GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER

Grilled Rib-Eyed Steaks with Béarnaise Butter image

Provided by Vicki Butts (lazyme)

Categories Beef

Time 25m

Number Of Ingredients 8

4 rib-eye steaks, 1-inch thick
vegetable oil, for rubbing on steaks
FOR BEARNAISE BUTTER:
3 Tbsp unsalted butter, softened
2 tsp fresh tarragon leaves, finely chopped
2 tsp shallot, minced
1/2 tsp fresh lemon juice
1/8 tsp salt

Steps:

1. For Bearnaise Butter: On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
2. Prepare grill.
3. Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
4. Serve steaks topped with slices of bèarnaise butter.