Beef silver side steaks are excellent served plain, accompanied by fleur de sel and ground pepper, but garlic butter, Provencal herbs, a slice of marrow, a tartar sauce or a sauce made with shallots and wine are perfect.

Beef silver side steaks can be cooked in several ways: baked, grilled, pan-fried or barbecued.

Cooking time varies according to thickness and your preferences. It will take 7 to 15 minutes to cook each side by turning it with a meat tongs, preferable to using a fork so as not to prick the meat, which causes a loss of juice and dries out the meat.

If you choose to grill, fry or barbeque, you will need to sear Beef silver side steaks over high heat to caramelize the juices and form a crust that will protect it throughout its cooking at a more moderate heat. Here again, no need to add fat as the fat feeds the meat as it melts.

If you prefer the oven, start by browning the ribs over high heat on a grill or in a frying pan, then continue cooking in the oven (thermostat 7, i.e. 210° C).

Beef silver side steaks should never be served blue, as the inside may be cold. Rather, it is served rare, which allows you to appreciate its full flavour.

As with Beef silver side steaks, it is best to take Beef silver side steaks out of the fridge a little before cooking and leave it to rest for a while at room temperature.

Beef side steaks should be served with the meat separated from the bone, cut into fairly thick regular slices.

Flower of salt and freshly ground pepper will suffice to sublimate the taste of your prime rib.

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