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

Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)
Photo by Romulo Yanes


  • ¼ cup dry white wine
  • ¼ cup shallots
  • 2 1 1/4-inch-thick boneless rib-eye steaks
  • 1 tablespoon vegetable oil
  • 3 large egg yolks
  • ¼ cup white-wine vinegar
  • ½ teaspoon fresh lemon juice
  • + 3 more ingredients
    • 8 tablespoons unsalted butter
    • shoe string potatoes
    • 2 tablespoons fresh tarragon

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. Tra...

View full recipe at Epicurious


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