Rib-eye steaks with chilli bearnaise sauce

Method

1. Put the steaks into a large non-metallic dish. Whisk together the olive oil, 1tbsp white wine vinegar, half the chilli and the garlic in a small bowl and pour over the steaks. Add plenty of ground black pepper and turn the meat over in the marinade. Cover and chill for a couple of hours or overnight.

2. Prepare and light the barbecue. Take the meat out of the fridge half an hour before cooking it, to allow it to come to room temperature.

3. Meanwhile, make the sauce. Melt the butter in a small pan, then add remaining chilli. Whiz the egg yolks in a food processor for a few seconds.

4. With the motor running, gradually pour in the remaining vinegar. Then pour in the hot butter in a steady stream. The sauce should be the thickness of pouring custard. Stir in the chopped tarragon and season. Spoon into a heatproof bowl and keep warm over a pan of simmering water.

5. Take the steaks out of the marinade and cook on the hot barbecue for about 2 1/2min on each side for medium rare. Serve thickly sliced, with Chilli Béarnaise Sauce on the side.

If you're cooking inside...
Preheat the oven to 200°C (180°C fan) mark 6. Cook in an oiled roasting tin for 45–50min.