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Grilled aged rib-eye with Bearnaise sauce

Neil Perry
Neil Perry

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Grilled aged rib-eye with Bearnaise sauce.
Grilled aged rib-eye with Bearnaise sauce.William Meppem
Time:30 mins - 1 hourServes:4

Whether it's over wood, charcoal or gas, chargrilling gives a lovely, smoky flavour to your favourite seafood or steak.

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Ingredients

  • sea salt

  • extra virgin olive oil

  • 4 x 360g rib-eye steaks, on the bone, at room temperature

  • 4 lemon wedges

Béarnaise sauce

  • 2 eschalots, sliced

  • 2 tarragon sprigs, plus 2 tbsp chopped tarragon

  • 5 whole black peppercorns

  • 125ml white wine

  • 125ml tarragon vinegar

  • 3 egg yolks

  • 250g unsalted butter, cut into cubes, at room temperature

  • sea salt and freshly ground pepper

Method

  1. For the béarnaise sauce, place the eschalots, tarragon sprigs, peppercorns, wine and vinegar into a saucepan over a medium-high heat and reduce liquid to 80ml.

    Place the egg yolks in a bowl that sits easily over a saucepan. Strain the tarragon reduction; pour it over the egg yolks, whisking well. Place the bowl over a saucepan of barely simmering water and start whisking. When the mixture thickens by doubling or tripling in size, add the butter, 3-4 cubes at a time, whisking well. When all the butter is added, remove the bowl from the heat, add the chopped tarragon and check the seasoning.

    For the steaks, heat a barbecue or chargrill to extremely hot. Salt and oil both sides of the steaks. Grill the meat for about 5 minutes (halfway through cooking, rotate each steak 90 degrees to get the criss-cross pattern on the meat). Turn the steaks over and cook for 4 minutes. Take the meat off the grill and allow it to rest for a few minutes.

    Slice steaks into 5-6 slices and place on plates in each steak's original shape. Serve with a sprinkle of salt, drizzle of olive oil, a wedge of lemon and the Béarnaise on the side.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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