- 3 rib steaks with bone (1¬ľ to 1¬Ĺ pounds each),¬†each 1¬Ĺ inches thick
- Salt and freshly ground pepper, to taste
- 1 bunch watercress, thick stems trimmed, for¬†garnish
The American or English rib roast does not exist in France.¬†Instead of roasting three or more ribs together, the French¬†cut them into individual ribs and saut√© or grill them. Each¬†serves two people.
- Trim as much of the fat from the steaks as possible and¬†let them come to room temperature, 1 to 2 hours, before¬†cooking.
- Preheat a grill to high.
- Place the steaks in the center of the hot grill (or close to¬†the coals). Cover and cook the steaks 4 to 5 minutes per¬†side. Halfway through the cooking on each side, lift and¬†rotate the meat 90 degrees, to enhance the appearance;¬†the extra grill marks also add flavor by caramelizing more of¬†the steaks‚Äô surface. Once the meat has been turned, salt¬†and pepper the first side. Check the firmness of the meat¬†from time to time, noticing the changes that occur. Mediumrare¬†is springy to the touch and well done is firm.
- If after the¬†meat has been turned you see juices beginning to pool or¬†come to the surface, you have reached medium-rare and¬†are approaching medium. Remove from the heat¬†immediately. For me, a good piece of beef or lamb should¬†not be cooked beyond medium-rare. What is tender and¬†juicy at rare or medium-rare, becomes tough and dry if¬†cooked past medium.
- Bring the steaks to the table on a large carving board¬†surrounded by the watercress. At the table, bone the steak,¬†slice it thinly across its width on the diagonal to form broad¬†slices, and serve.