Every once in a while I am reminded that I know nothing about beef. I am a child of sausage manufacturers. I never ate hamburgers; growing up we had sausage patties. The only other meat we ate was chicken.
Then I became a vegetarian and now at the age of 50 I am starting to learn a little about beef, though it really doesn't interest me or my daughter much... too chewy, too hard to digest.
Before I went to the grocery store to buy the meat for this recipe I read the ingredients list and it said if I couldn't find viande des grisons or bresaola I could use some other air dried beef. None of these meats I ever heard of... I vaguely knew something about South Americans air drying beef.
I took my non-existent knowledge of air dried beef to the butcher counter at Whole Foods. I told the butcher that I was making a French sandwich and did he have any of the meats that I had written down. He said no, but he had air dried beef and he could slice it thin for me.
When I got home I read the recipe more completely and it said that I could have substituted prosciutto which I know... because it's pork!
I opened up my package of meat and thought... there was nothing in the recipe about cooking the meat. What I have is too thick and not dried enough to eat raw, especially if you are not a fan of steak tartare.
So I worked with what I had... seared the dry aged bone-in rib steak (I got this information from the sticker on the meat package.). Smeared butter on the bread, sprinkled good extra-virgin olive oil on the steak and sprinkled walnuts on it.
My whole family including my daughter and I loved the thin steak. We all thought that putting butter and olive oil is too much. It should be one or the other, and the walnuts didn't add anything to the sandwich.
I actually removed my nuts and broke out some blue cheese... My daughter and I found that it went exceptionally well with the steak, with a side of salad it was a easy tasty meal that makes a nice simple supper or special lunch.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.