Nothing beats a grilled rib-eye steak! The best cut comes from a grass fed cattle of rare or traditional breed which has fine grained muscle and intense marbling of fat. The meat should have been hung for at least 28 days, drawing out the moisture, and creating succulence and flavour which is second to none.
Aberdeen Angus is one of the most famous beef breeds. It was developed in the 19th century in Forfarshire, Scotland, which is now known as Angus. In Scotland, Aberdeen Angus bulls are widely crossed with other breeds, producing nicely marbled meat which is full of flavour. There are a few other traditional native breeds of cattle in Scotland which are worth mentioning, including the Shorthorn, Highland Cattle and Galloway.
Béarnaise sauce is a variation of Hollandaise sauce, which is a mother sauce in French cuisine. It is simply an emulsification — egg yolks and butter mixed with with vinegar which is flavoured with tarragon and shallots. The classic Béarnaise sauce works beautifully with grilled steak. Its creaminess softens the charred character of the meat, and the tarragon and shallots accent the steak’s flavour.
Ingredients
- 4 x organic, dry aged rib-eye steaks (minimum 2.5cm thickness, ideally 3.5-4cm)
For the Béarnaise sauce:
- 3 tbsp white wine
- 3 tbsp white wine vinegar
- 1 shallots minced
- 1 tbsp plus 2 tsp chopped tarragon leaves
- 6 black peppercorns
- 2 egg yolks
- 120g unsalted butter, cut into cubes
- A pinch of cayenne pepper
Instructions
- For the Béarnaise sauce, simmer wine, vinegar, shallots, 1 tbsp of tarragon and peppercorns in a small saucepan until the liquid is reduced to about 1-2 tbsp. Strain through a fine sieve. Mix the egg yolks with 1 tsp of the reduction, a tiny pinch of salt and a little butter in a stainless steel bowl. Place the bowl over a saucepan of barely simmering water (bain marie) and beat with a whip until thick. Add more butter gradually, while beating continuously, and as the mixture thickens, alternate the butter with some of the reduction. Continue until all of the butter and reduction are emulsified. Add the remaining 2 tsp chopped tarragon and cayenne pepper. Season to taste.
- Remove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. Preheat the grill until it is very hot. Cook the steaks for about 2-3 minutes on each side (depending on thickness and how well-done you like your steak). If you have a meat thermometer, the internal temperature should be about 50-55°C.
- Rest the steak for 5 mins, and it will continue to be cooked to medium rare during resting. Sprinkle sea salt flakes and coarsely ground black pepper on top. Serve with the Béarnaise sauce, salad/cooked vegetables and chips/French fries. Enjoy with Châteauneuf du pape, a syrah or shiraz, or a top Tuscan red.
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