Ribeye Steak and Bearnaise Sauce. One of the most flavourful cuts of steak with a rich buttery silky smooth bearnaise sauce
Ingredients:
- 2 (12 oz) ribeye steaks
- 2 tbsp olive oil
- Salt and pepper
- 4 egg yolks
- 1/2 cup unsalted butter
- 1 tbsp tarragon vinegar
- A tbsp chopped fresh tarragon
- 1 tbsp chopped fresh chives
- A tsp Dijon mustard
- 1/4 tsp salt
Instructions:
- Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
- Once the oil is hot, add the steaks to the skillet and sear for 2-3 minutes on each side, until they get a nice crust.
- Cook to temperature not to time, use a meat probe to get the internal temperature of your steak. For rare it should be 48c For medium-rare, the internal temperature should be 50c, medium 52-55c.
- Remove the steaks from the pan and let them rest for 5 minutes before serving.
- While the steaks are resting, make the béarnaise sauce. Melt the butter in a small saucepan over low heat and keep it warm.
- In a heatproof bowl, whisk together the egg yolks, tarragon vinegar, tarragon, chives, Dijon mustard, salt.
- Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume.
- Slowly drizzle in the melted butter, whisking continuously until the sauce is smooth and thickened.
- Season the sauce with additional salt and pepper to taste.
- So the we have Ribeye Steak and Bearnaise Sauce. Serve the steaks with a generous spoonful of béarnaise sauce on top. In mine here I served with new season Asparagus and Jersey Royals, goes equally as well with triple cooked chips. A good red wine is always an excellent addition to perfectly cooked steak. Enjoy!
