Côte de Boeuf with Béarnaise Sauce

A côte de boeuf is a ribeye on the bone, cut thick enough for two. The bone insulates the meat as it cooks, giving you a rosy, even centre under a serious crust. The béarnaise is optional in the way that fireworks are optional on Bonfire Night.

Method

1. 1

   Take the côte de boeuf out of the fridge 1 hour before cooking. Pat very dry and season generously with flaky salt.

2. 2

   Heat a heavy pan or griddle until smoking hot. Add the oil, then the steak, laying it away from you. Cook for 5 minutes on the first side until a deep crust forms.

3. 3

   Flip and add the butter, thyme and garlic. Tilt the pan and baste continuously for 4-5 minutes.

4. 4

   For medium-rare, a 1kg côte de boeuf needs about 12-14 minutes total cooking. Use a meat thermometer — pull at 48-50°C, remembering it will rise 3-4°C while it rests.

5. 5

   Rest on a warm plate for 10-12 minutes. Do not skip this.

6. 6

   Meanwhile, make the béarnaise: simmer the vinegar and shallot until reduced by half, then strain into a heatproof bowl with the egg yolks.

7. 7

   Whisk over a pan of barely simmering water until thick and pale. Slowly drizzle in the warm clarified butter, whisking constantly, until emulsified and glossy.

8. 8

   Fold in the tarragon and chervil, and season with salt and a pinch of cayenne.

9. 9

   Carve the steak off the bone, slice against the grain, and serve with the béarnaise and hand-cut chips.