To serve four

2 - 400g Belgian Blue Beef rib steaks
1 teaspoon of white pepper corns
4 tablespoons of Provence Herbs
4 tablespoons of olive oil
1 tablespoon of lemon juice
sea salt from the grinder

Preparation

Crush the pepper corns. Mix, in a deep bowl, half of the Provence herbs, the olive oil, lemon juice and crushed pepper corns.

Place the rib steaks in the mixture, cover with a plastic wrapping and leave rest in the refrigerator for at least 1 hour.

On a charcoal grill, spread the remaining Provence herbs.

Grill the rib steaks from 6 to 8 minutes on each side. Salt the meat at the end of the cooking process.

For presentation you can cut the rib steak in large oblique slices or leave whole. Serve immediately.

Garnish with tomatoes, lettuce and serve with seasonal salads, potatoes or rice.

*From "Livre de recettes Medaille d'Or, Viande Boeuf Belge aux Possibilités Illimitées", used with permission