Grilled Rib-Eyed Steaks with Béarnaise Butter

Grilled Rib-eyed Steaks With Béarnaise Butter

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Grilled Rib-Eyed Steaks with Béarnaise Butter

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.

Printable Recipe Card

About Grilled Rib-Eyed Steaks with Béarnaise Butter

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



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