Ribeye with Béarnaise Butter
Scan the QR code to open the recipe on mobile.
Gastrotools
Recipes from professionals
Few things beat a ribeye cooked on a hot griddle. Here it's served with a béarnaise butter – all the flavour of a classic béarnaise, made in advance and ready when you need it.
Servings
: 4
Servings
Ingredients
1
shallot, finely chopped
1
tbsp
white wine vinegar
1
tbsp
dry white wine
200
g
soft butter
1.5
tbsp
fresh tarragon, finely chopped
1
tbsp
fresh parsley or chervil
Salt and freshly ground pepper
4
large ribeyes
Salt and freshly ground pepper
Neutral oil
Avoid screen shutting off
Instructions
Step 1/3
Boil shallots, vinegar and wine down until the liquid is almost evaporated. Cool.
Step 2/3
Stir the reduction together with butter, herbs, salt and pepper. Roll into a sausage shape in baking paper and refrigerate.
Step 3/3
Season the ribeye with salt and pepper. Fry on a very hot griddle for 3–4 minutes on each side, depending on thickness. Let rest for 10 minutes and serve with slices of béarnaise butter.
