Laurent Mariotte's grilled rib steak with tartar sauce

Ingredients

4 servings

• 1 1 kg piece of chuck steak
• 2 teaspoons dried green peppercorns
• 1 grapeseed oil
• 2 hard-boiled egg yolks
• 1 tablespoon Amora strong mustard
• 2 spring onions
• 1 bunch chives
• 1 dash wine vinegar
• grey sea salt
• coarse grey sea salt
• freshly ground pepper
• 5 tablespoons mayonnaise
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1 teaspoon hot sauce

Steps

1. 1

   Preheat the BBQ to 200°C.

2. 2

   Coarsely crush the green peppercorns, mix with two tablespoons of grapeseed oil and one tablespoon of coarse grey salt. Massage the rib steak with this mixture.

3. 3

   Place it on the barbecue grill and lower the temperature to 170°C.

4. 4

   Sear for 5 minutes on each side. Turn the meat onto the first grilled side, then lower the lid and let cook for 5 minutes. Let it rest on an inverted plate to keep warm. (In total: plan for 20 to 30 minutes of cooking depending on the thickness).

5. 5

   Prepare the tartar sauce: in a bowl, crush the hard-boiled egg yolks and add the mustard. Whisk, add salt and pepper, and add 1/4 liter of grapeseed oil in a thin stream until the mayonnaise has a good consistency. Add the dash of vinegar and mix. Finely chop the onions and chives; add to the mayonnaise.

6. 6

   Prepare the bourguignonne sauce: mix all the ingredients in a bowl. Adjust the seasoning.

7. 7

   Cut the rib steak into 1/2 cm thick slices, arrange on a board and serve with the sauces on the side.