• 2 separate rib steaks on the bone (côte de boeuf), about 600g each
  • roast potatoes glazed carrots with tarragon & chives and warm runner beans, to serve (optional, see below)

For the béarnaise sauce (or use shop-bought)


  • STEP 1

    Light the barbecue – you want the coals to be glowing hot. Meanwhile, if you’re making your own béarnaise, put the butter in a small pan over a very low heat and leave to melt. Skim off any scum from the surface and pour the clear (clarified) butter into a bowl, leaving behind the milky white solids that settle at the bottom.

  • STEP 2

    Tip the tarragon, shallots, vinegar, 1 tbsp water and ½ tsp black pepper into another small pan and boil rapidly until the liquid has reduced to 1 tbsp. Put the egg yolks and 1 tbsp water in a bowl set over a pan of simmering water, ensuring the bowl isn’t touching the water, and whisk vigorously until voluminous and creamy. Remove the bowl from the pan and gradually whisk in the clarified butter until you have a thick, creamy sauce. Stir in the tarragon and shallot reduction and season with salt. Scrape into a serving bowl and keep warm in the oven on a low heat.

  • STEP 3

    Season the ribs well on both sides. Barbecue for 9-10 mins on each side for rare (it should read about 55C on a meat thermometer) or 11-13 mins each side for medium-rare (60-65C). Remove and leave to rest for 10 mins. To serve, cut off the bone and carve the meat into long, thin slices. Serve with the béarnaise sauce, potatoes, carrots and runner beans, if you like (see below).

Recipe tip

Rain or shine
To cook the beef indoors, heat the oven to 220C/200C fan/ gas 7. Season the steaks generously. Heat 1 tbsp sunflower oil in large ovenproof frying pan until shimmering, then sear the steaks for 3 mins on each side until nicely browned. Smear each steak with about 1 tbsp soft butter, then put the pan in the oven and roast for 15 mins for rare (it should read 55C on a cooking thermometer) or 20 mins for medium-rare (60C) turning halfway through. Leave to rest for 15 mins before carving.

Goes well with


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