Steak with Bearnaise Sauce
Elevate your dinner table with the timeless sophistication of Steak with Béarnaise Sauce. This recipe pairs perfectly seared ribeye steaks, rich with buttery pan juices, with a luscious homemade Béarnaise sauce—an opulent blend of creamy egg yolks, aromatic shallots, fresh tarragon, and a hint of lemon. Each bite balances the savory, juicy tenderness of the steak with the velvety tang of the sauce, creating a restaurant-quality dish right in your kitchen. With just 20 minutes of prep and minimal ingredients, this meal is surprisingly simple to make yet guaranteed to impress. Serve it alongside roasted vegetables or fluffy mashed potatoes for a truly indulgent dining experience. Perfect for date nights, celebrations, or any occasion worth savoring, this classic steak recipe will make your taste buds sing.
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Recipe Information
Ingredients
- 2 pieces (8 ounces each) Ribeye steak
- 1 teaspoon Salt
- 1 teaspoon Black pepper, freshly ground
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 piece Shallot, finely chopped
- 2 tablespoons White wine vinegar
- 2 tablespoons Dry white wine
- 3 tablespoons (divided) Tarragon, fresh and chopped
- 2 pieces Egg yolks
- 0.5 cup Unsalted butter, melted and warm
- 1 teaspoon Lemon juice, freshly squeezed
- 1 teaspoon Water
Instructions
Season both sides of the ribeye steaks with salt and freshly ground black pepper. Let them rest at room temperature for 15 minutes.
Heat a skillet over medium-high heat and add the olive oil. Once the oil is hot, sear the steaks for 3-4 minutes per side for medium-rare, or adjust cooking time based on your preferred doneness. Add 2 tablespoons of unsalted butter to the pan during the last minute of cooking, spooning the melted butter over the steaks. Remove the steaks from the pan, tent with foil, and let rest for 5-10 minutes.
For the Béarnaise sauce, add the finely chopped shallot, white wine vinegar, white wine, and 2 tablespoons of chopped tarragon to a small saucepan. Bring to a gentle simmer over medium heat and reduce the mixture until approximately 2 tablespoons of liquid remain. Strain the mixture and set the reduction aside to cool slightly.
Set up a double boiler by placing a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Add the egg yolks, lemon juice, and water to the bowl. Whisk constantly until the mixture thickens and increases in volume, about 2-3 minutes.
Slowly drizzle the melted butter into the egg yolk mixture while continuously whisking. Add the reserved reduction and whisk until the sauce is smooth and emulsified. Season with a pinch of salt and stir in the remaining 1 tablespoon of fresh tarragon.
Serve the steaks on warm plates, generously drizzling the Béarnaise sauce over the top or serving it on the side. Enjoy immediately.
Nutrition Facts
Calories |
2554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.7 g | 284% | |
| Saturated Fat | 109.9 g | 550% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 4050 mg | 176% | |
| Total Carbohydrate | 12.4 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.0 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 226 mg | 17% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1717 mg | 37% | |
*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.
