- 3 rib steaks with bone (1ÂĽ to 1Â˝ pounds each),Â each 1Â˝ inches thick
- Salt and freshly ground pepper, to taste
- 1 bunch watercress, thick stems trimmed, forÂ garnish
The American or English rib roast does not exist in France.Â Instead of roasting three or more ribs together, the FrenchÂ cut them into individual ribs and sautĂ© or grill them. EachÂ serves two people.
- Trim as much of the fat from the steaks as possible andÂ let them come to room temperature, 1 to 2 hours, beforeÂ cooking.
- Preheat a grill to high.
- Place the steaks in the center of the hot grill (or close toÂ the coals). Cover and cook the steaks 4 to 5 minutes perÂ side. Halfway through the cooking on each side, lift andÂ rotate the meat 90 degrees, to enhance the appearance;Â the extra grill marks also add flavor by caramelizing more ofÂ the steaksâ€™ surface. Once the meat has been turned, saltÂ and pepper the first side. Check the firmness of the meatÂ from time to time, noticing the changes that occur. MediumrareÂ is springy to the touch and well done is firm.
- If after theÂ meat has been turned you see juices beginning to pool orÂ come to the surface, you have reached medium-rare andÂ are approaching medium. Remove from the heatÂ immediately. For me, a good piece of beef or lamb shouldÂ not be cooked beyond medium-rare. What is tender andÂ juicy at rare or medium-rare, becomes tough and dry ifÂ cooked past medium.
- Bring the steaks to the table on a large carving boardÂ surrounded by the watercress. At the table, bone the steak,Â slice it thinly across its width on the diagonal to form broadÂ slices, and serve.