Rib-Eye Steaks With Bearnaise Butter
- Ready In:
- 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1⁄4 cup dry vermouth
- 1 tablespoon minced shallot
- 1⁄4 teaspoon dried tarragon
- 5 tablespoons butter, room temperature
- 1 tablespoon fresh minced tarragon
- olive oil
- 2 (12 ounce) rib eye steaks, about 1 to 1 1/2 inches thick
directions
- 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.
- Season.
- 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.
- Serve.
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Reviews
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0