Luxurious Bearnaise Butter Steak Delight
Indulge in the richness of steaks topped with a velvety Bearnaise Butter that melts into every juicy bite. This mouthwatering recipe transforms any cut of steak into a gourmet experience that's surprisingly easy to prepare. Whether you prefer your meat rare or well-done, the aromatic blend of fresh tarragon, shallots, and a hint of lemon elevates the flavor, making it an ideal dish for entertaining guests or enjoying a special dinner at home. Serve with crusty bread to soak up the delightful juices and buttery sauce, and watch everyone savor every last bite.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
Unsalted Butter
3 tablespoons (softened)
Fresh Tarragon Leaves
2 teaspoons (finely chopped (or 1 teaspoon dried))
Shallots
2 teaspoons (minced (or substitute with 1 teaspoon minced garlic and 1 teaspoon minced onion))
Fresh Lemon Juice
1/2 teaspoon (to taste)
Salt
1/8 teaspoon (to taste)
Steaks
4 pieces (of your choice (rib eye, sirloin, or filet mignon recommended))
Instructions
1
In a mixing bowl, use a fork to thoroughly combine the softened butter with the finely chopped tarragon, minced shallots (or the garlic and onion substitutes), fresh lemon juice, and salt until smooth.
2
Transfer the mixture onto a sheet of wax paper. Roll it into a tight log shape, twisting the ends to secure. Refrigerate the log for at least an hour or until firm.
3
Preheat your grill to medium-high heat. While it's heating up, season the steaks generously with freshly cracked pepper and a light drizzle of oil to enhance the flavor.
4
Once the grill is hot, place the steaks on it and cook to your preferred doneness, usually about 4-6 minutes per side for medium-rare, depending on the thickness of the steak.
5
Remove the steaks from the grill and immediately place a generous slice of the chilled Bearnaise Butter on top of each hot steak, allowing it to melt into the surface.
6
Serve the steaks with crusty bread on the side to soak up the delicious buttery sauce and juices. Enjoy your gourmet meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Bearnaise Butter?
Bearnaise Butter is a compound butter made by mixing softened butter with fresh tarragon, shallots, lemon juice, and salt, mimicking the flavors of Bearnaise sauce.
Can I use dried tarragon instead of fresh?
Yes, you can substitute 1 teaspoon of dried tarragon for the 2 teaspoons of fresh tarragon called for in the recipe.
What is a good substitute for shallots?
You can substitute the 2 teaspoons of minced shallots with 1 teaspoon of minced garlic and 1 teaspoon of minced onion.
What cut of steak works best for this recipe?
Rib eye, sirloin, or filet mignon are the recommended cuts for this Luxurious Bearnaise Butter Steak Delight.
Should I use salted or unsalted butter?
The recipe specifically calls for unsalted butter to allow you to control the salt content precisely.
How do I soften the butter?
Leave the butter at room temperature for about 30-60 minutes until it is pliable enough to be mashed with a fork.
How long does the butter log need to chill?
The butter should be refrigerated for at least one hour or until it becomes firm enough to slice.
What is the best way to shape the butter?
Place the mixture on wax paper, roll it into a tight log, and twist the ends of the paper to secure the shape.
How do I season the steaks before grilling?
Season them generously with freshly cracked pepper and a light drizzle of oil.
What grill temperature is recommended?
Preheat your grill to medium-high heat for the best searing results.
How long should I cook the steaks for medium-rare?
Generally, cook the steaks for about 4-6 minutes per side, though this depends on the thickness of the meat.
When should I add the Bearnaise Butter to the steak?
Place a slice of the chilled butter on top of the steaks immediately after removing them from the grill so it melts into the hot meat.
What side dish is specifically recommended?
The recipe suggests serving with crusty bread to soak up the juices and the melted butter sauce.
Can I prepare the butter in advance?
Yes, the Bearnaise Butter can be made a day or two in advance and kept in the refrigerator until needed.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor, but bottled juice can be used as a substitute.
Is this recipe suitable for entertaining guests?
Yes, its gourmet presentation and rich flavors make it an ideal dish for dinner parties.
What if I don't have a grill?
You can pan-sear the steaks in a heavy skillet or cast-iron pan over medium-high heat as an alternative to grilling.
Does the recipe include salt in the butter?
Yes, the recipe calls for 1/8 teaspoon of salt, or more to taste, to be mixed into the butter.
How do I prevent the steak from sticking to the grill?
Drizzling the steaks with a little oil before placing them on the hot grill helps prevent sticking.
Can I freeze the Bearnaise Butter?
Yes, compound butter freezes well. Wrap it tightly in plastic wrap and foil; it will stay fresh for up to 3 months.
Is this recipe keto-friendly?
The steak and butter portions are keto-friendly, but you should omit the crusty bread.
Can I use this butter on other foods?
Absolutely! This tarragon-shallot butter also tastes great on grilled chicken, fish, or roasted vegetables.
How thick should the butter slices be?
A 'generous slice' (usually about 1/2 inch thick) is recommended for each steak.
Do I need to rest the steaks?
While the recipe says to add butter immediately, letting the steaks rest for a few minutes before serving helps the juices redistribute.
Can I use a different herb if I don't like tarragon?
While tarragon defines the Bearnaise flavor, you could try parsley or chives for a different type of compound butter.
What kind of oil should I use for the steaks?
Use an oil with a high smoke point, such as canola, vegetable, or grapeseed oil, for grilling.
How do I know if the butter is firm enough?
The butter should feel solid and not squish when you apply light pressure to the log.
Is it okay to use salted butter if that's all I have?
Yes, but you should omit the extra 1/8 teaspoon of salt mentioned in the ingredients to avoid over-salting.
What makes this a 'gourmet' experience?
The combination of fresh aromatic herbs, the richness of the butter, and the technique of melting a compound butter over a perfectly grilled steak elevates the meal.