RIB-EYE STEAKS WITH BEARNAISE BUTTER

Butter melting over a pan-fried steak min- gles with its rosy juices, creating a luscious sauce right on the plate. For smaller appetites, these large steaks can be cut in half to serve four.

2 Servings

1/4 cup dry white wine
1 tablespoon minced shallot
1/4 teaspoon dried tarragon

5 tablespoons butter, room temperature
1 tablespoon minced fresh tarragon

Olive oil
2 12-ounce rib-eye steaks (each about 1 to 1-1/4 inches thick)

Boil wine, shallot and dried tarragon in small saucepan until liquid evaporates, about 2 minutes. Cool completely.

Mix butter and fresh tarragon into shallot mixture. Season with salt and pepper. Form butter mixture into log; wrap in plastic and chill until firm. (Can be made 3 days ahead, Keep chilled.) Cut butter into 1/3-inch-thick slices. Bring to room temperature before continuing.

Brush large nonstick skillet vath oil; heat over medium-high heat. Sprinkle steaks with salt and pepper; add to skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Overlap butter slices atop steaks and serve.