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Reverse-sear rib eye with bearnaise
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Tender beef shines in a velvety butter sauce.
Ingredients:
  • 500g bone-in beef rib eye steak
  • Peter Bouchier butcher’s salt and pepper
  • 1 bunch radishes, halved, leaves on
  • 1 bunch heirloom Dutch carrots, trimmed, halved if large
  • 18.20 gm olive oil
  • 1 small tub of Peter Bouchier béarnaise sauce, or another pre-made béarnaise sauce
Instructions:
  • Preheat oven to 150°C. Let the steak sit at room temperature for 15 minutes, then season generously with butcher’s salt and pepper.
  • Coat vegetables in oil and season generously in a small roasting dish.
  • Place the steak on a wire rack in a baking dish and roast in the oven for 30 minutes at 50°C internal temperature. Roast vegetables simultaneously. Allow the steak to rest for 10 minutes before serving.
  • Preheat a sizzling char-grill pan over high heat with a drizzle of oil. Sear steak on all sides for 45 seconds until beautifully golden-brown (for medium rare). Let it rest for 5 minutes before serving.
  • Slice the steak and serve with roasted vegetables and creamy béarnaise sauce.

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