Pan-Seared Rib-Eye Steak with Béarnaise2016-06-09
- Course: Main Course
Course: Main Course
- 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
- 1 tablespoon vegetable oil
- 1⁄4 cup dry white wine
- 1⁄4 cup white-wine vinegar
- 1⁄4 cup finely chopped shallots
- 2 tablespoons chopped fresh tarragon divided
- 3 large egg yolks
- 1 stick unsalted butter cut into 8 pieces
- 1⁄2 teaspoon fresh lemon juice or to taste
- Accompaniment: a crisp green salad or green beans
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- 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.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
- 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.
- 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).
- 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.
Amount Per Serving
Fat: 75 g
Cholesterol: 353 mg
Sodium: 126 mg
Carbohydrate: 7 g
Fiber: 1 g
Protein: 45 g
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