Grilled Rib-Eyed Steaks with Bearnaise Butter

1. 1

   On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper.

2. 2

   Using wax paper as an aid, shape butter into a 4-inch-long log and wrap.

3. 3

   Chill butter 1 hour long, or until firm.

4. 4

   Bearnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.

5. 5

   Prepare grill.

6. 6

   Bring steaks to room temperature and rub lightly with oil.

7. 7

   Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat.

8. 8

   (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

9. 9

   Serve steaks topped with slices of bearnaise butter.

* Per serving · 4 servings · Values may vary.

No additional tips available.