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Char Grilled Angus Rib Eye with Bistro Chips and Bearnaise

Adding béarnaise to a classic steak and chips makes it a true brasserie dish.

Char Grilled Angus Rib Eye with Bistro Chips and Bearnaise – Recipe
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For the Beef

  • Oil, vegetable 100.0 ml
  • Salt, sea 20.0 g
  • Black pepper, ground 10.0 g
  • OP Beef rib eye, cleaned 2.5 kg

For the Sauce

To Serve

  • Thick cut chips, fried 1.0 kg

Preparation

  1. For the Beef

    • Add oil, salt and pepper to the steak, char-grill, allow to rest for 5 minutes.

  2. For the Sauce

    • Heat the KNORR Hollandaise Gluten Free Sauce.

  3. To Serve

    • Serve the steak on a plate with the thick cut chips and pour over KNORR Béarnaise Sauce.