Rib-eye Steak with Béarnaise Sauce and Garlic Potatoes

Rib-eye Steak with Béarnaise Sauce and Garlic Potatoes
Rib-eye Steak with Béarnaise Sauce and Garlic Potatoes

Preparation time: under 30 mins

Cooking time: 10-30 mins

Serves: 2

Spoil someone special with this hearty classic, complete with rich and creamy béarnaise sauce. Cook your steaks in a pan or have a romantic braai for two.



  • 2 tbsp olive oil
  • 2 Rib-eye steaks
  • Salt and freshly ground black pepper

Béarnaise sauce

  • 3 tbsp SAFARI® Organic Red Wine Vinegar
  • 250g butter
  • 2 shallots, sliced
  • 1 large bunch tarragon, stalks and leaves separated and chopped
  • A few peppercorns
  • 2 free-range egg yolks
  • 1 lemon, juice only

Rosemary potatoes

  • 500g floury potatoes, peeled and cut into 2cm cubes
  • 6 tbsp olive oil
  • 3 bulbs garlic, cloves separated, unpeeled
  • 4 sprigs fresh rosemary, leaves separated

Watercress salad

  • 2 tbsp SAFARI® Organic White Wine Vinegar
  • 1 bunch watercress
  • 1 banana shallot, sliced
  • 1 tbsp Dijon mustard
  • 4 tbsp olive oil



  • Bring a large pan of salted water to the boil and parboil the potatoes for 5 minutes. Drain and set aside.
  • Heat the olive oil in a large frying pan over a medium heat and add the garlic and rosemary.
  • Add the parboiled potatoes and fry for 6-8 minutes or until golden-brown. Keep warm.

Béarnaise sauce

  • Melt the butter in a small saucepan over a low heat.
  • In a separate saucepan, heat the vinegar, shallots, tarragon stalks and peppercorns.
  • Cook the mixture until it has reduced to 1 tbsp of liquid. Strain through a sieve.
  • Combine the vinegar reduction and egg yolks in a food processor and blend.
  • Gradually add the melted butter in a thin steam while the motor is running.
  • Stir in the lemon juice and chopped tarragon leaves and set aside.

Rib-eye steak

  • Season the steaks with salt and pepper and rub with the olive oil.
  • Heat a large frying pan or prepare your braai and cook the steaks for 4 minutes on each side for medium (2 minutes each side for rare, 3 minutes for medium-rare, 5 minutes for well done, depending on how thick your steaks are).
  • Allow to rest while you make the salad.


  • Place the watercress and shallots in a large bowl.
  • Mix the vinegar, mustard and oil together and dress the salad just before serving.

To serve

  • Slice the steaks and place on a serving board.
  • Serve with the potatoes, béarnaise sauce and salad on the side.

Safari Vinegar Recipes