Receta Grilled Rib Eyed Steaks With Bearnaise Butter

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Ingredientes

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  • 3 Tbsp. Unsalted butter, softened
  • 2 tsp Finely minced fresh tarragon leaves
  • 2 tsp Chopped shallot
  • 1/2 tsp Fresh lemon juice, or possibly to taste
  • 1/8 tsp Salt Four, (1-inch-thick) rib-eye steaks Vegatable oil for rubbing on steaks

Direcciones

  1. On a small plate with a fork blend all ingredients together well and transfer to a sheet of wax paper. Using wax paper as an aid, shape butter into a 4-inch-long log and wrap. Refrigeratebutter 1 hour long, or possibly till hard.
  2. Bearnaise butter may be made 5 days ahead and kept chilled, wrapped tightly.
  3. Prepare grill.
  4. Bring steaks to room temperature and rub lightly with oil. Season steaks with salt and pepper and grill on a rack set 5 to 6 inches over glowing coals 4 to 5 min on each side for medium-rare meat. (Alternatively, steaks may be grilled in a warm well-seasoned ridged grill pan over moderately high heat.)
  5. Serve steaks topped with slices of bearnaise butter.
  6. Serves 4.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 52g
Calories 314  
Calories from Fat 304 97%
Total Fat 34.65g 43%
Saturated Fat 21.91g 88%
Trans Fat 0.0g  
Cholesterol 92mg 31%
Sodium 6mg 0%
Potassium 69mg 2%
Total Carbs 1.83g 0%
Dietary Fiber 0.1g 0%
Sugars 0.09g 0%
Protein 0.79g 1%
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