Juicy Ribeye Steak with Buttery Béarnaise Sauce
Nothing beats a perfectly seared ribeye steak topped with rich, buttery Béarnaise sauce. This classic dish is a steakhouse favorite, and with just a few key ingredients, you can easily make it at home. The combination of a flavorful crust and a silky, herb-infused sauce makes it perfect for any occasion—whether it’s a special dinner or a simple, satisfying meal.
Perfect Pairings for Ribeye Steak with Béarnaise Sauce
Best Side Dishes
A well-chosen side dish enhances the steak’s deep, savory flavors. Whether you prefer something hearty, light, or full of texture, there are plenty of options to complete your meal.
- Classic sides: Mashed potatoes, roasted Brussels sprouts, and green beans are always a great match. Their mild flavors complement the richness of the steak without overpowering Ribeye Steak with Béarnaise Sauce.
- Hearty options: If you’re looking for something more filling, try sautéed mushrooms, warm garlic bread, or a creamy rice dish. These add extra comfort and richness to the plate.
- Light and fresh: A crisp arugula salad with a lemon dressing balances the bold flavors of the steak. Other fresh options include a cucumber salad or steamed asparagus with a light vinaigrette.
Wine Pairing for Ribeye Steak with Béarnaise Sauce
The right wine can elevate your ribeye steak with Béarnaise sauce, enhancing its bold, juicy flavors. Whether you prefer red or white wine, there’s a perfect match for every taste.
- Bold red wines: Cabernet Sauvignon and Pinot Noir are excellent choices. Their deep, complex notes pair beautifully with the richness of the steak.
- Full-bodied white wine: A well-rounded Chardonnay works surprisingly well, offering enough depth and creaminess to complement the sauce.
- Deep and fruity: If you prefer wines with a more intense profile, Malbec and Syrah bring bold, fruity notes that add another layer of depth to the dish.
Final Thoughts
This Juicy Ribeye Steak with Classic Béarnaise Sauce is simple to make yet packed with flavor. Whether you’re cooking for a special occasion or just treating yourself to a delicious homemade meal, this recipe delivers steakhouse-quality results. Pair it with your favorite sides and a glass of wine, and enjoy a truly satisfying dining experience.
Juicy Ribeye Steak with Buttery Béarnaise Sauce
Nothing beats a perfectly seared ribeye steak topped with a rich, buttery Béarnaise sauce. This classic dish is a steakhouse favorite, and with just a few key ingredients, you can make it at home. The combination of a flavorful crust and a silky, herby sauce makes it a great choice for any occasion—whether it’s a special dinner or just a satisfying meal.
Equipment
- 1 Cast Iron Pan
- 1 Double Boiler or Simmering Pot
- 1 Whisk
Ingredients
For the Steak:
- 1 ribeye steak 1.5” thick
- 1 sprig rosemary
- 2 tablespoons butter
- Salt and pepper to taste
- 1 tablespoons olive oil for searing
Clarified Butter:
- 2 sticks unsalted butter
Reduction:
- ¾ cup white wine
- ⅓ cup white wine balsamic vinegar
- 3 small shallots finely chopped
- 4 tablespoons fresh tarragon leaves chopped (plus extra for garnish)
Sauce Base:
- 5 egg yolks
- A splash of water
- ¼ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
Instructions
Prep Work
- Gather Ingredients: Prepare all ingredients in advance to ensure a smooth and stress-free cooking process.Tip: Take the steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature for even cooking.
Step1: Prepare the Reduction
- In a small saucepan, combine white wine, white wine balsamic vinegar, chopped shallots, and tarragon leaves. Simmer over medium heat until the liquid reduces to about 1 tablespoon (approximately 5 minutes). Set it aside to cool slightly.
Step 2: Clarify the Butter
- In a small saucepan, melt 2 sticks of unsalted butter over very low heat until the milk solids separate. Skim off the white foam on top, then carefully pour the clear butter into a bowl, leaving the solids behind. Keep the clarified butter warm but not hot.
