By Normaone on April 21, 2003
"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."
Serving Size: 1 (413 g)
Servings Per Recipe: 2
"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. "
"Made this for Valentine's Day and DH said, "This is really good!" That's a rave review for him and I agree. I used just a dollop of the seasoned butter (not a whole patty) and it was just enough to elevate the steak to another level. No need for steak sauce or ketchup here!"