"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Rib-Eye Steaks with Bearnaise Butter, by Josephine Lee, is from It's about Thyme!,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c dry white wine 1 T minced shallot 1/4 t dried tarragon 5 T butter, room temperature 1 T minced fresh tarragon Olive oil 2 12-ounce rib-eye steaks (each about 1 to 1 1/4" thick)
Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool. Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log: wrap in plastic and chill until firm. (Can be made 3 days ahead. Keep chilled.) Cut butter into 1/3 inch thick slices. Bring to room temperature before continuing. Over medium high heat, brush your grilling surface with oil. Sprinkle steaks with salt and pepper and place on grill. Cook to desired doneness about 5 minutes per side for medium-rare. Over-lap butter slices atop steaks and serve.
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