Grilled rib-eyed steaks with bearnaise butter

1 servings

Ingredients

Quantity Ingredient
3 tablespoons Unsalted butter; softened
2 teaspoons Finely chopped fresh tarragon leaves
2 teaspoons Minced shallot
½ teaspoon Fresh lemon juice; or to taste
⅛ teaspoon Salt
Four; (1-inch-thick)
; rib-eye steaks
Vegatable oil for rubbing on steaks

Directions

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.

Bearnaise 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 bearnaise butter.

Serves 4.

Gourmet August 1994

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