Category
Main DIshes
Servings
2
Ingredients
- 4 (1-lb) bone-in rib-eye steaks (each 1 inch thick)
- Sea salt to taste
- Freshly ground black pepper to taste
- Cooking spray
- 2 egg yolks (pasteurized)
- 1 t freshly squeezed lemon juice
- 1 t Dijon mustard
- 1 T fresh tarragon, chopped
- 4 oz unsalted butter (melted)
- Water (as needed)
- Sea salt to taste
For Bearnaise Sauce
Directions
Bearnaise Sauce
- For the bearnaise sauce, combine 2 egg yolks, lemon juice, and Dijon mustard in a blender. With the motor running, drizzle in melted butter. Add chopped tarragon, thinning with water, if needed. Season with salt.
- Preheat Bravo and set to broil at 500°F.
- Remove steaks from refrigerator and bring up to room temperature, 30 min. Pat dry and season with salt and pepper.
- Spray enamel baking pan with cooking spray. Place steaks in pan. (May only be able to fit 2 steaks at a time). Insert Probe into thickest part of one of the steaks. Set Probe to 120°F for medium-rare.
- When done, remove steaks. (If necc., repeat steps above for remaining 2 steaks.) Let rest 5 minutes. Serve with Bearnaise sauce on the side.
