Rib-eye steaks are our favorites. The subtle Bearnaise butter enhances the flavor of the steaks without overpowering them. I keep a log or two of the butter in the freezer at all times. It tastes great on baked potatoes and other vegetables like green beans, asparagus etc. The prep time does not include the chilling of the butter.
My Private Note
Units: US | Metric
- 1In a small saucepan boil the vermouth, shallot and dried tarragon until liquid evaporates, about 2 minutes.
- 2Cool completely.
- 3Combine the shallot mixture with the butter and fresh tarragon.
- 5Form butter mixture into a log, wrap in plastic and refrigerate until firm.
- 6This can be done days in advance and kept chilled or even frozen.
- 7Bring to room temperature before using.
- 8Brush a large nonstick skillet with oil and heat over medium high heat.
- 9Season steaks with salt and pepper and place in skillet.
- 10Cook to preferred doneness.
- 11We like ours medium rare, which takes about 5 minutes per side.
- 12Slice the chilled butter into patties and overlap on top of the steaks.
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Nutritional Facts for Rib-Eye Steaks With Bearnaise Butter
Serving Size: 1 (413 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 1198.0
- Calories from Fat 936
- Total Fat 104.0 g
- Saturated Fat 48.9 g
- Cholesterol 307.6 mg
- Sodium 397.2 mg
- Total Carbohydrate 2.1 g
- Dietary Fiber 0.1 g
- Sugars 0.0 g
- Protein 60.5 g