Rib-Eye Steaks with Bearnaise Butter

1. 1

   Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes.

2. 2

   Cool completely.

3. 3

   Mix butter and fresh tarragon into shallot mixture.

4. 4

   Season with salt and pepper.

5. 5

   Form butter mixture into log; wrap in plastic and chill until firm.

6. 6

   (Can be made 3 days ahead.

7. 7

   Keep chilled.)

8. 8

   Cut butter into 1/3-inch-thick slices.

9. 9

   Bring to room temperature before continuing.

10. 10

    Brush large nonstick skillet with oil; heat over medium-high heat.

11. 11

    Sprinkle steaks with salt and pepper; add to skillet.

12. 12

    Cook to desired doneness, about 5 minutes per side for medium-rare.

13. 13

    Overlap butter slices atop steaks and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.