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Ingredients
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For the Ribeye Steak
For the Chips
For the Bearnaise Sauce
Method
For the Ribeye Steak
- 1
Prepare the Steak
Remove the ribeye steaks from the refrigerator and let them come to room temperature for about 30 minutes before cooking.
- 2
Season the Steak
Generously season both sides of the steaks with salt and black pepper.
- 3
- 4
Add Aromatics
Add the garlic cloves and rosemary to the skillet. Cook the steak for about 4-5 minutes on each side for medium-rare, basting with the oil and juices.
- 5
Rest the Steak
Once cooked to your liking, remove the steaks from the skillet and let them rest for 5 minutes before slicing.
For the Chips
- 6
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 7
Prepare the Potatoes
Wash and peel the potatoes, then cut them into thick chips.
- 8
- 9
Bake the Chips
Spread the chips out on a baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until golden brown and crispy.
For the Bearnaise Sauce
- 10
Prepare the Vinegar Reduction
In a small saucepan, combine white wine vinegar, chopped shallot, and fresh tarragon. Simmer until reduced by half, then strain and set aside.
- 11
Whisk the Egg Yolks
In a heatproof bowl, whisk the egg yolks and the vinegar reduction together until thick and creamy.
- 12
- 13
- 14
Season the Sauce
Add salt and black pepper to taste. Keep warm until ready to serve.