Rib-Eye Steaks With Bearnaise Butter

1. 1

   In a small saucepan boil the vermouth, shallot and dried tarragon until liquid evaporates, about 2 minutes.

2. 2

   Cool completely.

3. 3

   Combine the shallot mixture with the butter and fresh tarragon.

4. 4

   Season.

5. 5

   Form butter mixture into a log, wrap in plastic and refrigerate until firm.

6. 6

   This can be done days in advance and kept chilled or even frozen.

7. 7

   Bring to room temperature before using.

8. 8

   Brush a large nonstick skillet with oil and heat over medium high heat.

9. 9

   Season steaks with salt and pepper and place in skillet.

10. 10

    Cook to preferred doneness.

11. 11

    We like ours medium rare, which takes about 5 minutes per side.

12. 12

    Slice the chilled butter into patties and overlap on top of the steaks.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.