Name: Grilled Rib-Eyed Steaks with Bearnaise Butter
Ingredients: 3 tb Unsalted butter; softened; 2 ts Finely chopped fresh tarragon leaves; 2 ts Minced shallot; 1/2 ts Fresh lemon juice; or to taste; 1/8 ts Salt; Four; (1-inch-thick); ; rib-eye steaks; Vegatable oil for rubbing on steaks

CATEGORY	CUISINE	TAG	YIELD
		August 1994	1	servings

INGREDIENTS

3	tb	Unsalted butter; softened
2	ts	Finely chopped fresh tarragon leaves
2	ts	Minced shallot
1/2	ts	Fresh lemon juice; or to taste
1/8	ts	Salt
		Four; (1-inch-thick)
		; rib-eye steaks
		Vegatable oil for rubbing on steaks

INSTRUCTIONS

FOR BEARNAISE BUTTER
On a small plate with a fork blend all ingredients together well and
transfer to a sheet of wax paper. Using wax paper as an aid, shape butter
into a 4-inch-long log and wrap. Chill butter 1 hour long, or until firm.
Bearnaise butter may be made 5 days ahead and kept chilled, wrapped
tightly.
Prepare grill.
Bring steaks to room temperature and rub lightly with oil. Season steaks
with salt and pepper and grill on a rack set 5 to 6 inches over glowing
coals 4 to 5 minutes on each side for medium-rare meat. (Alternatively,
steaks may be grilled in a hot well-seasoned ridged grill pan over
moderately high heat.)
Serve steaks topped with slices of bearnaise butter.
Serves 4.
Gourmet August 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”