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