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Rib Eye Steak with Chips and Béarnaise Sauce
by James Martin
This recipe is definitely a midweek treat, or perfect for the weekend! You can’t go wrong with a classic dish, and James Martin is here to help with his mouthwatering steak dish. Pop your favourite chips in the oven, dice up some freshly cut salad leaves and serve your sizzling steak alongside béarnaise sauce, or sauce of your choice.
Serves 2
Cooks in
Difficulty Easy
Ingredients
- 2x 150g rib eye steak
- 25g butter, cubed
- ¼ oxo stock cube
- Salt and pepper
Sauce:
- 1 shallot, peeled and sliced
- 50ml white wine vinegar
- 1 small bunch tarragon
- 200g butter, clarified
- 3 egg yolks
- 1 lemon juice only
- few sprigs tarragon
Salad leaves:
- French dressing
- 2 egg yolks
- 1 tbs Dijon
- 200ml veg oil
- 1 small bunch tarragon
- splash of water
Method
- Heat a non-stick fry pan to hot, season the steaks, melt the butter, when foaming, add the steaks and cook for 2 minutes, crumble over oxo cube then flip over and cook for 2 minutes.
- Dice 1 shallot finely, add to a pan with ½ the tarragon and vinegar bring to the boil then drain off.
- Rest the steaks on a warm plate.
- In a bowl over a pan of simmering water whisk the egg yolks with the vinegar and slowly add the butter whisking continuously.
- Whisk the salad ingredients together and dress the leaves.
- Serve the steaks with salad on the side, spoon over sauce, and add the chips to the side.
- Top tip: seasoning with a beef stock cube makes steak taste amazing. Also, let the steak stand for 5 minutes before serving to allow the meat to relax.
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