Boneless rib-eye steak with béarnaise sauce
- June 2014
For best results, ask your butcher to cut you a 600g boneless rib-eye about 4cm thick. If the steak is thicker than that, bash it down gently with the flat of your hand until it’s the right thickness.
Other cuts of steak are good with béarnaise, too. Onglet and rump steak are less expensive and still taste terrific.
Look for steak that’s been dry-aged for at least 21 days and comes from British grass-fed cattle. Grass feeding gives the meat a better favour.
Look for meat with a good marbling of fat – this gives it favour and helps keep the rib-eye moist during cooking.
Go for a juicy pinot noir or fruity Italian valpolicella rather than a rich red.
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