Pan Seared Rib Eye Steak with Barnaise
Elevate your steak night with this exquisite Pan Seared Rib Eye Steak with Béarnaise Sauce—a restaurant-quality dish made right in your own kitchen. This recipe features perfectly seared rib eye steaks with a caramelized crust, basted in rich, melted butter for irresistible flavor. Paired with a velvety homemade béarnaise sauce crafted from egg yolks, tarragon, and a reduction of white wine and shallots, this dish strikes the perfect balance between indulgent and elegant. With just 40 minutes of total cook and prep time, this recipe is ideal for a romantic dinner for two or a special occasion meal. Serve with roasted vegetables or creamy mashed potatoes to complement the savory depth of flavors.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) Rib eye steak
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons (finely chopped) Shallots
- 2 tablespoons White wine vinegar
- 2 tablespoons Dry white wine
- 2 tablespoons (chopped; divided) Fresh tarragon leaves
- 3 large Egg yolks
- 1 cup Butter (melted)
- 1 teaspoon Lemon juice
- 1 teaspoon Water
Instructions
Remove rib eye steaks from the refrigerator and let them sit at room temperature for 30 minutes to ensure even cooking.
Season both sides of the steaks with the kosher salt and black pepper.
Heat a large cast-iron skillet over high heat until smoking hot, then add the olive oil.
Place the rib eye steaks into the skillet and sear for 3-4 minutes on one side until a deep brown crust forms. Flip and cook the other side for another 3-4 minutes for medium-rare, or longer for your preferred doneness.
Add the unsalted butter to the skillet and spoon the melted butter over the steaks for added flavor. Remove the steaks from the pan, cover loosely with foil, and let rest for 5 minutes.
To make the béarnaise sauce, start by combining the shallots, white wine vinegar, white wine, and 1 tablespoon of chopped tarragon in a small saucepan. Cook over medium heat until the liquid reduces to about 2 tablespoons.
Strain the mixture into a heatproof bowl and let it cool slightly. Add the egg yolks and whisk until combined.
Place the bowl over a pot of simmering water, ensuring the bowl does not touch the water. Whisk the mixture constantly until it thickens and becomes creamy.
Remove the bowl from the heat and start adding the melted butter gradually, whisking constantly to emulsify. Add a teaspoon of water if the sauce becomes too thick.
Stir in the remaining tarragon, lemon juice, and salt to taste.
Serve the pan-seared rib eye steaks with the béarnaise sauce drizzled on top or on the side as a dipping sauce. Enjoy!
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.5 g | 226% | |
| Saturated Fat | 93.1 g | 465% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 2245 mg | 98% | |
| Total Carbohydrate | 5.1 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 1.7 g | ||
| Protein | 95.9 g | 192% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 122 mg | 9% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1119 mg | 24% | |
*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.
