Broiled Bone-In Rib Eye Steak with Bearnaise Sauce

Author

Nuwave

Servings

2

Category

Main DIshes

Ingredients

• 4 (1-lb) bone-in rib-eye steaks (each 1 inch thick)
• Sea salt to taste
• Freshly ground black pepper to taste
• Cooking spray
• 2 egg yolks (pasteurized)
• 1 t freshly squeezed lemon juice
• 1 t Dijon mustard
• 1 T fresh tarragon, chopped
• 4 oz unsalted butter (melted)
• Water (as needed)
• Sea salt to taste

Directions

1. For the bearnaise sauce, combine 2 egg yolks, lemon juice, and Dijon mustard in a blender. With the motor running, drizzle in melted butter. Add chopped tarragon, thinning with water, if needed. Season with salt.
2. Preheat Bravo and set to broil at 500°F.
3. Remove steaks from refrigerator and bring up to room temperature, 30 min. Pat dry and season with salt and pepper.
4. Spray enamel baking pan with cooking spray. Place steaks in pan. (May only be able to fit 2 steaks at a time). Insert Probe into thickest part of one of the steaks. Set Probe to 120°F for medium-rare.
5. When done, remove steaks. (If necc., repeat steps above for remaining 2 steaks.) Let rest 5 minutes. Serve with Bearnaise sauce on the side.