Step 3: Make the Sauce Base
- Set up a double boiler: Place a heatproof bowl over a pot of simmering water. Ensure the water does not touch the bottom of the bowl to prevent overheating
- Whisking the Sauce Base: Add egg yolks, wine reduction, and a splash of water to the bowl. Whisk continuously for about 10 minutes, alternating the bowl on and off the heat every 1-2 minutes to prevent overheating and ensure a smooth, creamy texture.Tip: If the bowl becomes too hot to touch, remove it from the heat and continue whisking to avoid scrambling the eggs.
- Incorporate the clarified butter – Slowly drizzle in warm clarified butter, whisking continuously. Wait for each addition to fully incorporate before pouring in more. This ensures a smooth, emulsified sauce.
- Season the sauce – Add salt and black pepper to taste. Stir in a bit more chopped fresh tarragon for extra freshness.
- Keep warm until serving – Once the sauce is smooth and silky, remove it from heat and keep it warm until ready to serve.Tips: If the sauce starts thickening too much, add a splash of warm water to loosen it. Avoid overheating, or the eggs may scramble!
Cooking the Ribeye Steak
Step 1: Prepare the Steak
- Coat the steak with oil and season both sides with salt and pepper. Preheat the oven to 215°F (100°C).
Step 2: Slow Roast the Steak
- Place the steak on a wire rack over a baking sheet and bake for 50-55 minutes, or until the internal temperature reaches 120°F (49°C) for medium-rare.
- Remove from the oven and let it rest for 5 minutes before searing.
Step 3: Sear the Steak
- Heat 1 tablespoon cooking oil in a cast iron skillet over high heat until hot. Sear the ribeye for 3-4 minutes per side to develop a golden-brown crust.Tip: Use a spatula to lightly press the steak against the pan for a perfect sear.
- Add 2 tablespoons butter and a sprig of rosemary to the pan. Tilt the pan and spoon the melted butter over the steak (basting) for 30 -40 seconds to enhance flavor and juiciness.
Step 4: Rest and Serve
- Remove the steak from the pan and let it rest for 5-10 minutes to lock in the juices. Slice the steak against the grain for maximum tenderness.
- Drizzle with Béarnaise sauce and serve with crispy fries for a true restaurant-style experience.
Video
Notes
Tips for the Perfect Ribeye Steak
- Start with room-temperature steak – Take the steak out of the refrigerator one hour before cooking to ensure even cooking and prevent toughness.
- Pat dry before seasoning – Removing excess moisture before seasoning helps achieve a better crust when searing.
- Use high heat – A hot pan creates a flavorful crust while keeping the inside tender.
- Let it rest – Allow the steak to rest for 5-10 minutes before slicing to retain its juices for a more flavorful bite.
Tips for the Perfect Béarnaise Sauce
- Use Fresh Tarragon: Fresh tarragon gives the sauce its signature flavor. If using dried tarragon, reduce the amount by half.
- Keep the Heat Low: When whisking the egg yolks, low and gentle heat is key. If the bowl gets too hot, remove it from the heat and keep whisking to prevent scrambling.
- Slowly Add Clarified Butter – Pour in small amounts at a time, allowing each addition to fully blend before adding more. This ensures a smooth, stable emulsion.
- Don’t Skip the Reduction Cooling Step – If the reduction is too hot, it can cook the egg yolks too quickly and ruin the sauce. Let it cool completely before adding yolks.
- Whisk Constantly – Continuous whisking helps create a creamy, airy texture while preventing lumps.
- Adjust Thickness – If the sauce is too thick, whisk in a teaspoon of warm water to loosen it. If it’s too thin, continue whisking over gentle heat until it thickens.
- Make It Ahead – Béarnaise sauce is best served fresh, but if needed, you can keep it warm for up to 30 minutes over a hot water bath (not direct heat).
- Fix a Broken Sauce – If your Béarnaise separates, whisk in a teaspoon of warm water or start with a fresh egg yolk and slowly add the broken sauce back in.
Nutrition
Calories: 900kcal
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