Ribeye Steak and Bearnaise Sauce

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:

1. Take the steaks out of the fridge and let them sit at room temperature for about 30 minutes.
2. 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.
3. 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.
4. Remove the steaks from the pan and let them rest for 5 minutes before serving.
5. While the steaks are resting, make the béarnaise sauce. Melt the butter in a small saucepan over low heat and keep it warm.
6. In a heatproof bowl, whisk together the egg yolks, tarragon vinegar, tarragon, chives, Dijon mustard, salt.
7. Place the bowl over a pot of simmering water and whisk continuously until the mixture thickens and doubles in volume.
8. Slowly drizzle in the melted butter, whisking continuously until the sauce is smooth and thickened.
9. Season the sauce with additional salt and pepper to taste.
10. 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!