Rib-eye Steaks With Bearnaise Butter

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 1/4 cup dry vermouth
• 1 tablespoon minced shallot
• 1/4 teaspoon dried tarragon
• 5 tablespoons butter, room temperature
• 1 tablespoon fresh minced tarragon
• olive oil
• 2 (12 ounce) rib eye steaks, about 1 to 1 1/2 inches thick

Recipe

• 1 in a small saucepan boil the vermouth, shallot and dried tarragon until liquid evaporates, about 2 minutes.
• 2 cool completely.
• 3 combine the shallot mixture with the butter and fresh tarragon.
• 4 season.
• 5 form butter mixture into a log, wrap in plastic and refrigerate until firm.
• 6 this can be done days in advance and kept chilled or even frozen.
• 7 bring to room temperature before using.
• 8 brush a large nonstick skillet with oil and heat over medium high heat.
• 9 season steaks with salt and pepper and place in skillet.
• 10 cook to preferred doneness.
• 11 we like ours medium rare, which takes about 5 minutes per side.
• 12 slice the chilled butter into patties and overlap on top of the steaks.
• 13 serve.