Ingredients

Step by step

1. Pat the steaks dry with kitchen paper and leave to come up to room temperature for an hour or so, covered with a large upturned bowl (don’t cover with clingfilm, as you want the meat to dry a little).

2. Heat the oven to 220°C, fan 200°C, gas 7. Cut the potatoes into chips about 1cm wide. In a bowl, toss the chips with the rosemary, 2 tablespoons of oil and plenty of seasoning. Tip onto a nonstick or lined baking sheet and spread out evenly. Roast for 40 minutes, tossing halfway though.

3. Meanwhile, heat the butter for the Béarnaise in a small pan on a medium heat until melted and just starting to sizzle. In a small blender, whiz the egg yolks and vinegar until pale. Pour in the hot butter, with the motor running, until thick and glossy (leave any white sediment behind in the pan). Season, add the chopped taragon, and then transfer to a clean pan, off the hob.

4. Heat a griddle pan or heavy-based frying pan until very hot and lightly smoking. Sprinkle the salt all over both sides of the steaks and rub in, followed by a grind of black pepper. Drizzle each steak with 1 teaspoon oil and rub in on both sides.

5. Put the steaks into the pan using tongs. Leave for 2 minutes for rare, 3 for medium and 4 for well-done. Don’t move them at all, then repeat on the other side, or until done to your liking. If you have a cook’s probe thermometer, check the internal temperature using the guide below.

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   Rare 50°C

   Medium rare 55°C

   Medium 60°C

   Medium well 65°C

   Well done 70°C

6. Using the tongs, hold the steaks fat side-down so the fat lightly chars, then leave to rest on a plate or board for 5-10 minutes, covered loosely in foil.

7. Using the tongs, hold the steaks fat side-down so the fat lightly chars, then leave to rest on a plate or board for 5-10 minutes, covered loosely in foil.