Prep 5 mins
Cook 5 mins
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.
- 59.14 ml dry vermouth
- 14.79 ml minced shallot
- 1.23 ml dried tarragon
- 73.94 ml butter, room temperature
- 14.79 ml fresh minced tarragon
- olive oil
- 2 (680.38 g) rib eye steaks, about 1 to 1 1/2 inches thick
- In a small saucepan boil the vermouth, shallot and dried tarragon until liquid evaporates, about 2 minutes.
- Cool completely.
- Combine the shallot mixture with the butter and fresh tarragon.
- Form butter mixture into a log, wrap in plastic and refrigerate until firm.
- This can be done days in advance and kept chilled or even frozen.
- Bring to room temperature before using.
- Brush a large nonstick skillet with oil and heat over medium high heat.
- Season steaks with salt and pepper and place in skillet.
- Cook to preferred doneness.
- We like ours medium rare, which takes about 5 minutes per side.
- Slice the chilled butter into patties and overlap on top of the steaks.
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!
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.
This was a hit! I'll keep this on hand for future steaks, steamed veggies, or add to other pan gravies. Thanks for posting.