Pan-Seared Rib-Eye Steak With Béarnaise
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
-
For steaks
- 2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each)
- 1 tablespoon vegetable oil
-
For bearnaise
- 1⁄4 cup dry white wine
- 1⁄4 cup white wine vinegar
- 1⁄4 cup finely chopped shallot
- 2 tablespoons chopped fresh tarragon, divided
- 3 large egg yolks
- 1⁄2 cup unsalted butter, cut into 8 pieces
- 1⁄2 teaspoon fresh lemon juice (to taste)
-
Accompaniment
- shoe string potato
directions
-
Cook steaks:
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
-
Make béarnaise while steaks stand:
- Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
- Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
- Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
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Reviews
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Delicious!! I love ribeye steaks and then topped with this fantastic sauce, can't be beat!! I opted to fore go the pan frying in oil and just made the sauce indoors and we grilled our steaks, little less fat lol!!! I had mine with the ribeye but my DH, DS and his girlfriend went with fillet steaks. We served this with recipe#482036 and green beans for a wonderful meal. Thanks for sharing the recipe. Made for ZWT 8.
RECIPE SUBMITTED BY
Queen Dana
United States
I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.