Another Slice #3 | Flambadou Ribeye
Served with a bone marrow & green peppercorn butter.
![sliced ribeye steak]](https://substackcdn.com/image/fetch/f_auto,q_auto:good,fl_progressive:steep/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F48b9bb38-d75c-46d6-b13f-d4593bfc5cbe_3024x3780.jpeg "sliced ribeye steak]")
Welcome to the third edition of Another Slice!
I’ve been looking forward to posting a steak recipe ever since I started this newsletter. So for my first one, I’ve gone with my all time favourite cut, cooked over an open fire & served a butter flavoured with bone marrow & green peppercorns - all the flavours of a peppercorn sauce, in butter form!
Once rested, a flambadou is used to melt bone marrow onto the steak. This is a great way to impart some extra flavour, crisp up the outside of the steak & add a bit of theatre to your dinner!
Keep reading to find out more…
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