RIB-EYE STEAK WITH BASIL HOLLANDAISE
Gordon takes steak and chips to a new level with a sharing slab of prime rib-eye that's just right for sharing. The perfect Valentine's treat for any steak lover
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 45m
Yield Serves 2 with leftover hollandaise
Number Of Ingredients 12
Steps:
- Heat oven to 200C/fan 180C/gas 6. Put the steak on a plate and rub with 2 tbsp extra-virgin olive oil and plenty of black pepper and flaky sea salt. Leave to marinate at room temperature for about 10 mins. Heat a heavy-based ovenproof frying pan until searingly hot.
- Add the meat to the pan, with oil from the plate, the garlic cloves, thyme and bay leaf. Sear the steak for 3 mins on the first side until well browned, basting with the oil and herbs as it cooks. Carefully tip off the oil, add another 2 tbsp, then sear the second side of the steak in the same way. Quickly brown around the edges, then slide the pan into the oven and roast for 15 mins, turning over halfway through.
- Take the steak from the pan and sit it on a rack over a roasting tin. Tip the oil, herbs and garlic from the pan over the steak, then leave to rest for 15-20 mins. Leave the steak uncovered - covering with foil will make the steak steam and lose its crisp crust.
- Meanwhile, start the hollandaise. Put a medium pan of water on to boil. Put the vinegar, basil stalks, bay leaf and spices into a small pan. Boil down to about 3 tbsp, then strain. Put the egg yolks into a large, deep bowl, add 1 tbsp cold water and 1 tbsp of the vinegar reduction, then whisk briefly until light and frothy.
- Put the bowl over, but not touching, the simmering water, then whisk to a light, airy foam. Now gradually add the butter, little by little, whisking all the time to make a silky yellow sauce. Prevent the sauce overheating by lifting the bowl on and off the pan, adding a splash more water if it starts to get too thick. The sauce can be kept warm for up to 30 mins by sitting the bowl in a bath of just-warm water. If it gets too hot, the sauce will split. Just before serving, finely chop the basil and stir into the sauce with the lemon juice and seasoning to taste.
- HOLLANDAISE TIP: This recipe makes enough reduction for three batches of sauce - keep what's left over in the fridge for several months. We make huge batches in our restaurants, reducing to 100ml, adding a little water and storing in a squeezy bottle. Leftover hollandaise will keep well in the fridge for up to 2 days. Try stirring it through some mash to top a fish pie.
Nutrition Facts : Calories 479 calories, Fat 28 grams fat, SaturatedFat 32 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 56 grams protein, Sodium 0.03 milligram of sodium
COMPANY STEAK WITH BEARNAISE BUTTER
Bearnaise Butter melts over hot grilled or broiled steaks of your choice, making for a delicious entree that tastes like you really slaved (but you didn't). We love our steaks very rare (black & blue), but the butter's great and enhances everything from rare to well done steaks. Perfect for company! Make sure you have some bread to soak up the juices and butter. (Adapted from a recipe on epicurious.com)
Provided by Lizzie-Babette
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Using a fork, combine softened butter, tarragon, shallot (or you can use minced garlic and a bit of minced onion to substitute if you don't have shallots on hand), lemon juice, and salt.
- Mix well.
- Using a sheet of wax paper, shape into a log, twist ends tightly and chill for about an hour, until firm.
- Season steaks with pepper and a bit of oil and grill.
- Top hot steaks with a generous slice of butter and serve.
- Leftover butter can be stored in the frige for about a week, tightly wrapped.
Nutrition Facts : Calories 255.7, Fat 14.5, SaturatedFat 7.7, Cholesterol 101.9, Sodium 135.1, Carbohydrate 0.3, Protein 29.6
PAN-SEARED RIB-EYE STEAK WITH BéARNAISE
I found this on epicurious. This recipe is from Gourmet March 2008. I did make the suggested shoestring potatoes to go along with the steaks... very tasty. The egg yolks in the sauce will not be fully cooked. Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.
Provided by Queen Dana
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook steaks:.
- Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
- Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
- Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
- Make béarnaise while steaks stand:.
- Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
- Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
- Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
Nutrition Facts : Calories 602.1, Fat 60, SaturatedFat 32.6, Cholesterol 398.7, Sodium 25.3, Carbohydrate 7.6, Fiber 0.4, Sugar 0.5, Protein 6.1
RIB EYE STEAKS WITH BEARNAISE COMPOUND BUTTER
Juicy pan seared rib eye steaks cooked in a cast iron skillet, with an easy tangy rich Bearnaise inspired compound butter.
Provided by Lisa Lotts
Categories Main Course
Time 1h35m
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the shallots, 1 tablespoon of chopped tarragon, 1 tablespoon of chopped Italian parsley and 1 1/2 teaspoons chopped chives. Add the vinegar and bring to a rapid simmer.
- Stir the herb and vinegar mixture and simmer until the liquid is reduced by about half. Set aside to cool.
- Add the lemon zest to the butter and mix it well with a fork. Add the remaining chopped tarragon, parsley and chives to the butter mixture.
- Place a fine mesh strainer over a small bowl. Pour the simmered vinegar and herbs into the strainer and press on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.
- Add the strained cooled vinegar to the butter and herbs and mix well until the liquid is incorporated in the butter and herbs are evenly distributed.
- Tear off a piece of parchment paper about 8" wide. Moud the butter mixture in the center of the parchment. Fold the long end over the mound of butter until the edge touches the parchment beneath. Holding the top piece of parchment down, pull it towards you, so that the butter forms a cylinder. Roll the butter into the parchment and twist the ends to seal. Refrigerate for an hour or until is solid. (Can be made several days in advance).
Nutrition Facts : Calories 1025 kcal, Carbohydrate 17 g, Protein 53 g, Fat 85 g, SaturatedFat 45 g, TransFat 2 g, Cholesterol 265 mg, Sodium 2198 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
STEAK WITH BERNAISE
Steps:
- For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small saucepan. Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons. Cool slightly.
- Place the cooled mixture with the egg yolks and 1 teaspoon salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of tarragon leaves and blend only for a second. If the sauce is too thick, add a tablespoon of white wine to thin. Keep at room temperature until serving.
- Season the steaks liberally with salt and coarsely ground black pepper on both sides. Heat a thin layer of olive oil in a large saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute. Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle. Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes. Serve with the bernaise sauce on the side.
- Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender. Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
RIB-EYE STEAKS WITH BéARNAISE BUTTER
Categories Beef Low Carb Quick & Easy Steak White Wine Chill Pan-Fry Tarragon Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.
- Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing.
- Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
I love this butter. I usually keep a log of this in my freezer and cut off a piece to top veggies too.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 25m
Number Of Ingredients 8
Steps:
- 1. 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. Bèarnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
- 2. Prepare grill.
- 3. 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.)
- 4. Serve steaks topped with slices of bèarnaise butter.
GRILLED RIB-EYED STEAKS WITH BéARNAISE BUTTER
Categories Beef Quick & Easy Steak Summer Grill Grill/Barbecue Tarragon Shallot Gourmet
Yield Serves 4
Number Of Ingredients 8
Steps:
- 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. Bèarnaise 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 bèarnaise butter.
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- For the béarnaise sauce, place the eschalots, tarragon sprigs, peppercorns, wine and vinegar into a saucepan over a medium-high heat and reduce liquid to 80ml.
- Place the egg yolks in a bowl that sits easily over a saucepan. Strain the tarragon reduction; pour it over the egg yolks, whisking well. Place the bowl over a saucepan of barely simmering water and start whisking. When the mixture thickens by doubling or tripling in size, add the butter, 3-4 cubes at a time, whisking well. When all the butter is added, remove the bowl from the heat, add the chopped tarragon and check the seasoning.
- For the steaks, heat a barbecue or chargrill to extremely hot. Salt and oil both sides of the steaks. Grill the meat for about 5 minutes (halfway through cooking, rotate each steak 90 degrees to get the criss-cross pattern on the meat). Turn the steaks over and cook for 4 minutes. Take the meat off the grill and allow it to rest for a few minutes.
