Grilled Rib-Eyed Steaks with Béarnaise Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. Prepare grill.
3. 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.)
4. Serve steaks topped with slices of bèarnaise butter.
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