Pan-Seared Rib-Eye Steak with Béarnaise

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.
Photo by Robert P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For steaks

  • 2

    (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)

  • 1

    tablespoon vegetable oil

  • For béarnaise

  • 1/4

    cup dry white wine

  • 1/4

    cup white-wine vinegar

  • 1/4

    cup finely chopped shallots

  • 2

    tablespoons chopped fresh tarragon, divided

  • 3

    large egg yolks

  • 1

    stick unsalted butter, cut into 8 pieces

  • 1/2

    teaspoon fresh lemon juice, or to taste

Directions

Cook steaks: Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total). Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare. Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes. Make béarnaise while steaks stand: Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids. Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble). Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

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