Reverse Seared Bistecca with Bearnaise
The oven does the cooking and the fire only does the crust - pink from edge to edge, with a bearnaise that happens in a NutriBullet while the steak rests.
Serves: 2
Prep time: 10 minutes
Cook time: 55 minutes, plus resting
INGREDIENTS
1 x 4cm thick bistecca (t-bone)
olive oil, for brushing
salt
100g butter, melted and warm
1/4 cup white wine vinegar
1 tablespoon dried tarragon
1 French shallot, peeled and sliced
1 egg yolk
METHOD
Preheat the oven to 95C. Allow the steak to come to room temperature, brush with oil and sprinkle with salt.
Place on a foil lined tray and bake for 45 minutes, or until the internal temperature reaches 55C. Rest for 20 minutes.
Meanwhile, simmer the shallot and tarragon with the white wine vinegar until reduced to 1-2 tablespoons. Strain the liquid and allow to cool slightly.
Place the warm butter, vinegar and egg yolk into a NutriBullet and blend until emulsified and smooth.
Preheat coals or a barbecue to high, then sear all edges of the steak until crisp and charred, 3 minutes a side.
HINTS
A meat thermometer is the whole game here - 55C in the oven, then straight onto the coals for colour. Guessing gives you a grey band around the outside.
The butter needs to be warm, not hot, or the yolk will scramble as it blends. Melt it gently and let it sit off the heat for a minute.
Reduce the vinegar properly, right down to 1-2 tablespoons, or the bearnaise stays thin and sharp instead of glossy.
NUTRITION (per recipe total, serves 2 - guide only):
Energy: approximately 8250kJ (1970 calories)
Protein: 140g
Fat: 155g
Saturated fat: 75g
Carbohydrates: 2g
Sugars: 1g
Fibre: 0g
Sodium: 1800mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.