Ingredients for the recipe:

• 1 rib of beef (1 to 1.2 kg, aged if possible)
• 1 to 2 teaspoons of barbecue pepper
• 1 teaspoon of fleur de sel
• 2 tablespoons of extra virgin olive oil
• 1 teaspoon of rosemary (optional)
• 1 teaspoon of garlic powder (optional)

Préparation:

• Take the meat out of the refrigerator 1 hour before cooking to bring it to room temperature.
• Generously drizzle the rib of beef with olive oil. Sprinkle with barbecue pepper.
• Preheat the barbecue or a cast-iron skillet/grill. If using a barbecue, prefer charcoal or embers to enhance the smoky aromas. Optionally, add a sprig of rosemary and garlic cloves on the coals to add flavor.
• Sear the rib for 2 to 3 minutes on each side over high heat to get a good crust. Then continue cooking over indirect heat (or medium-low heat), 8 to 12 minutes per side for rare doneness, depending on thickness.
• Let the rib rest for 8 to 10 minutes under a sheet of aluminum foil (loosely covered) before slicing. This allows the juices to redistribute.
• Slice the rib on the bone. Add a drizzle of cooking juices, a pinch of fleur de sel, and some barbecue pepper to finish.