Reverse Seared Bistecca with Bearnaise

ingredients

1x 4cm thick bistecca (t-bone)
100g butter, melted/warm
1/4 cup white wine vinegar
1 tbs dried tarragon
1 French shallot, peeled & sliced
1 egg yolk

Method

Preheat oven to 95ºc Allow the steak to come to room temp, brush wit oil and sprinkle with salt. Place on a foil lined tray and bake for 45 minutes, or until the internal temp reaches 55ºc. Rest for 20 minutes.

Meanwhile, simmer the shallot & tarragon with the white wine vinegar until reduced 1-2 tbs. Strain liquid and allow to cool slightly.

Place the warm butter, vinegar, egg yolk into a NutriBullet and blend until emulsified and smooth.

Preheat coals or bbq to high, then sear all edges of the steak until crisp and charred, 3mins a side.

Photographed by William Meppem