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Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

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Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

amanda

Equipment

  • - Cast Iron Skillet, Oven Safe Up to 450 Degrees Fahrenheit

  • - Electric Meat Tenderizer, for Thick Cuts of Beef

  • - Digital Instant Read Thermometer - 35° to -40° F with Bluetooth

  • - Stainless Steel Whisk, for Sauces and Dressings

  • - Mandoline Slicer with Storage Case - For Easy Chopping & Thin Slicing of Vegetables

  • - Digital Kitchen Scale (2lb), for Accurate Measurements

  • - Stainless Steel Roasting Rack with Baking Sheet, Gratin Pan, and Tray Combination

  • - Cooling Rack with Wire Hanging Bar

  • - Heavy Duty Oven Baking Mat (35x24 inches), for Easy Food Preparation and Storage

Ingredients

  • 2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)

  • 1 tablespoon vegetable oil

  • 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

  • Accompaniment: shoe string potatoes

Instructions

1

Instruction 1

Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
2

Instruction 2

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.
3

Instruction 3

Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
4

Instruction 4

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.
5

Instruction 5

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).
6

Instruction 6

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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