Juicy, well-marbled and dry-aged.
Perfect with easy bearnaise sauce.
600 g T-bone steak (about 2.5 cm thick)
Sea salt and freshly ground pepper
45 g butter
30 ml olive oil
4 sprigs thyme
1 sprig rosemary
3 cloves garlic, unpeeled
For the bearnaise
30 ml red wine vinegar
125 ml double thick cream
15 ml Dijon mustard
5 ml dried tarragon
1. Season the steak well with salt and pepper.
2. Heat the butter and oil in a large frying pan over high heat until the butter starts to foam.
3. Add the thyme, rosemary and garlic.
4. Place the steak, fat side down, and fry for 2 minutes or until golden. Then fry the steak over moderate heat for 4 minutes each side (for medium-rare), basting with the flavoursome butter.
5. Remove the steak from the pan and allow it to rest while preparing the bearnaise.
6. Remove the garlic and herbs from the cooking juices in the pan, add the red wine vinegar and reduce to one third over moderate heat.
7. Stir in the double thick cream, mustard and tarragon and heat through for a few seconds.
8. Season to taste.