Allow the Rib to come up to room temperature before cooking; this helps the heat transfer through the steak when cooking it. The cooking of your steak should be medium-rare to medium Äì anymore, and youÄôll be left with a tough piece of meat.
Start with making the almond Caesar dressing by chopping together anchovy fillets, garlic, and add pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in the egg yolks, mustard and vinegar then gradually whisk in the oils, and finally the Parmesan. Season with salt, pepper, and a few drops of almond essence.
Season the Rib of beef with a good quality salt like Malden sea salt and freshly ground black pepper, then add to a pan on a medium heat.
Allow to colour on all sides, and when halfway cooked, add the butter, garlic and rosemary. The butter will start to foam, and you can baste the Rib till the desired cooking temperature.
Once cooked leave it to rest, this is very important as it will relax the muscle and allow the steak to retain its juices, resting should be at least half the time you cooked the steak for.
Slice the sourdough and pan fry in the same pan as the beef till golden and set aside.
Before cutting the steak with a sharp knife, find the direction of the grain (which way the muscle fibres are aligned), then slice across the grain rather than parallel with it, this will help keep it tender and makes it easier to chew
Serve the sliced steak with the beef dripping toast and the tender stem broccoli dressed with the almond Caesar dressing, finish with freshly grated Parmesan and toasted almonds.