Company Steak With Bearnaise Butter

Total Time
Prep 15 mins
Cook 10 mins

Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on

Ingredients Nutrition

  • 3 tablespoons unsalted butter, softened
  • 2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
  • 2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
  • 12 teaspoon fresh lemon juice, to taste
  • 18 teaspoon salt
  • 4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)


  1. Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
  2. Mix well.
  3. Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
  4. Season steaks with pepper and a bit of oil and grill.
  5. Top hot steaks with a generous slice of butter and serve.
  6. Leftover butter can be stored in the frige for about a week, tightly wrapped.


Most Helpful

Lizzie-Babette, your bearnaise butter was wonderful! I made T-bone steaks and sliced the butter over them. We loved the tarragon and shallot taste. Very easy to make and very flavorful! I will definitely make this again!

MizzNezz January 31, 2004

Not only is the butter tasty, it is fun to make! It's definitely one of those meals you enjoy serving to company. I didn't make any adjustments, and the preparation was very easy. The taste was a bit more mild than I anticipated but still very nice. I used a faux-filet.

Joe Z November 22, 2002

This bearnaise butter was fantastic! I was hoping to find a recipe for bearnaise "sauce" with no egg, and sure enough here it is! Thank you Beth for sharing something so delicious and easy.

Meli1230 November 22, 2002

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