Grilled Rib-eyed Steaks With Béarnaise Butter Recipe

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Grilled Rib-Eyed Steaks with Béarnaise Butter

Vicki Butts (lazyme)

By
@lazyme5909

I love this butter. I usually keep a log of this in my freezer and cut off a piece to top veggies too.


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Rating:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Method:

Grill

Ingredients

4
rib-eye steaks, 1-inch thick
vegetable oil, for rubbing on steaks

FOR BEARNAISE BUTTER:

3 Tbsp
unsalted butter, softened
2 tsp
fresh tarragon leaves, finely chopped
2 tsp
shallot, minced
1/2 tsp
fresh lemon juice
1/8 tsp
salt

Directions Step-By-Step

1
For Bearnaise Butter:
On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
2
Prepare grill.
3
Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively, steaks may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)
4
Serve steaks topped with slices of bèarnaise butter.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American