Rib Eye Steaks with Bearnaise Compound Butter
User Reviews
5
10 reviews
Excellent
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Prep Time
20 mins
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Cook Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
2
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Calories
1025 kcal
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Course
Main Course
Rib Eye Steaks with Bearnaise Compound Butter
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Rib Eye Steaks with Bearnaise Compound Butter pair juicy, seasoned rib eye grilled or pan-seared to preference with a rich butter infused with shallots, tarragon, Italian parsley, chives, and a reduced vinegar-herb mixture. The compound butter melts over the warm steaks, adding herbaceous acidity and richness that complements the beef and sautéed mushrooms.
Description
This dish starts by simmering shallots with chopped herbs and white wine vinegar until the liquid reduces by half, concentrating their flavor. The reduction is strained and mixed into softened unsalted butter along with lemon zest and remaining herbs to form the Bearnaise compound butter.
The rib eye steaks are seasoned with kosher salt and freshly ground black pepper and cooked alongside sliced shallots and mushrooms sautéed in olive oil and butter. The compound butter is shaped and chilled, then sliced onto the finished steaks to melt gradually, enriching each bite with herbal tang and depth while balancing the meat’s richness.
This steak dish pairs well with roasted vegetables or potatoes. The leftover Bearnaise butter can be reused on chicken, pork, seafood, steamed vegetables, or stirred into hot cooked pasta or rice for extra flavor.
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Ingredients
FOR BEARNAISE COMPOUND BUTTER:
- ½ cup butter at room temperature, unsalted
- ¼ cup shallot minced
- 2 tablespoons tarragon divided, chopped
- 2 tablespoons Italian parsley divided, chopped
- 1 tablespoon chives divided, chopped
- ¼ cup white wine vinegar or champagne vinegar
- ¼ teaspoon lemon zest
- ¼ teaspoon salt sea salt
FOR STEAK AND MUSHROOMS:
- 2 large shallot sliced
- 8 ounces mushrooms cremini or button
- 2 teaspoons olive oil
- 1 teaspoon butter
- 2 ribeye steak 1 inch thick, from Sprouts
- 1½ teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- herbs for garnish, additional, chopped
Instructions
- 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).
TO COOK THE VEGGIES & RIBEYE STEAKS:
- Heat a large dry cast iron skillet over medium high heat. Add the olive oil, butter and mushrooms. Add half of the kosher salt and sauté, stirring occasionally, until the mushrooms become tender and start to give off some liquid, about 5-8 minutes.
- Stir in the sliced shallots and cook for an additional 2-4 minutes or until the shallots are tender and slightly translucent. Transfer to a small dish and top with a small pat of the compound butter.
- Pat the steaks dry with a paper towel. Season both sides with the remaining salt and pepper. Set aside.
- In the same skillet, turn the heat up to high. When pan is very hot place the steaks in the pan and sear without touching or movingthe meat for 2-3 minutes.
- Use a pair of tongs and turn the steaks over. Cook for an additional 2-3 minutes, then check the temperature of the steaks with an instant read thermometer for doneness. I like medium rare and cook them to 130°-135°F (54°-57°C). Transfer the steaks to a serving platter or plate and top with 2 slices of Bearnaise Butter.
- Sprinkle with additional chopped herbs and serve with the shallot mushroom mixture.
Notes
- Leftover Bearnaise compound butter keeps well and can enhance other dishes such as chicken, pork, fish, or steamed vegetables.
- Use unsalted butter at room temperature for best compound butter consistency.
- Strain the vinegar and herb reduction thoroughly before adding it to the butter for a smooth texture.
Nutrition Information
Show Details
Calories
1025kcal
(51%)
Carbohydrates
17g
(6%)
Protein
53g
(106%)
Fat
85g
(131%)
Saturated Fat
45g
(225%)
Trans Fat
2g
(100%)
Cholesterol
265mg
(88%)
Sodium
2198mg
(92%)
Potassium
1427mg
(30%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
2219IU
(44%)
Vitamin C
17mg
(19%)
Calcium
148mg
(15%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1025 kcal
% Daily Value*
| Calories | 1025kcal | 51% |
| Carbohydrates | 17g | 6% |
| Protein | 53g | 106% |
| Fat | 85g | 131% |
| Saturated Fat | 45g | 225% |
| Trans Fat | 2g | 100% |
| Cholesterol | 265mg | 88% |
| Sodium | 2198mg | 92% |
| Potassium | 1427mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 2219IU | 44% |
| Vitamin C | 17mg | 19% |
| Calcium | 148mg | 15% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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