Indulge your senses with a culinary masterpiece that brings the elegance of French cuisine right to your dinner table: Steak with Béarnaise Sauce. This dish is not just a meal; it's an experience that transforms a simple ribeye steak into a succulent delight, perfectly complemented by a rich, buttery sauce. Imagine the sizzling sound of perfectly seared steak, the aroma of fresh tarragon wafting through the air, and the anticipation of that first mouthwatering bite. Whether you're looking to impress a special someone or simply treat yourself to a gourmet dinner at home, this recipe promises to elevate your cooking game. Ready to discover the secrets to mastering this classic dish? Let’s dive into the details!
Ingredients
- 2 ribeye steaks
- 1/2 cup unsalted butter
- 2 egg yolks
- 1 tbsp white wine vinegar
- 1 tbsp chopped fresh tarragon
- Salt to taste
- Pepper to taste
Instructions
- Remove steaks from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry with paper towels and generously season both sides with salt and freshly ground black pepper.
- Heat a heavy cast-iron skillet or grill pan over high heat until it's extremely hot and almost smoking.
- Add steaks to the hot pan and cook for 4-5 minutes on each side for medium-rare, adjusting time based on steak thickness and desired doneness.
- Remove steaks from pan and let rest on a cutting board for 5-7 minutes to allow juices to redistribute.
- For béarnaise sauce, melt butter in a small saucepan and set aside.
- In a heatproof bowl, whisk egg yolks with white wine vinegar until pale and slightly thickened.
- Create a double boiler by placing the bowl over simmering water, ensuring the bottom doesn't touch the water.
- Continuously whisk egg mixture while slowly drizzling in melted butter, creating a smooth, emulsified sauce.
- Remove from heat and fold in chopped fresh tarragon, salt, and pepper.
- Slice rested steaks against the grain and serve immediately with warm béarnaise sauce drizzled on top.
Tips
- Bring Your Steaks to Room Temperature: For the best results, remove the ribeye steaks from the refrigerator 30 minutes before cooking. This allows them to reach room temperature, ensuring even cooking and a beautifully seared crust.
- Season Generously: Don’t skimp on the seasoning! Pat the steaks dry and generously season both sides with salt and freshly ground black pepper. This enhances the flavor and creates a delicious crust.
- Get Your Pan Hot: Use a heavy cast-iron skillet or grill pan and heat it over high heat until it’s almost smoking. A hot pan is key to achieving that perfect sear and locking in the juices.
- Monitor Cooking Time: Cook the steaks for 4-5 minutes on each side for medium-rare, but adjust the time based on the thickness of the steak and your desired doneness. Use a meat thermometer for precision: 130°F for medium-rare.
- Rest the Steaks: After cooking, let the steaks rest on a cutting board for 5-7 minutes. This allows the juices to redistribute, resulting in a juicier and more flavorful steak.
- Master the Béarnaise Sauce: When making the sauce, whisk the egg yolks with white wine vinegar until pale and slightly thickened. Use a double boiler to ensure gentle cooking, and drizzle in the melted butter slowly while whisking continuously for a smooth emulsion.
- Finish with Fresh Herbs: Fold in chopped fresh tarragon at the end for a burst of flavor that perfectly complements the richness of the sauce.
- Slice Against the Grain: When serving, slice the rested steaks against the grain for maximum tenderness and serve immediately with the warm béarnaise sauce drizzled on top.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 1g
Protein: 45g
Fat: 52g
Saturated Fat: 28g
Cholesterol: 250mg
