Perfectly-Seared Ribeye with Luxurious Béarnaise Sauce
Indulge in a gourmet experience with our Perfectly-Seared Ribeye topped with a rich and creamy Béarnaise Sauce. This stunning dish, inspired by renowned chef Ina Garten of The Barefoot Contessa, transforms simple ingredients into a celebration of flavors that will impress any dinner guest. The tender, juicy ribeye steak is seared to perfection, delivering a flavorful crust while retaining its natural juices. Paired with a velvety Béarnaise Sauce made from fresh tarragon, shallots, and rich unsalted butter, this meal elevates a casual dinner into a majestic feast. Perfect for special occasions or a cozy evening at home, this delightful recipe will surely become a staple in your culinary repertoire. We served ours with fragrant Rosemary Roasted Potatoes and a vibrant Pesto Pea Salad for a complete dining experience. Note: This recipe contains raw egg yolks in the Béarnaise Sauce.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Champagne vinegar or white wine vinegar
1/4 cup (none)
Good white wine
1/4 cup (none)
Minced shallots
2 tablespoons (none)
Fresh tarragon leaves
3 tablespoons, divided (chopped)
Kosher salt
to taste (none)
Freshly ground black pepper
to taste (none)
Extra-large egg yolks
3 (none)
Unsalted butter
1/2 lb (melted)
Ribeye steaks
6 (1-inch thick) (none)
Olive oil
a thin layer (none)
Coarse ground black pepper
to taste (none)
Instructions
1
Begin by preparing the Béarnaise Sauce. In a small saucepan, combine the champagne vinegar, white wine, minced shallots, 1 tablespoon of chopped tarragon, salt, and pepper.
2
Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, or until it reduces to just a few tablespoons. Allow it to cool slightly.
3
Transfer the cooled mixture to a blender, add the egg yolks and 1 teaspoon of salt. Blend for about 30 seconds until smooth.
4
With the blender running, slowly drizzle in the melted unsalted butter through the lid opening. Add the remaining tarragon, blending briefly until well combined. If the sauce is too thick, thin it out with a tablespoon of white wine.
5
Set the sauce aside, keeping it at room temperature until serving.
6
For the steaks, generously season both sides with kosher salt and coarsely ground black pepper.
7
Heat a thin layer of olive oil in a large sauté pan over high heat until it’s nearly smoking. Carefully add the seasoned ribeyes and sear for 1 minute on each side.
8
Lower the heat and continue cooking for an additional 7 to 10 minutes, turning the steaks once, until they reach your desired doneness (very rare is ideal for this recipe).
9
Once cooked, transfer the steaks to a plate and cover with aluminum foil. Let them rest for 10 minutes to retain their juices.
10
Serve the succulent steak hot, accompanied by the luxurious Béarnaise Sauce on the side for dipping. Enjoy your culinary masterpiece!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 6 one-inch thick ribeye steaks.
What are the primary ingredients in the B arnaise Sauce?
The sauce is made from champagne vinegar, white wine, minced shallots, fresh tarragon, egg yolks, and unsalted butter.
How many egg yolks are required for the sauce?
The recipe requires 3 extra-large egg yolks for the B arnaise Sauce.
Is there a specific chef who inspired this recipe?
Yes, this dish is inspired by renowned chef Ina Garten of The Barefoot Contessa.
What type of vinegar can be used for the B arnaise Sauce?
You can use either champagne vinegar or white wine vinegar.
How long should the vinegar and wine mixture simmer?
The mixture should simmer for about 5 minutes until it reduces to a few tablespoons.
What is the first step in preparing the steaks?
The steaks should be generously seasoned on both sides with kosher salt and coarsely ground black pepper.
What is the recommended cooking heat for searing the ribeye?
The steaks should be seared in a large saut pan over high heat until the oil is nearly smoking.
How long should each side of the steak be seared?
Each side of the ribeye should be seared for exactly 1 minute.
What is the total cooking time after the initial sear?
After searing, lower the heat and cook for an additional 7 to 10 minutes.
What level of doneness is ideal for this specific recipe?
According to the instructions, very rare is considered ideal for this recipe.
How long should the steaks rest after cooking?
The steaks should rest for 10 minutes under aluminum foil to retain their juices.
How is the butter incorporated into the B arnaise Sauce?
Melted unsalted butter is slowly drizzled into the blender while it is running.
What should I do if the B arnaise Sauce is too thick?
If the sauce is too thick, you can thin it out by adding a tablespoon of white wine.
Are there any safety notes regarding the sauce?
Yes, note that the B arnaise Sauce contains raw egg yolks.
Which side dishes are suggested to accompany this meal?
It is recommended to serve this with Rosemary Roasted Potatoes and a Pesto Pea Salad.
How much butter is needed for the recipe?
The recipe calls for 1/2 lb of melted unsalted butter.
What type of salt is used for seasoning the steaks?
Kosher salt is specified for seasoning the ribeyes.
How much tarragon is used in total?
A total of 3 tablespoons of chopped fresh tarragon leaves are used, divided between the reduction and the final blending.
What temperature should the B arnaise Sauce be when served?
The sauce should be kept at room temperature until serving.
How many steaks does this recipe prepare?
This recipe is designed for 6 ribeye steaks.
What is the purpose of the aluminum foil?
The foil is used to cover the steaks while resting to keep them warm and help retain juices.
Can I use regular black pepper?
The recipe specifically calls for coarsely ground black pepper for the best texture and flavor.
What kind of oil should be used for the pan?
A thin layer of olive oil is used to sear the steaks.
Is the tarragon used fresh or dried?
The recipe specifies using fresh tarragon leaves.
How much white wine is required for the reduction?
1/4 cup of good white wine is used for the reduction process.
What is the preparation method for the shallots?
The shallots should be finely minced before being added to the saucepan.
How long do you blend the egg yolk mixture before adding butter?
The egg yolks and reduction mixture should be blended for about 30 seconds until smooth.
Should the steak be served with the sauce on top?
The recipe suggests serving the B arnaise Sauce on the side for dipping.
What is the overall flavor profile of the dish?
The dish features a savory, seared crust on the steak paired with a rich, creamy, and herby sauce.