PAN-SEARED RIB-EYE STEAK WITH BéARNAISE

Pan-Seared Rib-Eye Steak With Béarnaise image

Provided by Queen Dana

Categories Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each)
1 tablespoon vegetable oil
1/4 cup dry white wine
1/4 cup white wine vinegar
1/4 cup finely chopped shallot
2 tablespoons chopped fresh tarragon, divided
3 large egg yolks
1/2 cup unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice (to taste)
shoe string potato

Steps:

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.

Nutrition Facts : Calories 602.1, Fat 60, SaturatedFat 32.6, Cholesterol 398.7, Sodium 25.3, Carbohydrate 7.6, Fiber 0.4, Sugar 0.5, Protein 6.1