Rib Eye Steaks With Béarnaise Butter Recipes

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RIB-EYE STEAKS WITH BéARNAISE BUTTER

Categories     Beef     Low Carb     Quick & Easy     Steak     White Wine     Chill     Pan-Fry     Tarragon     Bon Appétit

Yield Serves 2

Number Of Ingredients 7



Rib-Eye Steaks with Béarnaise Butter image

Steps:

  • Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.
  • Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing.
  • Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.

1/4 cup dry white wine
1 tablespoon minced shallot
1/4 teaspoon dried tarragon
5 tablespoons butter, room temperature
1 tablespoon minced fresh tarragon
Olive oil
2 12-ounce rib-eye steaks (each about 1 to 1 1/4 inches thick)

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