Ingredients

Method

• 4 kg rib-eye steak
• 3 T olive oil
• A few sprigs fresh rosemary
• Sea salt and freshly ground black pepper
For the Béarnaise sauce:
• 6 free-range egg yolks
• 1 T white-wine vinegar
• 500 g butter, melted
• 1 T lemon juice
• Sea salt and freshly ground black pepper
• Fresh tarragon, chopped, to taste (optional)

Method

Ingredients

Preheat the oven to 180°C.
Place a large pan over a medium to high heat.
Rub the rib-eye with olive oil, scatter with rosemary and season to taste. Seal on all sides in the hot pan until golden brown, then transfer to a baking tray and cover with tinfoil.
Roast for 2 hours or until cooked to your liking, removing the tinfoil for the last 30 minutes.
Remove from the heat, wrap in tinfoil and set aside to rest for 20 minutes before carving. Serve drizzled liberally with Béarnaise sauce.

To make the Béarnaise sauce: Suspend a shallow glass bowl over a saucepan of simmering water, separating the bowl from the water with a dishcloth in order that the contents of the bowl don’t heat up too quickly.
Add the egg yolks and vinegar and whisk until light and fluffy. Add the melted butter in a slow stream, whisking all the while.
Add the lemon juice, seasoning, to taste, and chopped tarragon, if desired.