• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Pan Seared Rib-eye Steak with Béarnaise Sauce

March 7, 2013 By Lokness 7 Comments

666B5008

A nice fancy dinner at home may just require a good piece of steak. To top it off, Béarnaise sauce will make your steak much more special. It doesn’t require much time to make, but it will sure impressed your loved one or your guests.

When it comes to steak, Bryan is the cook. I guess because he likes steak and he was the one who started to make steak in the house, so that job stays with him. But of course, I can cook it too. 🙂 There are tons of ways to cook a perfect steak. We cook our steak on the stove. No oven is needed. The steak is seared perfectly every time and it stays juicy. Very simple.

In January, when Bryan and I went to Mon Ami Gabi in Las Vegas, Bryan ordered the steak with Béarnaise sauce. It was a fantastic match. And I decided to make that at home. The sauce was so easy to make that anyone can do it. It was rich and creamy. It paired really well with the steak, but didn’t overpower the steak flavors. A great touch to a perfect steak. Love it!

666B5006

Pan Seared Rib-eye Steak with Béarnaise Sauce (Adapted from bonappetit.com)

2 servings

Ingredients:

–   1 boneless rib eye steak (1½ inches thick)

–   ½ tablespoon unsalted butter

–   kosher salt

–   coarsely ground black pepper

Béarnaise Sauce:

–   ½ cup unsalted butter (cut into ½-inch cubes), plus ½ tablespoon

–   1 large egg yolk

–   1 ½ tablespoon shallots (minced)

–   1 tablespoon Champagne vinegar or white wine vinegar

–   ½ – 1 tablespoon fresh lemon juice

–   ½ tablespoon fresh tarragon leaves (finely chopped)

–   ½ tablespoon water

–   kosher salt

–   ground black pepper

Direction:

  1. For the Béarnaise sauce, in a small saucepan over medium heat, melt the ½ tablespoon butter. Add shallots and a pinch of salt and pepper. Stir with a spatula to combine. Mix in the vinegar. Reduce heat to medium-low and cook until vinegar is evaporated, 3 – 4 minutes. Reduce heat to low and continue to cook, stirring frequently. Cook until the shallots are tender and translucent, about 5 minutes. Transfer the shallot mixture to a small bowl and let cool completely at room temperature.
  2. Fill a blender with hot water to warm it. Set aside.
  3. In a small saucepan over medium heat, melt ½ cup butter until foamy. Transfer the butter to a heatproof measuring cup.
  4. Drain the blender and shake off all the excess water. Combine ½ tablespoon lemon juice, water, and egg yolk in the blender. Blend mixture until smooth. Remove lid insert. With blender running, very slowly pour in hot butter, discarding milk solids at the bottom of the measuring cup. Blend until the mixture forms a smooth and creamy sauce, about 2 minutes. Pour the sauce into the shallot mixture. Add the tarragon and mix well. Season with salt and pepper to your taste. Add more lemon juice if desired. Cover with plastic wrap and set aside.
  5. For the steak, leave it out at room temperature 30 minutes before cooking.
  6. Heat up a medium heavy skillet over high heat, about 2 – 3 minutes.
  7. Meanwhile, pat the steak dry with paper towels. Season both sides with salt and pepper.
  8. To test whether the skillet is hot enough, put a drop of water over. If the drop of water bubbles, it is not ready. When the drop of water stays in a single ball shape and rolls around the pan. That is the time. Place the steak on the skillet. Do not move. Cook for 3 – 5 minutes. Turn over to the other side and cook for 3 – 5 more minutes. Transfer to a plate. Top the steak with the butter. Cover the plate with a piece of aluminum foil. Let the steak rest for 5 – 10 minutes before cutting. Cut the steak into pieces and transfer to two serving plates. Serve with Béarnaise sauce.

Tips:

  1. The Béarnaise sauce recipe above will make about ½ cup of sauce. The sauce can be made one hour ahead before serving.
  2. 1 piece of steak is a good amount for the 2 of us to share, since we have some side dishes. But you should prepare 6 oz meat for each person.
  3. You can use New York strip steaks too.
  4. Season the steak with a bit more seasoning than usual, because some seasoning will fall off during the cooking process.
  5. Make sure to turn on the kitchen vent or have the windows opened. The kitchen (or whole apartment) will get smoky.
  6. Water drop test video: Read
  7. 1½-inch steak cooking time: Rare for 6 minutes, Medium Rare for 7 – 8 minutes, Medium for 9 – 10 minutes

Source: Read

Filed Under: Beef, Cook, Sauce/Syrup Tagged With: Beef, meat, sauce, steak

Previous Post: « Snack: Ferrero Eggs
Next Post: Roasted Fingerling Potatoes with Rosemary »

Reader Interactions

Comments

  1. Nami | Just One Cookbook says

    March 8, 2013 at 5:33 pm

    Mon Ami Gabi is my husband’s favorite restaurant in LV! Unfortunately I’ve never had a chance to eat at the restaurant but I will definitely have to try when I go next time. The steak with bearnaise sauce looks so good!

    Reply
    • Lokness says

      March 11, 2013 at 9:29 am

      Thanks Nami! I love that sauce. By the way, the food at Mon Ami Gabi is pretty good. The night view is even better. Definitely worth visiting at least once!

      Reply
  2. Ann@Anncoo Journal says

    March 8, 2013 at 5:44 pm

    Mmmm… looks very delicious! Thanks for sharing this recipe, would love to try this bearnaise sauce at home 🙂

    Reply
    • Lokness says

      March 11, 2013 at 9:31 am

      You are welcome! Béarnaise sauce sounds so fancy, but it is actually very easy to make. Enjoy!

