Delmonico Ribeye Recipe

Time30m

Serves2

A juicy ribeye steak served with Bearnaise sauce.

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Ingredients

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1
Preparing the Bearnaise Sauce
In a saucepan, combine white wine vinegar, minced shallots, and half of the chopped tarragon. Simmer until reduced by half. Strain the mixture and set aside.
2
Making the Sauce
In a mixing bowl, whisk together the egg yolks and the strained vinegar mixture. Place the bowl over a pot of simmering water (double boiler) and whisk until the mixture thickens. Gradually add the melted butter while whisking continuously until the sauce is thick and creamy. Stir in the remaining tarragon and season with salt and pepper to taste.
3
Cooking the Ribeye Steak
Preheat a grill or skillet over high heat. Season both sides of the ribeye steaks with salt and black pepper. Add olive oil to the skillet or brush it on the grill. Cook the steaks for about 4-5 minutes on each side for medium-rare, or until the desired doneness is reached.
4
Serving
Remove the steaks from heat and let them rest for a few minutes. Serve the ribeye steaks with a generous drizzle of Bearnaise sauce on top.