|
|
|
Pan Seared Rib Eye Steak with Bearnaise
|
|
|
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.
|
INGREDIENTS
|
|
For Steaks:
|
|
2 (1 1/4-inch-thick) boneless rib-eye steaks (16 oz each)
|
|
1 tablespoon vegetable oil
|
|
For Béarnaise Sauce:
|
|
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
|
|
Suggested Accompaniment: Shoestring Potatoes
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
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.
|
|
|
|
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.
|
|
|
|
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).
|
|
|
|
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.
|
|
|
|
Print Preview
|
Rate This Recipe
|