Trading Hours: Tuesday, Thursday to Saturday 7 am - 5 pm. Sunday 10 am - 3 pm (select traders).

Market-fresh steak with béarnaise -ish sauce & chips

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Serves: 2-4 people

Cuisine: Main

Skill Level: Easy



  • 1 boneless ribeye steak, about 2 centimeters thick (500 grams)
  • 2 large potatoes, scrubbed clean, cut into 1-centimeter fries
  • Canola oil
  • Kosher salt
  • 1 teaspoon olive oil
  • Freshly ground black pepper
  • 1 tablespoon butter (15 grams)
  • 2 garlic cloves, unpeeled, divided
  • 4 sprigs fresh tarragon, divided
  • 1/4 cup mayonnaise
  • 1 to 2 teaspoons lemon juice
  • 1 tablespoon finely chopped chives



  1. Preheat your oven to 95°C then set the steak out at rest at room temperature for 20-30 minutes. Place a baking rack in a baking tray and set aside.
  2. Place potato chips in an oven proof pot and cover with around 1 centimeter of canola oil. Cover the pot with a lid and place over high to bring to boil. Once it begins to boil remove the lid and cook for 10 minutes.
  3. After 10 minutes, gently scrape the bottom of the pot to loosen any that are stuck on the bottom, then cook until golden and crisp. Remove from the oil and transfer to the prepared baking sheet. Season with salt then place in the oven to keep warm.
  4. Heat a large cast-iron pan over medium-high heat. Rub the steak with the olive oil and season with salt and pepper, then sear in the pan for 3 to 4 minutes per side. Add butter and one clove of unpeeled garlic to the pan along with and 2 sprigs of tarragon, then tilt the pan and spoon the butter over the steak until it’s cooked to your liking. Once cooked, remove from the pan and set aside to rest for 5 to 10 minutes.
  5. In a separate bowl, add minced garlic and remaining sprigs of tarragon, along with the mayonnaise and lemon juice and stir to combine.
  6. After resting, cut the steak into thick slices then transfer to two plates along with the fries. Scatter chives and dollop the béarnaise-ish sauce either on the steak or on the side. Season with a bit more salt and pepper, then enjoy!



Commercial butchers

  • Boneless ribeye steak


Camberwell Market Fruit & Veg

  • Potatoes
  • Kosher salt
  • Black pepper
  • Garlic
  • Fresh tarragon
  • Lemon juice
  • Chives



  • Mayonnaise
  • Canola oil
  • Olive oil
  • Butter
  • Unsalted butter