Steakhouse Rib Eye with Béarnaise Sauce

Steakhouse Rib Eye with Béarnaise Sauce IMAGE Author: Canadian Living Credits: Steakhouse Rib Eye with Béarnaise Sauce IMAGE

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).

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: June 2015

Ingredients

Béarnaise Sauce:
  • 1 shallots finely chopped
  • 2 tablespoons white wine vinegar
  • pinch pepper
  • 4 egg yolks
  • 1/2 cup butter melted
  • 1 tablespoon chopped fresh tarragon
Steaks:
  • 3 grilling steaks (each 340 g and 1 inch/2.5 cm thick)
  • 2 tablespoons olive oil
  • 1/2 teaspoon each salt and pepper

Method

Béarnaise 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

%RDI

  • Iron 29.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Steakhouse Rib Eye with Béarnaise Sauce

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