Pan Seared Rib Eye Steak with Béarnaise Recipe

1      Reviews by:    Simon Rhodes   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. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    French    Servings:2 Nutrition facts:1214 calories86.1 grams fat Print Preview Rate This Recipe Prep Time:   18 Minutes Cook Time:   15 Minutes Total Time:   33 Minutes

INGREDIENTS

• For the Steaks:
• 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 oz each)
• 1 tablespoon vegetable oil
• For the Béarnaise:
• 1/4 cup dry white wine
• 1/4 cup finely chopped shallots
• 1/4 cup white-wine vinegar
• 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
• Suggested Accompaniment: Shoestring Potatoes

DIRECTIONS

• 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). Add remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon lemon juice.
• 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,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 iin bowl, covered, over hot water off heat.

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