The Test Kitchen cooks rib eyes to medium-rare—enough to render some of the fat but not enough to toughen the meat. The béarnaise sauce won’t keep; for a smaller crowd, try our Shallot-and-Herb Compound Butter (below) and refrigerate the leftovers.
HANDS-ON TIME
30 minutes
TOTAL TIME
30 minutes
MAKES
6 servings
INGREDIENTS
BÉARNAISE SAUCE:
1 shallot, finely chopped
2 tbsp white wine vinegar
pinch pepper
4 egg yolks
½ cup butter, melted
1 tbsp chopped fresh tarragon
STEAKS:
3 beef rib eye grilling steaks (each 340 gand 1 inch/2.5 cm thick)
2 tbsp olive oil
½ tsp each salt and pepper
DIRECTIONS
BÉARNAISE SAUCE: In small saucepan, bring shallot, ¼ cup water, vinegar and pepper to simmer over medium heat. Cook until reduced by half, about 3 minutes. In heatproof bowl, whisk egg yolks until pale; whisk in shallot mixture. Set bowl over saucepan of simmering water; cook, whisking constantly, until sauce is thick enough to coat back of spoon, about 5 minutes. Slowly drizzle in butter, whisking constantly. Whisk in tarragon. Remove
saucepan from heat; keep bowl of sauce over top to keep warm.
STEAKS: Brush both sides of steaks with oil; sprinkle with salt and pepper. Place on greased grill over medium-high heat; grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre
reads 140°F (60°C), 10 to 12 minutes. Transfer to rack; let rest, uncovered, until instant-read thermometer
inserted in centre reads 145°F (63°C), about 5 minutes. Slice across the grain; serve with Béarnaise Sauce.
NUTRITIONAL INFORMATION, PER SERVING: about 557 cal, 35 g pro, 45 g total fat (21 g
sat. fat), trace carb, trace fibre, 251 mg chol, 369 mg sodium, 408 mg potassium.
% RDI: 3% calcium, 29% iron, 20% vit A, 12% folate.
VARIATION
STEAKHOUSE RIB EYE
WITH SHALLOT-AND-HERB COMPOUND BUTTER
Omit Béarnaise Sauce. In skillet, melt 1 tbsp butter over medium heat; cook 1 cup chopped shallots and 4 cloves garlic, minced, until shallots are softened, about 6 minutes. Let cool. In bowl, stir together shallot mixture; ½ cup butter, softened; ¼ cup each chopped fresh basil and chopped fresh parsley; and 1 tbsp white wine vinegar. Scrape onto piece of plastic wrap; shape into 1-inch (2.5 cm) thick log and wrap tightly. Refrigerate until firm, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days or freeze in resealable plastic freezer bag for up to 2 weeks.)
Cook steaks as directed; top with slices of butter mixture.
