Grilled Beef Rib Steaks with Homemade Béarnaise Sauce

Name: Grilled Beef Rib Steaks with Homemade Béarnaise Sauce
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 2 separate rib steaks on the bone , about 600 g each; 225 g unsalted butter; 2 egg yolks; 2 shallots, finely chopped; 3 tbsp white wine vinegar; 1 tbsp chopped tarragon; 0.5 tsp black pepper; 1 pinch salt; 1 serving roast potatoes glazed carrots with tarragon & chives and warm runner beans, to serve

Elevate your next barbecue with succulent bone-in beef rib steaks grilled to perfection and served with a rich, velvety béarnaise sauce. This classic combination of smoky meat and buttery, tarragon-infused sauce creates a restaurant-quality dining experience at home.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Intermediate

Ingredients

separate rib steaks on the bone , about 600 g each
2
unsalted butter
225 g
egg yolks
2
shallots, finely chopped
2
white wine vinegar
3 tbsp
chopped tarragon
1 tbsp
black pepper
0.5 tsp
salt
1 pinch
roast potatoes glazed carrots with tarragon & chives and warm runner beans, to serve
1 serving

Step-by-Step Instructions

Prepare your barbecue by lighting the coals; you want them to be glowing hot and covered in a light layer of grey ash before you start cooking.

Clarify the butter for the sauce: Melt the unsalted butter in a small saucepan over very low heat. Once melted, skim off any white foam from the surface. Carefully pour the clear yellow liquid (the clarified butter) into a bowl, leaving the milky solids at the bottom of the pan to be discarded.

Prepare the flavor reduction: In a separate small saucepan, combine the chopped tarragon, finely chopped shallots, white wine vinegar, 1 tablespoon of water, and 1/2 teaspoon of black pepper. Boil the mixture rapidly until the liquid has reduced to approximately 1 tablespoon, then set aside.

Make the sauce base: Place the egg yolks and 1 tablespoon of water in a heatproof bowl. Set the bowl over a pan of gently simmering water, ensuring the bottom of the bowl does not touch the water. Whisk vigorously until the mixture becomes thick, pale, and voluminous.

Emulsify the béarnaise: Remove the bowl from the heat. While whisking constantly, gradually pour in the warm clarified butter in a slow, steady stream until the sauce is thick and creamy. Stir in the tarragon and shallot reduction, season with salt to taste, and keep the sauce warm in a serving bowl in a low oven.