Company Steak with Bearnaise Butter
Impress your guests with this indulgent Company Steak with Béarnaise Butter, a restaurant-quality dish that's surprisingly easy to create at home. Perfectly seared ribeye steaks form the centerpiece of this recipe, enhanced by a luxurious compound butter bursting with the classic flavors of béarnaise sauce—think tangy white wine vinegar, aromatic tarragon, and a hint of lemon. The butter, blended with shallots, parsley, and garlic, melts over the hot steaks, creating a silky, herbaceous finish. With just 15 minutes of prep time and an elegant presentation, this dish is ideal for special occasions or when you simply want to elevate your dinner. Serve it alongside roasted vegetables or a crisp salad, and prepare for a meal that dazzles from start to finish.
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Recipe Information
Ingredients
- 4 pieces (8-10 oz each) Ribeye steaks
- 2 teaspoons Salt
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Vegetable oil
- 0.5 cup Butter (unsalted, softened)
- 2 tablespoons Shallots (finely minced)
- 2 tablespoons White wine vinegar
- 2 tablespoons Dry white wine
- 2 tablespoons Fresh tarragon (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1 teaspoon Lemon juice
- 1 clove Garlic (finely minced)
Instructions
1. Remove the ribeye steaks from the refrigerator 30 minutes prior to cooking to bring them to room temperature. Pat the steaks dry with paper towels.
2. In a small bowl, mix softened butter, minced shallots, white wine vinegar, white wine, chopped tarragon, parsley, lemon juice, and minced garlic until fully combined. Shape the mixture into a small log, wrap it tightly in plastic wrap, and refrigerate until firm.
3. Preheat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Lightly coat the steaks with vegetable oil and season both sides generously with salt and freshly ground black pepper.
4. Sear the steaks for 3-4 minutes on each side for medium-rare or adjust the cooking time to your preferred doneness. Use an instant-read thermometer for accuracy: 125°F for rare, 135°F for medium-rare, 145°F for medium.
5. Once cooked to your desired temperature, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to retain their juices.
6. Remove the Béarnaise butter from the refrigerator and slice into coin-sized rounds.
7. Serve the steaks on individual plates topped with a slice of Béarnaise butter, allowing it to melt over the hot steak. Garnish with additional fresh tarragon if desired.
8. Pair with roasted vegetables or a side salad for a complete meal. Enjoy!
Nutrition Facts
Calories |
935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 36.3 g | 181% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 1.6 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 45.8 g | 92% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 44 mg | 3% | |
| Iron | 4.4 mg | 25% | |
| Potassium | 565 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
