Company Steak with Béarnaise Butter: A Show-Stopping Classic
Impress guests and elevate your dinner table with perfectly seared ribeye steaks served alongside homemade Béarnaise butter.
Company Steak with Béarnaise Butter
If you’re searching for the ultimate entrée to impress at your next dinner party or family gathering, look no further than the classic Company Steak with Béarnaise Butter. This dish pairs succulent, perfectly seared ribeye steaks with a decadent, homemade Béarnaise butter, offering layers of rich, savory flavor in every bite. Learn how to master this steakhouse favorite in your own kitchen, with tips for preparation, serving suggestions, and ideal wine pairings.
Table of Contents
- Introduction
- Ingredients
- Preparation Steps
- Cooking Instructions
- Serving Suggestions
- Wine Pairings
- Tips and Tricks
- Frequently Asked Questions
Introduction
The allure of a pan-seared, juicy steak is undeniable, especially when it is complemented by a luxurious compound butter. This Company Steak recipe focuses on the richness of ribeye steaks cooked to perfection and topped with herbaceous, tangy Béarnaise butter—a butter variation inspired by the classic French Béarnaise sauce. Whether for a holiday meal, anniversary dinner, or simply to treat your loved ones, this dish stands out for its simplicity and elegance.
Ingredients
Sourcing high-quality ingredients is fundamental for an outstanding steak dinner. Below is a comprehensive list for both the steaks and the Béarnaise butter:
For the Steaks
- 4 ribeye steaks (8–10 oz each), trimmed and at room temperature
- 2 teaspoons salt (preferably kosher or sea salt)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil (such as canola or grapeseed)
For the Béarnaise Butter
- 1/2 cup (1 stick) unsalted butter, softened
- 2 teaspoons fresh tarragon, chopped
- 2 teaspoons fresh parsley, chopped
- 1 teaspoon fresh chives, minced
- 1 teaspoon fresh lemon juice
- 1 teaspoon shallot, finely minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1 teaspoon white wine vinegar (optional, for extra tanginess)
Preparation Steps
Preparation is key to a seamless steak-cooking experience. For best results, complete the following preliminary steps:
- Take the steaks out of the fridge at least 30–45 minutes before cooking. Allowing them to come to room temperature ensures even cooking.
- Pat steaks dry with paper towels to promote the development of a beautiful, flavorful crust when seared.
- Season the steaks liberally with salt and pepper on both sides. This will start drawing out surface moisture and set the foundation for a savory crust.
- Prepare the Béarnaise butter ahead of time (see next section).
Cooking Instructions
The following step-by-step guide will help you execute each component of the dish with confidence.
Making the Béarnaise Butter
- In a medium bowl, combine the softened butter, tarragon, parsley, chives, shallot, Dijon mustard, lemon juice, white wine vinegar (if using), salt, and white pepper.
- Mix thoroughly with a fork or spatula until all ingredients are completely incorporated and the butter is fragrant and speckled with herbs throughout.
- Transfer the compound butter to a sheet of plastic wrap. Roll into a tight log, twisting the ends to secure.
- Refrigerate for at least 30 minutes to allow flavors to meld and butter to firm up for clean slicing.
Cooking the Ribeye Steaks
- Heat a heavy-duty skillet or cast-iron pan over high heat. When the pan is extremely hot, add the vegetable oil.
- Carefully place steaks into the pan, being mindful of any splattering oil. Sear for 3–5 minutes on the first side, without moving them, to develop a deep brown crust.
- Flip the steaks using tongs, and sear the other side for an additional 3–5 minutes, depending on thickness and your desired doneness.
- For a perfect medium-rare (130–135°F), use an instant-read thermometer. Adjust times up or down for rare or medium-well steaks.
- Transfer steaks to a cutting board. Tent lightly with foil, letting them rest for 5 minutes. This step ensures that juices redistribute, yielding a juicy steak.
Finishing Touch: Topping with Béarnaise Butter
- Once steaks have rested, slice a generous round of chilled Béarnaise butter.
- Place atop each steak immediately before serving, allowing the butter to melt and cascade over the meat.
