Serves 4 people • Preparation 25 minutes • Cooking time 60 minutes

Ingredients:

Ribeye Steak

•1 Ribeye steak bone in (70 Oz)
•4 tbsp olive oil
•Salt to taste

Oven Roasted Potatoes

•5-6 large Russet potatoes (cut in wedges)
•3 sprigs Rosemary (chopped)
•6 cloves of garlic (smashed)
•1 tbsp dried oregano
•1 tbsp paprika
•Olive oil
•Salt & Pepper

Béarnaise Sauce

•1/4 cup (60 ml) white wine vinegar
•1/2 cup (125 ml) white wine
•2 shallots (chopped)
•1 sprig of fresh tarragon
•4 egg yolks
•3/4 cup (180 ml) butter (melted + cooled down)
•1 tbsp (15 ml) fresh tarragon
•Salt and pepper

Preparation:
1.Pull out the steaks at room temperature at least 25 minutes before grilling. Using a paper towel, pat dry the steaks. Drizzle the olive oil over the steaks and season heavily with salt on all surfaces. In a bbq, place steaks directly on a hot grill (pre-heated at 400°F). Get some nice grill marks on all surface until you get a nice crust. Cook until you’re preferred doneness. Using a meat thermometer is recommended on big pieces like this. Place the steaks on a resting tray and rest for the same amount of time that it was on the grill to allow juices to stay inside the meat.

2.While the meat is resting, in a small saucepan, bring the vinegar and the wine to a boil with the shallots and the tarragon sprig. Season with freshly cracked black peppercorn. Reduce the liquid to almost dry, you should be left with about 45 ml (3 tbsp). Strain over a mixing bowl making sure to squeeze all of that shallot and tarragon goodness.

3.Place the mixing bowl over a double boiler and using a whisk, beat the vinegar/wine reduction with the egg yolks until the mix thickens and becomes foamy. Remove from the double boiler and drizzle in the melted butter while whisking constantly. Add the chopped tarragon. Check the seasoning, if the sauce is too thick, add a bit of warm water while whisking. Keep at room temperature and place back onto a double boiler a few seconds before serving to reheat.