Pan-seared Rib-eye Steak With Béarnaise

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless rib-eye steaks (1 1/4-inch-thick 16 ounces each)
• 1 tablespoon vegetable oil
• 1/4 cup dry wine
• 1/4 cup wine vinegar
• 1/4 cup finely chopped shallot
• 2 tablespoons chopped fresh tarragon, divided
• 3 large egg yolks
• 1/2 cup unsalted butter, cut into 8 pieces
• 1/2 teaspoon fresh lemon juice (to taste)
• shoe string potato

Recipe

• 1 cook steaks:.
• 2 halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
• 3 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.
• 4 transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
• 5 make béarnaise while steaks stand:.
• 6 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.
• 7 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).
• 8 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.