RIBEYE STEAKS WITH BEARNAISE BUTTER

RIBEYE STEAKS WITH BEARNAISE BUTTER image

Yield 2

Number Of Ingredients 7

1/4 cup dry white wine
1 Tbl. minced shallot
1/4 tsp dried tarragon
5 Tbls. butter, room temperature
1 Tbls minced fesh tarragon
Olive oil
1 12-z rib-eye steaks (each about 1 - 1/4 inches thick)

Steps:

Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely. Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. From butter mixture into log, wrap in plastic and chill until firm. (can be made up to 3 days ahead. keep chilled) Cut buter into 1/3 inch thick slices. Bring to room temperature before continuing. Brush large nonstick skillet with oil; heat over medium high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness about 5 minutes per side for medium rare. Over lap butter slides atop steaks and serve.