Whether it's over wood, charcoal or gas, chargrilling gives a lovely, smoky flavour to your favourite seafood or steak.
extra virgin olive oil
4 x 360g rib-eye steaks, on the bone, at room temperature
4 lemon wedges
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
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.