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Pan-Seared Rib-Eye Steak with Béarnaise




Source of Recipe


Unknown


List of Ingredients




Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)


For steaks

* 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
* 1 tablespoon vegetable oil

For béarnaise

* 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

Recipe





* Accompaniment: shoe string potatoes

Cook steaks:

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.

Make béarnaise while steaks stand:

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.