Serving Suggestions
A beautifully cooked steak deserves equally refined accompaniments. Consider the following options to complete your company-worthy meal:
- Roasted or mashed potatoes: The creamy texture complements the richness of the Béarnaise butter.
- Grilled or roasted asparagus, broccolini, or green beans: Their freshness and slight bitterness balance the savory steak.
- Butter-braised carrots or glazed pearl onions: Sweet root vegetables add color and a contrast of flavors.
- Seasonal green salad: Toss with a light vinaigrette to cleanse the palate between bites.
- Warm French bread or a crusty baguette: Perfect for soaking up any melted butter that escapes the steak.
Wine Pairings
An exceptional steak meal is best complemented by a well-chosen wine. Classic red wines with structured tannins and a balance of fruit heighten the dish’s opulence:
- Merlot: Its soft tannins and plummy character harmonize with the steak’s juiciness.
- Cabernet Sauvignon: With robust structure and dark fruit notes, this is a traditional choice for rich meats.
- Pinot Noir: A lighter-bodied red that still has enough earthiness and acidity to elevate the steak without overpowering the Béarnaise butter.
| Wine | Flavor Notes | Why It Works |
|---|---|---|
| Merlot | Plum, chocolate, velvety tannins | Mellows the steak’s richness |
| Cabernet Sauvignon | Cassis, cedar, strong structure | Stands up to fat and bold flavors |
| Pinot Noir | Red berries, earthy, spicy | Enhances herbs and subtle notes of Béarnaise |
Tips and Tricks for Perfect Steak
- Room temperature steaks cook more evenly; always let meat sit out before searing.
- Preheat your skillet thoroughly—steaks need strong, direct heat for a crust without overcooking inside.
- Oil the pan, not the steak. This method creates a more even sear and prevents burning the herbs.
- Minimal flipping: Sear one side, then the other. Multiple flips can hinder crust formation.
- Don’t skip the rest: Juices will run out if sliced too soon, leaving the meat less tender and flavorful.
- Feel free to double the Béarnaise butter recipe; it can be stored and used for grilled chicken, fish, or vegetables.
- Use a digital thermometer for perfect doneness:
| Doneness | Temperature |
|---|---|
| Rare | 120–125°F |
| Medium Rare | 130–135°F |
| Medium | 140–145°F |
| Medium Well | 150–155°F |
| Well Done | 160°F and above |
Frequently Asked Questions (FAQs)
Q: Can I use other cuts of steak?
A: Yes. While ribeye provides optimal marbling and tenderness, you can substitute cuts such as strip steak, filet mignon, or sirloin, adjusting cooking times as needed for thickness and preference.
Q: Is Béarnaise butter different from Béarnaise sauce?
A: Béarnaise butter is a compound butter with finely chopped herbs and aromatics inspired by the Béarnaise sauce. The traditional French sauce is an emulsified sauce of egg yolks and butter, flavored with tarragon, vinegar, and shallots. The butter version captures similar flavors in a spreadable and convenient form for resting atop hot steaks.
Q: How do I store leftover Béarnaise butter?
A: Wrap unused Béarnaise butter tightly in plastic wrap or parchment and store it in the refrigerator for up to one week or in the freezer for up to a month. Slice as needed for steaks, vegetables, or bread.
Q: Can I prepare the Béarnaise butter in advance?
A: Absolutely! Making the butter in advance not only saves time but also allows the flavors to meld. Prepare up to 3 days ahead and store in the fridge.
Q: What is the best way to reheat leftover steak?
A: Place steak slices in a low oven (about 275°F) or gently rewarm in a skillet over low heat, covered. Add a fresh round of Béarnaise butter to restore moisture and flavor.
Conclusion
Company Steak with Béarnaise Butter is a timeless, crowd-pleasing dish deserving of any celebratory table. With its perfect marriage of seared, juicy beef and aromatic, herbaceous butter, it elevates both special evenings and intimate dinners at home. Serve with your choice of sides and a thoughtfully paired wine for a complete, memorable experience—one sure to earn plenty of compliments and requests for an encore.
