Once the rib-eye has rested and been sliced, the meat deserves a real crunch: Binet 1660’s West Wind fleur de sel, hand-sorted in the Batz-sur-Mer salt marshes, scatters exceptionally crunchy crystals with a generous marine savor.
Serves 2 · 25 min
- Pat a 1 lb (450 g) rib-eye steak, about 1 1/4 inches (3 cm) thick, dry and brush it with oil.
- Sear it in a very hot cast-iron skillet for 4 to 6 minutes per side, until it reaches at least 145°F (63°C) inside.
- Add 2 tbsp butter, 1 crushed garlic clove and a sprig of thyme, and baste the steak for 1 minute.
- Let rest for 5 minutes on a board, slice, and scatter generously with the crunchy West Wind fleur de sel and cracked pepper.
The star of this recipe: West Wind Fleur de Sel, by Binet 1660.