      Reply
  3. Amy Tong says

    March 9, 2013 at 11:07 am

    rib eye steak is one of my favorite and I love that Bearnaise sauce. So decadent! Now you’ve got me craving for some steaks!

    Reply
    • Lokness says

      March 11, 2013 at 9:32 am

      Haha…. Hope you have a great steak dinner over the weekend! 🙂

      Reply

Trackbacks

  1. Roasted Fingerling Potatoes with Rosemary | The Missing Lokness says:
    March 13, 2013 at 10:24 am

    […] ← Previous […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Never Miss a New Recipe!

Sign up to receive notifications of new posts by email. No spam!

Popular Posts

  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Magnolia Bakery Banana Pudding (From Scratch) Magnolia Bakery Banana Pudding (From Scratch) #magnoliabakery #copycatrecipe #banana #pudding #bananapudding #partyfood #nilawafer #dessert #dessertrecipe | The Missing Lokness Magnolia Bakery Banana Pudding (From Scratch)
  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Sangchu Geotjeori (Korean Lettuce Salad)
  • Purin (Japanese Caramel Custard Pudding)

missinglokness

Have you been to @trejostacos? Other than amazing Have you been to @trejostacos? Other than amazing tacos, we love their cheesy bean dip. This is my copycat version of that dip. Looks ordinary, but layers with flavors! Creamy, savory, cheesy, little sweet & little citrusy. Give me a bowl of this dip & a bag of tortilla chips, I’ll be happy for a long time! Also, this dip can be made ahead. Just reheat & serve when ready.

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2021/04/15/cheesy-black-bean-dip/
Eton Mess w/ Strawberry, Mandarin Orange & Lemon. Eton Mess w/ Strawberry, Mandarin Orange & Lemon. Crunchy meringue cookies, fresh strawberries, sweet whipped cream, & my homemade tangy mandarin-orange lemon curd from last week. You can make most of these components ahead of time, just macerate the strawberries & whip the cream at the last minute. This is the spring dessert I want every year from now on! 🌸

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2021/04/01/eton-mess-with-strawberry-mandarin-orange-and-lemon/
Guys, this Mandarin Orange-Lemon Curd is so damn G Guys, this Mandarin Orange-Lemon Curd is so damn GOOD! You need this in your life!🍊🍋 First, you get the taste of Mandarin oranges. Sweet & floral. Then you get a little tanginess from the lemon. It’s creamy & smooth. I can almost eat this on its own, but I probably shouldn’t.😆 Put this on cupcakes, macarons, pavlova, yogurt, pancakes or anything you want. Best thing is that it only takes 15 mins to make!

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://themissinglokness.com/2021/03/25/mandarin-orange-lemon-curd/
Working on something cute! 💗 Can’t wait to sh Working on something cute! 💗 Can’t wait to share. Recipe will be ready next week.
Posted this Portuguese Baked Creamy Coconut Chicke Posted this Portuguese Baked Creamy Coconut Chicken recipe 10 years ago. Update with some new pictures and directions today. Just as delicious as back in the days! Although this is called a “Portuguese” dish, it’s actually invented in Macau. It’s now a common family dish in Macau & Hong Kong. Creamy, hearty, little sweet & not spicy! Perfect comfort food for weeknights!

Search “Portuguese” #ontheblog to get the recipe. #TheMissingLokness

https://themissinglokness.com/2011/05/24/portuguese-baked-creamy-coconut-chicken/
On this day one year ago, California was officiall On this day one year ago, California was officially placed in lockdown. Offices, schools and shops were closed; restaurants only allowed takeout; shelves were empty at grocery stores. It was a scary time and still is today.  Oh, we were so naive thinking the lockdown was going to be for a short time!🤦🏻‍♀️

But good news is that there is hope in sight! Bryan & I were chatting w/ friends that this could be over in 2 or 3 months, max (SARS in Hong Kong lasted for about 2 months in 2003).

Infection numbers are down. Vaccines are here. I’m hoping that we’ll get our Fauci Ouchie soon. Dining out, traveling & hanging out with friends sound like the BEST things in 2021!

Hope you’re all healthy & hanging in there. My heart is with those who’re still recovering and have lost a loved one. You’re not forgotten.💕💕💕
It’s Friday junor! Time for a cocktail. This Bur It’s Friday junor! Time for a cocktail. This Burnt Mandarin Orange Gin & Tonic is an easy twist from a classic. How to make burnt oranges? Just sprinkle some sugar & torch with a blow torch. It’s just like making creme brûlée. That adds a really nice layer of flavors to the cocktail!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/03/04/burnt-mandarin-orange-gin-and-tonic/
Growing up, my mom bought us Sara Lee pound cake. Growing up, my mom bought us Sara Lee pound cake. It’s one of my favorite things to eat for breakfast. I always dream of making my own. With the tips of @sohlae, I finally did it! I made a Lemon Earl Grey Pound Cake. It was moist, buttery w/ a subtle flavors of lemon & earl grey.🍋🌱 Pure satisfaction!
.
.
Recipe link in profile ⬆️ #ontheblog #TheMissingLokness
.
.
https://themissinglokness.com/2021/02/25/lemon-earl-grey-pound-cake/
Load More... Follow on Instagram

Copyright © 2021 · The Missing Lokness · Privacy Policy