Shelly's Recipe

RIB-EYE STEAKS WITH BEARNAISE BUTTER

Category: Beef

1/4 cup dry vermouth or dry white wine
1 tbsp minced shallot
1/4 tsp dried tarragon
5 tbsp butter, room temperature
1 tbsp fresh minced tarragon
Olive oil
2 (12 oz) rib eye steaks, about 1 to 1 1/2 inches thick

In a small saucepan boil the vermouth, shallot and dried tarragon until liquid evaporates, about 2 minutes. Cool completely.

Combine the shallot mixture with the butter and fresh tarragon. Season. Form butter mixture into a log, wrap in plastic and refrigerate until firm. This can be done days in advance and kept chilled or even frozen. Bring to room temperature before using.

Brush a large nonstick skillet with oil and heat over medium high heat. Season steaks with salt and pepper and place in skillet. Cook about 5 minutes per side. Slice the chilled butter into patties and overlap on top of the steaks. Serve.