Just Cooking recipes

Ribeye with béarnaise sauce

Recipe from Just Cooking in association with Fresh Living


Just Cooking

BBC Lifestyle



• 1.2kg ribeye, whole (not steaks)
• 50ml Worchestershire sauce
• 50ml extra virgin olive oil
• Saly and pepper

Béarnaise sauce:

• 4 egg yolks
• 250g unsalted butter, melted
• 4 tsp (20ml) white wine vinegar
• 4 tsp (20ml) water
• Small handful roughly chopped tarragon or chives

Preparation method


  1. Cut meat into 2 large chunks.
  2. Marinate in the Worchestershire sauce and olive oil.
  3. Season liberally with salt and pepper.
  4. Cook over hot coals, until cooked to preference.
  5. Serve with lashings of béarnaise sauce.

Béarnaise sauce:

  1. Combine egg yolks, vinegar and water in a stainless steel or glass bowl over a double boiler.
  2. Whisk until the egg is cooked and the mixture is at ribbon stage.
  3. Remove from the heat and slowly whisk in melted butter.
  4. Season, and add the chopped tarragon or chives.