Recipe information
Yield
Serves 4
Ingredients
For bèarnaise butter:
3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves
2 teaspoons minced shallot
1/2 teaspoon fresh lemon juice, or to taste
1/8 teaspoon salt
four 1-inch-thick rib-eye steaks
vegatable oil for rubbing on steaks
Preparation
Step 1
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. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
Step 2
Prepare grill.
Step 3
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.)
Step 4
Serve steaks topped with slices of bèarnaise butter.
