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4rib-eye steaks, 1-inch thick
·vegetable oil, for rubbing on steaks
FOR BEARNAISE BUTTER:
3 Tbspunsalted butter, softened
2 tspfresh tarragon leaves, finely chopped
2 tspshallot, minced
1/2 tspfresh lemon juice
How to Make Grilled Rib-Eyed Steaks with Béarnaise Butter
- 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.
- Prepare grill.
- 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.)
- Serve steaks topped with slices of bèarnaise butter.