Gill Meller's Steak with Béarnaise Sauce

Ingredients

• 2 x 200g ribeye or sirloin steak about 1 inch thick
• 1 tbsp of olive oil
• 4 – 5 sprigs of thyme, leaves stripped
• 1/3 tbls of cracked black pepper
• Sea salt
• 2 fresh Stonegate Estate Organic egg yolks
• 1 shallot very finely diced
• 2 tbls of tarragon vinegar (or white wine vinegar, if you don’t have it)
• 125g cold butter cut into small cubes
• 2 tbls of very finely sliced chives
• 2 tbls of finely chopped parley
• A small bunch of fresh tarragon leaves picked and finely chopped
• Sea salt and freshly ground black pepper