Ingredients:
4 rib-eye steaks about 4 cm thick
1 tsp salt plus more for seasoning
1 tsp cornstarch
Pepper
Bernaise Sauce Ingredients:
6 crushed peppercorns
1 Tbsp vinegar (white wine or tarragon vinegar)
2 egg yolks
200 gm melted butter
1 Tbsp lemon juice
2 medium onions, finely chopped
2 Tbsp finely chopped tarragon
To Make the Sauce:
Place the peppercorns and vinegar in a small stainless-steel saucepan and reduce to one third. Remove from the heat and add 1 Tbsp of cold water. Allow to cool.
Whisk egg yolks in a bowl and add the reduction. Place the bowl over a simmering pan of water and continue whipping until the yolks form ribbons.
Gradually add the warm melted butter whisking constantly until thoroughly combined.
Add the lemon juice, shallots and tarragon and season to taste with salt and freshly ground black pepper.
Char Grill the Steak
METHOD: -
In a small bowl, combine the salt and cornstarch.
Pat the steaks dry and rub with the salt mixture.
Place the steaks on a wire rack and chill in the freezer for 30 mins to 1 hour.
Meanwhile, build a fire on your charcoal grill and clean the grate for when those steaks are ready to go.
Season the steaks with pepper.
Grill for 4 to 8 mins per side (to your desired doneness)
Remove from the grill and tent with foil. Allow to rest for 5 mins before serving.
Serve with Salad & Chips and lashings of Bernaise Sauce over the Steak.