6 large egg yolks
2 tablespoons cold salted butter, cut into small pieces
2 teaspoons red wine vinegar
1 1/2 teaspoons salt
1 teaspoon fresh lemon juice
Pinch cayenne pepper
2 cups warm clarified butter
1/4 cup tarragon-infused vinegar
3 tablespoons dried tarragon leaves
1 tablespoon finely chopped scallions, green parts only
1 teaspoon chopped fresh curly parsley
1 30-ounce T-bone steak
Kosher salt and freshly ground black pepper
Freshly ground white pepper
Oil, for drizzling
Finely chopped chives, for garnish
Galatoire's uses 28-day, wet-aged prime beef for this recipe.
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