- Slice steaks into 5-6 slices and place on plates in each steak's original shape. Serve with a sprinkle of salt, drizzle of olive oil, a wedge of lemon and the Béarnaise on the side.
BUTTER-BASTED RIB EYE STEAKS RECIPE - FOOD & WINE
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5/5 Total Time 1 hr 10 minsServings 4
- Season the rib eye steaks all over with salt and freshly ground pepper. Let the meat stand at room temperature for 30 minutes.
- In a large cast-iron skillet, heat the canola oil until shimmering. Add the steaks and cook over high heat until crusty on the bottom, about 5 minutes. Turn the steaks and add the butter, thyme, garlic and rosemary to the skillet. Cook over high heat, basting the steaks with the melted butter, garlic and herbs, until the steaks are medium-rare, 5 to 7 minutes longer. Transfer the steaks to a cutting board and let rest for 10 minutes. Cut the steaks off the bone, then slice the meat across the grain and serve.
STEAK WITH ANCHOVY AND CAPER BUTTER - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesTotal Time 15 minsServings 1Calories 681 per serving
- Heat a splash of vegetable oil in a hot pan. Season the steak with salt and pepper, then put in the hot pan. Cook for 2-3 minutes on each side (for medium-rare) until the outside is brown and starting to crisp at the edges, then set aside on a warm plate to rest.
- Return the pan to the heat and add a large knob of butter along with the chopped anchovy fillets and capers. Stir to heat through and scrape up any crispy bits from the base of the pan.
- Return the steak to the pan along with any resting juices and spoon the hot butter over to coat. Top with a knob of fresh butter and serve with chips, watercress and your favourite mustard.
RIB-EYE STEAKS WITH CHILLI BéARNAISE SAUCE
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- Whisk together the olive oil, 1tbsp white wine vinegar, half the chilli and the garlic in a small bowl and pour over the steaks.
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- Process roasted cacao nibs in a food processor until finely ground. Season steaks with kosher salt and pepper. Rub ground cacao nibs on both sides of steaks (about 1 1/2 tsp. each). Let steaks stand at room temperature 30 minutes.
- Preheat grill to 300° to 350° (medium) heat. Grill steaks, covered with grill lid, 5 to 7 minutes on each side or to desired degree of doneness. Let stand, loosely covered with aluminum foil, 10 minutes. Serve with Béarnaise Butter and Onion Relish.
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- Start the béarnaise by clarifying the butter. Melt in a heavy-based pan over a low heat. Skim any solids off the surface and discard, then cool – the milk solids will settle at the bottom. Spoon off the yellow clarified butter into another heavy pan, leaving behind then discarding the white solids. Keep the clarified butter warm over a very low heat.
- Clean the original heavy-based pan, put the white wine vinegar, white wine and shallot in it, then bring to the boil. Bubble until reduced by three quarters, then set aside until just warm. Heat the oven to 220°C/fan 200°C/gas 7. Tip the shallot reduction into a heatproof glass or ceramic mixing bowl, add the egg yolks, then beat vigorously with a balloon whisk until foamy. Set over a pan of simmering water – the bowl shouldn’t touch the water. Whisk for 2-3 minutes until smooth, creamy and increased in volume.
- Remove the egg mixture from the heat. Pour the melted clarified butter into a jug or pouring bowl, then pour into the egg mixture a little at a time, whisking continuously. If the mixture becomes very thick and looks like it’s about to split (it will have a greasy sheen), whisk in a little warm water, then continue adding the butter. Season, then add the chopped tarragon. Taste and add lemon juice if needed. To keep the béarnaise warm while you cook the steaks, take the pan of water off the heat and put the bowl back on top with a piece of cling film touching the surface of the sauce.
- Put a griddle pan over a high heat until smoking hot. Brush the steaks lightly with oil and season. Griddle (you may need to do this one at a time) for 1½ minutes, then give them a quarter turn and cook for another 1½ minutes to get cross-hatched char lines. Turn over, then repeat.
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