Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Name: Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)
Total time: 43 min
Yield: 4 servings
Ingredients: 2 piece (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each); 1 tablespoon vegetable oil; ¼ cup dry white wine; ¼ cup white-wine vinegar; ¼ cup finely chopped shallots; 2 tablespoons chopped fresh tarragon, divided; 3 piece large egg yolks; 1 stick stick unsalted butter, cut into 8 pieces; ½ teaspoon fresh lemon juice, or to taste; 1 serving Accompaniment: shoe string potatoes

A classic French-inspired dish featuring perfectly pan-seared rib-eye steaks served with a rich, creamy béarnaise sauce made with fresh tarragon, shallots, and white wine.

4 servings

43 min

Published October 4, 2025

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Ingredients

•2 piece (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)
•1 tablespoon vegetable oil
•¼ cup dry white wine
•¼ cup white-wine vinegar
•¼ cup finely chopped shallots
•2 tablespoons chopped fresh tarragon, divided
•3 piece large egg yolks
•1 stick stick unsalted butter, cut into 8 pieces
•½ teaspoon fresh lemon juice, or to taste
•1 serving Accompaniment: shoe string potatoes

Cooking Instructions

1.
Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).
5 min
2.
Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.
10 min
3.
Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.
5 min
4.
Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.
10 min
5.
Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).
5 min
6.
Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.
8 min

Ingredients

•2 piece (1 1/4-inch-thick) boneless rib-eye steaks (16 ounces each)

•1 tablespoon vegetable oil

•¼ cup dry white wine

•¼ cup white-wine vinegar

•¼ cup finely chopped shallots

•2 tablespoons chopped fresh tarragon, divided

•3 piece large egg yolks

•1 stick stick unsalted butter, cut into 8 pieces

•½ teaspoon fresh lemon juice, or to taste

•1 serving Accompaniment: shoe string potatoes

Cooking Instructions

Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).

5 min

Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.

10 min

Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

5 min

Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

10 min

Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

5 min

Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.

8 min