Rib Eye Steaks With Béarnaise Butter Recipes

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RIB EYE STEAKS WITH COWBOY BUTTER



Rib Eye Steaks with Cowboy Butter image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 sticks salted butter, softened
1/3 cup finely minced fresh parsley, plus more if needed
1/4 teaspoon red pepper flakes
A pinch of coarsely ground black pepper, plus more if needed
1 clove garlic, finely minced
1 lemon, zested and halved
Salt, optional
Salt and freshly ground black pepper
4 rib eye steaks, 2 inches thick
2 tablespoons butter

Steps:

  • For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
  • Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
  • For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
  • Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
  • Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.

RIB-EYE STEAKS WITH BéARNAISE BUTTER



Rib-Eye Steaks with Béarnaise Butter image

Categories     Beef     Low Carb     Quick & Easy     Steak     White Wine     Chill     Pan-Fry     Tarragon     Bon Appétit

Yield Serves 2

Number Of Ingredients 7

1/4 cup dry white wine
1 tablespoon minced shallot
1/4 teaspoon dried tarragon
5 tablespoons butter, room temperature
1 tablespoon minced fresh tarragon
Olive oil
2 12-ounce rib-eye steaks (each about 1 to 1 1/4 inches thick)

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



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.

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

PAN-SEARED RIB-EYE STEAK WITH BéARNAISE



Pan-Seared Rib-Eye Steak With Béarnaise image

I found this on epicurious. This recipe is from Gourmet March 2008. I did make the suggested shoestring potatoes to go along with the steaks... very tasty. The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.

Provided by Queen Dana

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 602.1, Fat 60, SaturatedFat 32.6, Cholesterol 398.7, Sodium 25.3, Carbohydrate 7.6, Fiber 0.4, Sugar 0.5, Protein 6.1

RIB EYE STEAK WITH BLUE CHEESE COMPOUND BUTTER AND CRISPY ONION STRINGS RECIPE BY TASTY



Rib Eye Steak With Blue Cheese Compound Butter And Crispy Onion Strings Recipe by Tasty image

Elevate your thick, juicy steaks with a creamy blue cheese compound butter and fried onion strings. Basting your steaks with butter and herbs in the final minutes of cooking gives them that eye-catching color and crispy exterior you can't wait to cut into it. These small and easy additions will add so much flavor to your dish. You'll score extra points with that special someone with the pretty presentation, too.

Provided by Betsy Carter

Categories     Dinner

Yield 2 servings

Number Of Ingredients 18

1 cup unsalted butter, room temperature
1 cup crumbled blue cheese
2 tablespoons chives, finely chopped
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ medium yellow onion, thinly sliced
2 cups buttermilk
2 cups all-purpose flour
1 teaspoon paprika
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
4 cups canola oil, for frying
2 rib eye steaks, 1 1/2 in (3 cm)
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons unsalted butter
5 sprigs fresh thyme

Steps:

  • Make the compound butter: In a medium bowl, mix together the butter, blue cheese, chives, salt, and pepper until well combined.
  • Transfer the butter to a piece of plastic wrap and roll into a log. Refrigerate for at least 1 hour, or until ready to use.
  • Make the fried onions: In a shallow bowl, combine the onions and buttermilk and let sit at room temperature for 1 hour.
  • In a medium bowl, whisk together the flour, paprika, salt, and pepper. Dip the buttermilk-coated onions into the flour mixture, shaking off any excess.
  • Fill a large skillet with high sides with the canola oil. Heat the oil over medium-high heat until it reaches 375˚F (190˚C). Once the oil is hot, add the onions in batches and fry for 3 minutes, until golden brown. Transfer the onions to a wire rack to drain and season with salt.
  • Generously season the steaks all over with salt and pepper.
  • Add the olive oil to a large cast-iron or stainless-steel pan over high heat. Once the oil begins to shimmer, add the steaks and cook, without disturbing, until a brown crust forms, about 7 minutes. Flip the steaks and continue to cook for 7 minutes more, until the steak is browned on both sides. Sear the sides of the steak to render any fat. Add the butter and thyme to the pan. Tilt the pan toward you and baste the steaks with the melted butter for 2 minutes, until the internal temperature reaches 135°F (60°C) for medium rare.
  • Serve the steak with the crispy onions and blue cheese compound butter.
  • Enjoy!

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