Update my dinner status, I'm making this tonight.
5 chefs marked this as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR BEARNAISE BUTTER
- 3 tb Unsalted butter; softened
- 2 ts Finely chopped fresh
- 2 ts Minced shallot
- 1/2 ts Fresh lemon juice; or to
- Four; (1-inch-thick)
- ; rib-eye steaks
- Vegatable oil for rubbing on
- 1/8 ts Salt
Preparation
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.
