Tag: rib
Bistro steak with Béarnaise sauce
Parisian bistro chefs invariably prefer the sizzling sear of a frypan to that of a charcoal or wood-fired grill for their steaks. They’re after the reddish sheen mastered by chef Thierry Laurent at the marvelous Le Bistrot Paul Bert. To ensure your steaks have that same caramelised lustre without a burned or blackened taste, be sure [...]
Posted: February 11th, 2009 under Paris, meats.
Tags: Bearnaise, bistro, entrecote, high smoke point, Paul Bert, rib, rib-eye, sirloin, steak frites
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