Tomahawk Ribeye with Béarnaise Sauce

Preheat oven to 400°F. Using a paper towel, pat steak dry on each side. Brush each side with olive oil and season with salt and pepper. Wrap bone with aluminum foil.

Heat a large skillet with a few tablespoons of olive oil over medium-high heat until the oil begins to shimmer and smoke. Place steak in pan and sear until a nice dark brown even sear is achieved, about 3 to 5 minutes. Flip steak and sear on other side until browned, about 3 to 5 minutes.

Transfer steak to a sheet pan lined with a wire rack and place in oven. Finish cooking steak until it reaches an internal temperature of 125°F, about 15 to 20 minutes. Place clarified butter, thyme, and rosemary in a roasting pan on top of stove to warm.

Place 1/4 cup of the tarragon, shallots, Champagne vinegar, and white wine in a small saucepot over high heat and bring to a boil. Cook until liquid has reduced by half. Add salt and cream to pot and bring to a boil. Strain mixture into a small bowl, discarding solids. Place egg yolks into a separate heat-safe bowl and whisk until they are light in color, about 5 minutes. Slowly whisk hot vinegar mixture into egg yolks. Fill a small saucepot with 2 inches of water and place over medium heat. Place bowl with egg yolk mixture on top of saucepot. Very slowly, whisk melted butter into the mixture, whisking constantly until the mixture has thickened, about 5 minutes. Stir in remaining 2 tablespoons tarragon and chives. Set aside in a warm place.

Remove steak from oven, remove foil, and place steak in roasting pan with melted clarified butter and herbs. Let steak rest in butter for about 10 minutes.

Transfer steak to a cutting board. Slice steak and season with coarse sea salt. Serve with Bearnaise Sauce.