This weekend I made the best steak bearnaise of my short unexperienced life Nice marbled entrecote we got from a local guy I know, he has a breed of Belgian red mixed with Limousin. Animals are approx 400kg and about one year old. So meat grilled in a closed BBQ for 4 min each side at 300°C, then next to the fire with a BBQ temp of 160°C for another 20-25 min. The steak was about 5cm thick and with these timings and temps I got a nice saignant (medium rare) cuisson and the fat was perfectly absorbed by the meat, very tender and juicy. Meat seasoning: pepper, garlic and Herbes de Provence. When grilling make sure the flame doesn't get to the meat, nobody likes charred herbs.