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


Béarnaise Sauce:
  • 1 shallot 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


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.

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
  • 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