Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm. For the sauce, add the stock to a saucepan, bring to the boil and cook ...
Rib-eye steak with a rich and creamy béarnaise ... To make the béarnaise sauce, melt the butter in a small saucepan over a low heat. Heat the vinegar, shallots, tarragon stalks and peppercorns ...
Heat butter until it boils ... Place on paper towel to remove some of the oil. Place steak on plate and top with sauce. Serve with mashed potatoes and vegetable of choice. Garnish with sprig ...