Rib-Eye Steaks with Béarnaise Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Butter melting over a pan-fried steak mingles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four. Ingredients:
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) |
Directions:
1. Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.
2. 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.
3. 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.
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