Grilled Rib-Eyed Steaks with Bearnaise Butter

Ready in 1 hour

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3 tb Unsalted butter; softened
1/8 ts Salt
2 ts ; Finely chopped fresh
1/2 ts Fresh lemon juice; or to taste
4 1-inch thick rib-eye steaks
Vegatable oil; for rubbing on
2 ts shallot; Minced

Original recipe makes 1



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

Calories Per Serving: 3083 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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