Pan-Seared Rib-Eye Steak With Béarnaise Recipe

Name: Pan-Seared Rib-Eye Steak With Béarnaise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For steaks; 2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each); 1 tablespoon vegetable oil; For bearnaise; 1/4 cup dry white wine; 1/4 cup white wine vinegar; 1/4 cup finely chopped shallot; 2 tablespoons chopped fresh tarragon, divided; 3 large egg yolks; 1/2 cup unsalted butter, cut into 8 pieces; 1/2 teaspoon fresh lemon juice (to taste); Accompaniment; shoe string potato

Servings: persons

For steaks
2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each)
1 tablespoon vegetable oil
For bearnaise
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons chopped fresh tarragon, divided
3 large egg yolks
1/2 cup unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice (to taste)
Accompaniment
shoe string potato

1
Cook steaks:
2
Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
3
Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
4
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
5
Make bearnaise while steaks stand:
6
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
7
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
8
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For steaks, 2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each), 1 tablespoon vegetable oil, For bearnaise, and more.

Yes, Pan-Seared Rib-Eye Steak With Béarnaise falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Rib-Eye Steak With Béarnaise

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