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Pan-Seared Rib-Eye Steak with Béarnaise

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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.

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Rate this recipe 4.4/5 (18 Votes)
Pan-Seared Rib-Eye Steak with Béarnaise 1 Picture

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

Details

Preparation

Step 1

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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