Grilled Rib Steaks with Béarnaise Mayo
Prime Angus beef rib grilling steaks served with a mayonnaise dip richly flavoured like one would hollandaise-based béarnaise. If desired, serve the steaks with grilled vegetables and baked potatoes or frites (french fries).
Recipe - View Royal
Grilled Rib Steaks with Béarnaise Mayo
Prep Time20 Minutes
0Cook Time14 Minutes
Ingredients
1/4 cup white wine vinegar or cider vinegar
1 Tbsp finely chopped shallot
1 small garlic clove, minced
1 tsp dried tarragon (divided)
salt and coarsely ground black pepper, to taste
3/4 cup + 1 Tbsp mayonnaise
small splash each lemon juice, Tabasco and Worcestershire sauce
pinch ground turmeric
1 Tbsp chopped fresh parsley
4 beef rib grilling steaks
4 tsp olive oil
Directions
- To make béarnaise mayo, place vinegar, shallot, garlic, 1/2 tsp tarragon and a few sprinkles of coarsely ground black pepper in a small pot. Set over medium, medium-high heat, bring to a simmer, and reduce vinegar by half. Remove pot from the heat.
- Set a small fine sieve over a soup-bowl-sized mixing bowl. Strain the vinegar mixture through the sieve; pushing on it to get all the liquid out. Let the liquid cool to room temperature, and then mix in the remaining tarragon, mayonnaise, garlic, lemon juice, Tabasco, Worcestershire and turmeric. Taste and season béarnaise mayo with salt. Cover and refrigerate until needed. It can be made many hours in advance and its flavour will further richen as it sits. It will also keep in the refrigerator several days.
- Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. When steaks are cooked, plate them, set on the table with béarnaise mayo, and let diners dollop some of it on or beside their steak.
20 minutes
Prep Time
14 minutes
Cook Time
0
Servings
Shop Ingredients
Makes 0 servings
Western Family - White Wine Vinegar, 500 Millilitre
$5.39$1.08/100ml
Shallots - Fresh, Bulk, 20 Gram
$0.21 avg/ea$1.03/100g
Garlic - Bulb, Mesh, 3 Each
$1.49$0.50 each
Mccormick - Tarragon Leaves, 7 Gram
$5.49 was $6.19$78.43/100g
Mccormick - Ground Black Pepper, 37 Gram
$5.49 was $6.19$14.84/100g
Western Family - Real Mayonnaise, 475 Millilitre
$4.39$0.92/100ml
Not Available
Mccormick - Turmeric Ground, 32 Gram
$5.49 was $6.99$17.16/100g
Parsley - Italian, Fresh, 1 Each
$2.49
Quality Foods - Aus BF Grass Fed Rib Eye Steak FP, 650 Gram
$20.05 avg/ea was $25.78 avg/ea$3.08/100g
Western Family - Pure Olive Oil, 250 Millilitre
$8.99$3.60/100ml
Directions
- To make béarnaise mayo, place vinegar, shallot, garlic, 1/2 tsp tarragon and a few sprinkles of coarsely ground black pepper in a small pot. Set over medium, medium-high heat, bring to a simmer, and reduce vinegar by half. Remove pot from the heat.
- Set a small fine sieve over a soup-bowl-sized mixing bowl. Strain the vinegar mixture through the sieve; pushing on it to get all the liquid out. Let the liquid cool to room temperature, and then mix in the remaining tarragon, mayonnaise, garlic, lemon juice, Tabasco, Worcestershire and turmeric. Taste and season béarnaise mayo with salt. Cover and refrigerate until needed. It can be made many hours in advance and its flavour will further richen as it sits. It will also keep in the refrigerator several days.
- Heat your barbecue or indoor grill to medium-high. Pat steaks dry with paper towel. Brush each steak lightly with olive oil; season with salt and pepper. Now grill to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium rare to medium. When steaks are cooked, plate them, set on the table with béarnaise mayo, and let diners dollop some of it on or beside their steak.