Rib Eye Steaks With Barnaise Butter Recipes

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RIB-EYE STEAK AND POTATOES FOR TWO



Rib-Eye Steak and Potatoes for Two image

For a special occasion with a sweetheart, sharing a simple, luxurious dinner at home is even better than going to a restaurant. Splurge on a cut like rib-eye or tenderloin and open a great bottle of wine. It's a simple, no-fuss endeavor, yet very special.

Provided by David Tanis

Categories     dinner, easy, for two, quick, steaks and chops, main course

Time 1h

Yield 2 servings

Number Of Ingredients 9

1 large boneless rib-eye steak, cut 2 inches thick (at least 1 1/2 pounds)
Salt and freshly ground black pepper
2 cloves garlic, sliced, plus 1 teaspoon minced garlic
1 rosemary sprig, roughly chopped
1 pound very small potatoes, rinsed
2 tablespoons butter
1/4 cup finely chopped parsley
Finely grated zest of 1 small lemon
Arugula or watercress, for serving (optional)

Steps:

  • Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
  • Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
  • Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
  • When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
  • Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
  • Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
  • Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.

Nutrition Facts : @context http, Calories 850, UnsaturatedFat 26 grams, Carbohydrate 45 grams, Fat 56 grams, Fiber 7 grams, Protein 46 grams, SaturatedFat 27 grams, Sodium 1153 milligrams, Sugar 2 grams, TransFat 3 grams

GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER



Grilled Rib-Eyed Steaks with Béarnaise Butter image

Categories     Beef     Quick & Easy     Steak     Summer     Grill     Grill/Barbecue     Tarragon     Shallot     Gourmet

Yield Serves 4

Number Of Ingredients 8

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

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.

STEAK WITH BERNAISE



Steak with Bernaise image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

1/4 cup Champagne or white wine vinegar
1/4 cup good white wine
2 tablespoons minced shallots
3 tablespoons chopped fresh tarragon leaves, divided
Kosher salt
Freshly ground black pepper
3 extra-large egg yolks*
1/2 pound (2 sticks) unsalted butter, melted
6 (1-inch thick) rib eye steaks
Olive Oil
Coarsely ground black pepper

Steps:

  • For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
  • Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
  • Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
  • Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.

STEAK FRITES WITH BéARNAISE-ISH



Steak Frites with Béarnaise-ish image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 12

1 boneless ribeye steak, about 2 centimeters (1-inch) thick (500 grams/1 pound)
2 large russet potatoes, scrubbed clean, cut into 1-centimeter (1/2-inch) fries
Canola oil
Kosher salt
1 teaspoon olive oil
Freshly ground black pepper
1 tablespoon butter (15 grams)
2 garlic cloves, unpeeled, divided
4 sprigs fresh tarragon, divided
1/4 cup mayonnaise
1 to 2 teaspoons lemon juice
1 tablespoon finely chopped chives

Steps:

  • Set the steak out at room temperature for 20 to 30 minutes. Preheat your oven to 200 degrees F (95 degrees C). Line a baking sheet with a cooling rack or paper towel and set aside.
  • Place the potatoes into a Dutch oven or large heavy-bottomed pot. Cover the potatoes with about 1 centimeter (1/2 inch) of canola oil, place a lid on the pot and bring to a boil over high heat; this should take about 5 minutes. When boiling, remove the lid and cook, without stirring, for 10 minutes.
  • Carefully stir the fries, gently scraping the bottom of the pot to loosen any that are stuck and cook for another 10 minutes, or until golden and crisp. Remove the fries from the oil and transfer to the prepared baking sheet. Season immediately with salt and transfer to the oven to keep warm.
  • Heat a large cast-iron skillet over medium-high heat. Pat the steak dry with paper towel. Rub with the olive oil and season with salt and pepper. Add to the pan and sear for 3 to 4 minutes per side, or until golden brown. Add the butter into the pan along with one clove of unpeeled garlic and 2 sprigs of tarragon. Carefully tilt the pan slightly and spoon the butter over the steak for 1 to 2 minutes for medium, or until the steak is cooked to your liking. Remove the steak from the pan and set aside to rest for 5 to 10 minutes.
  • Meanwhile, peel and mince the remaining garlic, finely chop the remaining 2 sprigs of tarragon and add to a bowl along with the mayonnaise and lemon juice, to taste.
  • To serve, cut the steak into 1-centimeter (1/2-inch) thick slices and transfer to two plates along with the fries, a scattering of chives and a dollop of béarnaise-ish sauce. Season with a bit more salt and pepper.

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE (ENTRECôTE BéARNAISE)



Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise) image

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

For steaks
2 (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
1 tablespoon vegetable oil
For béarnaise
1/4 cup dry white wine
1/4 cup white-wine vinegar
1/4 cup finely chopped shallots
2 tablespoons chopped fresh tarragon, divided
3 large egg yolks
1 stick unsalted butter, cut into 8 pieces
1/2 teaspoon fresh lemon juice, or to taste
Accompaniment: shoe string potatoes

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.

COMPANY STEAK WITH BEARNAISE BUTTER



Company Steak With Bearnaise Butter image

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

3 tablespoons unsalted butter, softened
2 teaspoons finely chopped fresh tarragon leaves (or 1 t dried)
2 teaspoons minced shallots (or 1 t minced garlic and 1 t minced onion as a substitute for shallot)
1/2 teaspoon fresh lemon juice, to taste
1/8 teaspoon salt
4 steaks, of your choice (especially good on rib eye, sirloin, and even rich filet mignon)

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

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Top Asked Questions

How to cook rib eye steak?
Rib eye steak can seem intimidating to cook, but this recipe couldn't be simpler. Based on a recipe from Alain Ducasse, this rib eye steak method has essentially two parts: seasoning the meat well and letting it stand at room temperature for at least half an hour, and then cooking them in a hot cast iron skillet.
What is the best Béarnaise for steak?
Top the steaks with some of the béarnaise butter and serve immediately with the fries and the remaining béarnaise butter. The béarnaise butter can be refrigerated for 1 week or frozen for 1 month. Merlot-based Bordeaux from St-Émilion is perfect with steak.
What is Butter Basted rib eye steak?
Butter-Basted Rib Eye Steaks. This steak is based on a recipe from Alain Ducasse. Halfway through cooking, these bone-in rib eyes are basted with a mixture of butter, thyme and garlic, so they're crusty outside and richly flavored.
How long does it take to cook a 1 inch ribeye?
Most of the time, rib eye steaks are about 1 to 1 1/2 inches thick. A typical boneless rib eye will take about 5-6 minutes per side to cook to medium. A bone in steak will take a bit longer, you’ll want to add another 2 minutes per side.

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