Ribeye Steak with Bearnaise Sauce Recipe by Best Online Steaks

¼ cup white wine vinegar

¼ cup white wine (good quality) 

2 tbsp shallots, minced 

3 tbsp fresh tarragon, leaves only, divided 

salt to taste 

pepper to taste 

3 yolks from extra-large eggs 

2 sticks unsalted butter, melted 

6 rib eye steaks (about 1 inch thick) 

extra virgin olive oil 

coarse ground black pepper 

1. To make the Béarnaise sauce, in a small saucepan, mix the vinegar, wine, shallots, 1 tbsp tarragon leaves, ¼ tsp salt, and ¼ tsp pepper. Bring to a boil over medium heat and allow to simmer for about 5 minutes. The mixture should reduce to a few tablespoons. Allow cooling slightly. 

2. In a blender, place egg yolks and 1 tsp of salt. Add in the cooled mixture and blend, slowly adding the hot butter through the hole in the top of the blender lid. Add the remaining tarragon leaves. Blend for 1 second longer. If the sauce seems like it is still too thick, add a tbsp of white wine to thin it out. Keep the mixture at room temperature while you complete the following steps. 

3. Season both sides of your steaks well with salt and pepper. In a large saute pan, heat a thin layer of olive oil until it shimmers, but not smoking. Sear the steaks on both sides for 1 minute each. Reduce the heat and cook steaks to desired doneness, between 7 and 10 minutes. Make sure to turn them at least once. 

4. Your steaks should be very rare in the middle, but carry over heat will continue to cook them. Place the Ribeyes on a plate and cover tightly. Let them sit covered for 10 minutes. 

5. Serve steaks with Béarnaise sauce on the side. 

This recipe is excellent served with oven roasted herbed potatoes, baked potatoes, sauteed potatoes. Basically, any potato side that just needs salt and pepper.

Asparagus is traditional for Hollandaise Sauce. Bearnaise is considered to the the daughter of Hollandaise, making asparagus is a good match.

Any dark green vegetables will complement this sauce. Try broccolini and spinach too.