Grilled Rib-Eyed Steaks with Bearnaise Butter

1 servings

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Grilled Rib-Eyed Steaks with Bearnaise Butter Ingredients

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

Instructions for Grilled Rib-Eyed Steaks with 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.

Main Ingredient: BeefCuisine: Uncategorized