Porterhouse with bearnaise sauce

Steak

2	Porterhouse steaks, about 350g in total (Main)
2 cloves	Garlic, crushed
2 Tbsp	Butter, for cooking

Bearnaise sauce

¾ cup	Dry white wine
1 Tbsp	Tarragon vinegar, or cider vinegar
1 small	Shallot, finely diced
½ tsp	Tarragon, dried
2 tsp	Fresh parsley, finely chopped
1 tsp	Freshly ground black pepper
2 large	Eggs, yolks only
100 g	Butter, melted

Directions

1. Rub steaks with crushed garlic. Sprinkle generously with black pepper. Stand in a cool place while preparing sauce.
2. Combine wine, vinegar, shallot, parsley, tarragon and black pepper in a saucepan. Simmer until reduced by two-thirds. Cool then strain.
3. Whisk egg yolks in top part of a double boiler. Place over barely simmering water.
4. Whisk in strained wine. Slowly whisk in butter until light and fluffy.
5. To cook steak, melt 2 tablespoons of butter in a heavy frying pan. Cook steaks about 3-4 minutes each side for medium-rare. Rest for a few minutes before serving.
6. Top each steak with bearnaise and serve remainder on the side.