¼ cup champagne vinegar
¼ clarified butter
¼ cup white wine vinegar
1 small shallot, finely chopped
1 bunch tarragon sprigs, chopped
1 bunch chives, chopped
1 bunch parsley, chopped
2 sprigs thyme
1 egg yolk
1 bay leaf
½ lemon, juiced
2 tbsp. chives, chopped
2 tbsp parsley, chopped
1 tsp. water if required
1 x 850 g T-bone steak
extra-virgin olive oil
salt & pepper
large russet potatoes
oil for frying
Heat champagne vinegar and white wine vinegar in a saucepan over a medium to high flame.
Add the thyme, bay leaf, a twist of black pepper and 1 tbsp. of each of the tarragon, chives and parsley. Setting aside the rest for later.
Reduce the heat and simmer for 5 minutes or until the liquid has halved.
In a glass bowl over a pot of simmering water, add the egg yolk and 2 tbsp. of the reduction.
Continually whisk the mixture until it begins to thicken and ribbon. Remove from the heat.
Whisk in melted butter, drizzling it in very slowly until all combined. If the sauce becomes to thick, thin it down with a teaspoon of water.
Stir through remaining fresh herbs and lemon juice.
Season to taste.
Remove the steak from the refrigerator 30 minutes before you want to eat.
Preheat your grill or barbecue to high.
Rub the steak all over with oil and season generously with salt and pepper.
Cook the steak over a high heat for 4 – 5 minutes on each side, turning every minute or so, until it cooked to your preference coloured.
Because of the bone, you’ll find that the meat won’t cook evenly: it will be rarer close to the bone towards the edges it will be medium or even medium-well done. Use the thumb-to-finger test for doneness, or check the interior of the meat with a meat thermometer.
Transfer the steak to a warm plate and cover it loosely with foil. Leave to rest for 4-5 minutes before carving.
To serve, cut the two sections of meat away from the bone and carve into thick slices.
Serve with a dollop of béarnaise sauce and fries.