare a medium-hot fire in a grill. You can add dried grapevines, if desired (to increase the smoky flavor).
- Season the meat with salt and pepper. Grill the steak until browned and cooked to medium-rare, 3 to 4 minutes per side.
- Heat the blade of a knife over the grill and spread the bone marrow over the meat. Sprinkle the shallots all over. Remove from the grill and serve immediately.