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    You are in: Home / Recipes / Rib-Eye Steaks With Bearnaise Butter Recipe
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    Rib-Eye Steaks With Bearnaise Butter

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    5 mins

    5 mins

    Normaone's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan boil the vermouth, shallot and dried tarragon until liquid evaporates, about 2 minutes.
    2. 2
      Cool completely.
    3. 3
      Combine the shallot mixture with the butter and fresh tarragon.
    4. 4
      Season.
    5. 5
      Form butter mixture into a log, wrap in plastic and refrigerate until firm.
    6. 6
      This can be done days in advance and kept chilled or even frozen.
    7. 7
      Bring to room temperature before using.
    8. 8
      Brush a large nonstick skillet with oil and heat over medium high heat.
    9. 9
      Season steaks with salt and pepper and place in skillet.
    10. 10
      Cook to preferred doneness.
    11. 11
      We like ours medium rare, which takes about 5 minutes per side.
    12. 12
      Slice the chilled butter into patties and overlap on top of the steaks.
    13. 13
      Serve.

    Ratings & Reviews:

    • on September 30, 2009

      55

      Fantastic! I was just cleaning up some old recipe print-outs and realized that I had never reviewed this one (*sigh*). The butter is awesome and is really great since it can be prepared ahead of time. Thanks Normaone for a recipe that I have made repeatedly for company!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 27, 2009

      I was just going to add this recipe from Bon Appetit Quick and Delicious, 2000. Sounds great! My version has dry white wine where you have dry vermouth.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 18, 2006

      55

      This was a hit! I'll keep this on hand for future steaks, steamed veggies, or add to other pan gravies. Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    78%
    Total Fat 104.0 g
    160%
    Saturated Fat 48.9 g
    244%
    Cholesterol 307.6 mg
    102%
    Sodium 397.2 mg
    16%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.0 g
    0%
    Protein 60.5 g
    121%

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