Grilled Rib Eye Steak with Béarnaise Sauce
This recipe will help master the making of Béarnaise sauce!
- Difficulty: moderate
- Prep Time : 20 mins |
- Cook Time : 20 mins
Rib Eye Steak
4 x 200 g rib eye steaks (you can also use rump or sirloin)
3 Tbsp (45 ml) olive oil
Salt and freshly ground black pepper
2 Tbsp (30 ml) picked fresh thyme
1–2 cloves garlic, crushed
¼ onion, finely chopped
1 sprig fresh parsley
2 Tbsp (30 ml) tarragon vinegar (you can also use white wine vinegar)
125 g butter
1 egg yolk
1 Tbsp (15 ml) finely chopped fresh tarragon
Rib Eye Steak
Drizzle the steaks with olive oil and season with salt, pepper, thyme and garlic. Set aside to marinate for a couple of minutes.
Place the onion, peppercorns, parsley and vinegar into a saucepan and bring to the boil. Reduce the liquid to 1 Tbsp (15 ml), strain and set aside.
Melt the butter in a medium saucepan over low heat. Using a spoon, remove all the milk solids (white foam) that will have risen to the surface, until you are left with clarified butter. Keep warm.
Place a glass bowl over a saucepan of simmering water and add the egg yolk and reduced vinegar, whisking continuously until foamy and slightly thickened.
Slowly whisk in the clarified butter, 1 Tbsp (15 ml) at a time, adding a splash of hot water if the sauce gets too thick. Add the fresh tarragon and season with salt and pepper. Set aside and keep warm.
To cook the steaks, heat a medium griddle pan until smoking hot. Grill the steaks for 3–4 minutes on each side or until the steaks have reached the desired degree of doneness. Remove from the pan and allow to rest for 10 minutes before slicing.
Serve the steak with shoestring fries and top with béarnaise sauce.