COMPANY STEAK WITH BEARNAISE BUTTER
Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)
Provided by Lizzie-Babette
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
- Mix well.
- Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
- Season steaks with pepper and a bit of oil and grill.
- Top hot steaks with a generous slice of butter and serve.
- Leftover butter can be stored in the frige for about a week, tightly wrapped.
Nutrition Facts : Calories 255.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 101.9, Sodium 135.1, Carbohydrate 0.3, Protein 29.6
RIB EYE STEAKS WITH BEARNAISE COMPOUND BUTTER
Juicy pan seared rib eye steaks cooked in a cast iron skillet, with an easy tangy rich Bearnaise inspired compound butter.
Provided by Lisa Lotts
Categories Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the shallots, 1 tablespoon of chopped tarragon, 1 tablespoon of chopped Italian parsley and 1 1/2 teaspoons chopped chives. Add the vinegar and bring to a rapid simmer.
- Stir the herb and vinegar mixture and simmer until the liquid is reduced by about half. Set aside to cool.
- Add the lemon zest to the butter and mix it well with a fork. Add the remaining chopped tarragon, parsley and chives to the butter mixture.
- Place a fine mesh strainer over a small bowl. Pour the simmered vinegar and herbs into the strainer and press on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.
- Add the strained cooled vinegar to the butter and herbs and mix well until the liquid is incorporated in the butter and herbs are evenly distributed.
- Tear off a piece of parchment paper about 8" wide. Moud the butter mixture in the center of the parchment. Fold the long end over the mound of butter until the edge touches the parchment beneath. Holding the top piece of parchment down, pull it towards you, so that the butter forms a cylinder. Roll the butter into the parchment and twist the ends to seal. Refrigerate for an hour or until is solid. (Can be made several days in advance).
Nutrition Facts : Calories 1025 kcal, Carbohydrate 17 g, Protein 53 g, Fat 85 g, SaturatedFat 45 g, TransFat 2 g, Cholesterol 265 mg, Sodium 2198 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
RIB-EYE STEAKS WITH BéARNAISE BUTTER
Categories Beef Low Carb Quick & Easy Steak White Wine Chill Pan-Fry Tarragon Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.
- Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing.
- Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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.
- Prepare grill.
- 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.)
- Serve steaks topped with slices of bèarnaise butter.
PAN-SEARED RIB-EYE STEAK WITH BéARNAISE (ENTRECôTE BéARNAISE)
Provided by Shelley Wiseman
Categories Beef Sauté Quick & Easy Bastille Day Dinner Steak Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Cook steaks:
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- 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.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
- Make béarnaise while steaks stand:
- 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.
- 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).
- 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.
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