Rib Eye Steaks with Bearnaise Butter

Elevate your steak game with these luxurious Rib Eye Steaks with Bearnaise Butter, a dish that brings restaurant-quality flavors right to your table. Each tender, marbled rib eye is seared to perfection in a hot cast-iron skillet, creating a beautifully caramelized crust that locks in succulent juiciness. The star of the recipe is the homemade Bearnaise butter, infused with fresh tarragon, parsley, minced shallot, and a tangy blend of white wine vinegar, lemon juice, and Dijon mustard. This rich, herbaceous butter melts over the steaks for a velvety finish that’s both decadent and flavorful. Ready in under 40 minutes, this recipe is ideal for date nights, dinner parties, or any occasion where you want to impress. Serve these perfectly cooked steaks with a side of roasted vegetables or creamy mashed potatoes for an unforgettable feast.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 4

Ingredients

• 4 pieces (about 12 oz each) Rib eye steaks
• 2 teaspoons Kosher salt
• 1 teaspoon Freshly ground black pepper
• 2 tablespoons Olive oil
• 0.5 cup Unsalted butter, softened
• 2 tablespoons Fresh tarragon, chopped
• 1 tablespoon Fresh parsley, chopped
• 1 small Shallot, finely minced
• 2 teaspoons White wine vinegar
• 1 teaspoon Fresh lemon juice
• 1 teaspoon Dijon mustard

Directions

Step 1

In a small bowl, prepare the Bearnaise butter by combining the softened unsalted butter, chopped tarragon, parsley, minced shallot, white wine vinegar, lemon juice, and Dijon mustard. Mix well until all ingredients are evenly incorporated.

Step 2

Place the butter mixture onto a piece of plastic wrap and shape it into a log. Roll tightly and refrigerate for at least 30 minutes to firm up.

Step 3

Take the rib eye steaks out of the refrigerator and let them come to room temperature for about 20-30 minutes. This ensures even cooking.

Step 4

Season both sides of each steak generously with kosher salt and freshly ground black pepper.

Step 5

Heat a large cast-iron skillet or grill pan over high heat. Add 2 tablespoons of olive oil and allow it to get very hot but not smoking.

Step 6

Place the steaks into the skillet, ensuring they are not overcrowded. Sear for 4-5 minutes on one side, without moving, to develop a nice crust.

Step 7

Flip the steaks and sear for another 3-4 minutes for medium-rare, or adjust the cooking time according to your preferred doneness. Use an instant-read thermometer to check for an internal temperature of 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.

Step 8

Once cooked to your desired level, remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes, lightly tented with foil.

Step 9

Slice the Bearnaise butter into rounds while the steaks are resting.

Step 10

Serve the rib eye steaks topped with a slice of Bearnaise butter, allowing it to melt over the hot steaks for a rich and aromatic finish.

Nutrition Facts

Serving size	(1561.3g)

Amount per serving	% Daily Value*
Calories	3024.1

Total Fat 269.4g	0%
Saturated Fat 125.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 737.6mg	0%
Sodium 1667.8mg	0%
Total Carbohydrate 8.6g	0%
Dietary Fiber 1.9g	0%
Total Sugars 0.9g
Protein 134.9g	0%

Vitamin D 0IU	0%
Calcium 186.8mg	0%
Iron 15.6mg	0%
Potassium 2228.7mg	0%

*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.

Source of Calories

Fat: 80.9%

Protein: 18.0%

Carbs: 1.1%