In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 6 servings
- 1 shallots finely chopped
- 2 tablespoons white wine vinegar
- pinch pepper
- 4 egg yolks
- 1/2 cup butter melted
- 1 tablespoon chopped fresh tarragon
- 3 grilling steaks (each 340 g and 1 inch/2.5 cm thick)
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and pepper
MethodBéarnaise Sauce: In small saucepan, bring shallot, vinegar, pepper and 1/4 cup
water to simmer over medium heat. Cook until reduced by half, about 3 minutes.
In heatproof bowl, whisk egg yolks until pale; whisk in shallot mixture. Set bowl over saucepan of simmering water; cook, whisking constantly, until sauce is thick enough to coat back of spoon, about 5 minutes. Slowly drizzle in butter, whisking constantly. Whisk in tarragon. Remove saucepan from heat and set bowl of sauce over top to keep warm.
Steaks: Brush both sides of steaks with oil and sprinkle with salt and pepper. Place on greased grill over medium-high heat. Grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes.
Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 145°F (63°C). Slice across the grain and serve with Béarnaise Sauce.
Change it up: Steakhouse Rib Eye with Shallot-and-Herb Compound Butter
In skillet, melt 1 tbsp butter over medium heat; cook 1 cup chopped shallots and 4 cloves garlic, minced, until shallots are softened, about 6 minutes. Let cool. In bowl, stir together shallot mixture; 1/2 cup butter, softened; 1/4 cup each chopped fresh basil and chopped fresh parsley; and 1 tbsp white wine vinegar. Scrape onto piece of plastic wrap and shape into 1-inch (2.5 cm) thick log; wrap tightly. Refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in freezer bag for up to 2 weeks.) Cook steaks as directed; top with cubes of butter mixture.
Nutritional facts per serving: about
- Sodium 369 mg
- Protein 35 g
- Calories 557.0
- Total fat 45 g
- Potassium 408 mg
- Cholesterol 251 mg
- Saturated fat 21 g
- Iron 29.0
- Folate 12.0
- Calcium 3.0
- Vitamin A 20.0