Name: Broiled Bone-In Rib Eye Steak with Bearnaise Sauce
Yield: 2
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

Broiled Bone-In Rib Eye Steak with Bearnaise Sauce

Rated 5.0 stars by 1 users

Bravo XL Oven

Servings

2 servings

Author

NuWave

Image of Broiled Bone-In Rib Eye Steak with Bearnaise Sauce

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

For Bearnaise Sauce

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

Bearnaise Sauce

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.
Preheat Bravo and set to broil at 500°F.
Remove steaks from refrigerator and bring up to room temperature, 30 min. Pat dry and season with salt and pepper.
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.
When done, remove steaks. (If necc., repeat steps above for remaining 2 steaks.) Let rest 5 minutes. Serve with Bearnaise sauce on the side.

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