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www.RecipeFaire.com Presents:
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Pan Seared Rib Eye Steak with Bearnaise
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by:
Simon Rhodes
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Pan Seared Rib Eye Steak sears steaks in vegetable oil then serves with Bearnaise sauce made with white wine, shallots, white-wine vinegar, tarragon, egg yolks, butter and lemon juice to create this deliciously tasty steak recipe.
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INGREDIENTS
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For Steaks:
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2 (1 1/4-inch-thick) boneless rib-eye steaks (16 oz each)
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1 tablespoon vegetable oil
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For Béarnaise Sauce:
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1/4 cup dry white wine
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1/4 cup white-wine vinegar
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1/4 cup finely chopped shallots
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2 tablespoons chopped fresh tarragon, divided
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3 large egg yolks
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1 stick unsalted butter, cut into 8 pieces
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1/2 teaspoon fresh lemon juice, or to taste
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Suggested Accompaniment: Shoestring Potatoes
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DIRECTIONS
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1:
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.
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2:
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.
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3:
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).
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4:
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. NOTE: The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
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