Seared Rib Eye With Tarragon Cream Sauce Recipes

RIB EYE STEAKS WITH BEARNAISE COMPOUND BUTTER

Steps:

• In a small saucepan, combine the shallots, 1 tablespoon of chopped tarragon, 1 tablespoon of chopped Italian parsley and 1 1/2 teaspoons chopped chives. Add the vinegar and bring to a rapid simmer.
• Stir the herb and vinegar mixture and simmer until the liquid is reduced by about half. Set aside to cool.
• Add the lemon zest to the butter and mix it well with a fork. Add the remaining chopped tarragon, parsley and chives to the butter mixture.
• Place a fine mesh strainer over a small bowl. Pour the simmered vinegar and herbs into the strainer and press on the solids with the back of a wooden spoon to extract as much liquid as possible. Discard the solids.
• Add the strained cooled vinegar to the butter and herbs and mix well until the liquid is incorporated in the butter and herbs are evenly distributed.
• Tear off a piece of parchment paper about 8" wide. Moud the butter mixture in the center of the parchment. Fold the long end over the mound of butter until the edge touches the parchment beneath. Holding the top piece of parchment down, pull it towards you, so that the butter forms a cylinder. Roll the butter into the parchment and twist the ends to seal. Refrigerate for an hour or until is solid. (Can be made several days in advance).

RIB-EYE STEAKS WITH BéARNAISE BUTTER

Steps:

• Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.
• 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.
• Brush large nonstick skillet with oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.

PAN-SEARED RIB-EYE

Steps:

• Remove the steaks from the fridge at least 15 minutes before cooking.
• Preheat the oven to 375 degrees F.
• In a small bowl, mix together the sugar, garlic powder, pimenton, cayenne and 1 teaspoon salt. Drizzle the steaks with olive oil to lightly coat. Coat the steaks with the spice rub on all sides.
• Heat a large cast-iron pan over high heat. Add the butter and let melt. Add the steaks and cook, turning to cook on all sides, until richly browned, about 10 minutes. Meanwhile, add the thyme bundle and garlic cut-side down. If the pan seems dry, add more butter. Tilt the pan to spoon the butter over the steaks as they cook. Once the steaks are browned and basted on all sides, place them on a sheet pan fitted with a wire rack. Transfer to the oven and cook through to desired temperature. I like my steaks medium rare! Allow the steaks to rest and the juices to settle at least 10 minutes before slicing.
• Meanwhile, lower the heat to medium-low under the pan and add the onion rings. Allow to char on both sides, flipping once after about 1 minute. Set aside.
• To a medium bowl, add the arugula, lemon juice and olive oil to lightly coat. Season with salt and pepper. Add the charred onion and toss.
• Remove the meat from the bone and slice into 1- to 3/4-inch slices. Lay the steak on a serving platter with the bone on top and garnish with the arugula onion salad. Serve!

PAN-SEARED RIB-EYE

Steps:

• Place a 10-to-12-inch cast-iron skillet in the oven and heat the oven to 500 degrees F. Bring the steak to room temperature.
• When the oven reaches temperature, remove the skillet and place on the range over high heat for 5 minutes. Coat the steak lightly with oil and sprinkle both sides with a generous pinch of salt. Grind on black pepper.
• Immediately place the steak in the middle of the hot, dry skillet. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip the steak and cook for another 2 minutes. (This time is for medium-rare steak. If you prefer medium, add a minute to both of the oven turns.)
• Remove the steak from the skillet, cover loosely with foil and rest for 2 minutes. Serve whole or slice thin and fan onto plate.

SEARED RIB EYE WITH TARRAGON CREAM SAUCE

Steps:

• Preheat oven 500 degrees. Place a 12 inch cast iron skillet in the oven. Add salt and pepper to steaks and let them sit at room temp.
• Once the oven gets to 500 degrees remove the skillet and place over medium high heat. Place a pot holder over the handle to remind you that the handle is very hot. Add the oil and when it starts to smoke add the steaks. Don't move them around let sear for 3 minutes. Flip the steaks and sear on the other side for 3 minutes. Reduce heat to low. Continue to flip the steaks every 2 minutes until desired doneness. Remove the steaks to carving board to rest.
• Add the shallots to the fat in the pan. Cook until softened a bit. Add the garlic cook 30 seconds. Add the vermouth and scrap up any bits on the bottom of pan. Add the chicken stock, Bring to a boil and let reduce for 3 minutes. Add the heavy cream and rosemary sprig and cook 3 more minutes until thickened a bit. Remove from heat and discard the rosemary. Stir in the Tarragon. Serve the sauce with the steaks