Ribeye On The Bone With Béarnaise Sauce

2 x 500 g ribeye steaks
BÉARNAISE SAUCE:--
50 g shallots, peeled
1 bay leaf
¼ tsp New York Cut pepper
5 g fresh tarragon
300 ml white wine vinegar
150 g butter
2 egg yolks
½ tsp fresh tarragon, chopped
SIDS CRAZY SALT, to taste

Put the shallots, bay leaf, pepper, tarragon and white wine vinegar into a saucepan. Bring to the boil and cook until reduced by half. Strain the liquid into a bowl and cool until needed.
This makes more vinegar reduction than is needed for the sauce, but it can be stored for several months in the fridge.
To clarify the butter, melt it then let it cool until the buttermilk separates from the butter and can be skimmed off. Keep the clarified butter warm.
Combine the egg yolks with 20 ml of the cold vinegar reduction in a saucepan with sloping sides. Whisk until light and frothy, about 30 seconds. Heat the yolks over a medium to high heat, whisking rapidly until the sauce is thickened and has tripled in volume. Take off the heat and keep whisking to avoid overcooking and splitting the sauce.
Slowly stir in the warm clarified butter, then stir in the chopped tarragon. Check the seasoning and thin the consistency with some warm water if necessary.
To cook the steaks, preheat the oven to 180°C.
Heat a frying pan until hot, lightly sprinkle the steaks with SIDS CRAZY SALT and cook on both sides until golden, turning every 15 seconds. Transfer to the oven for 10 minutes, then remove and rest for 7 minutes.
Serve with the Béarnaise sauce.