Pan-Seared Rib-Eye Steak with Béarnaise (Entrecôte Béarnaise)

Preparation

1. Cook steaks:

   Step 1

   Halve steaks crosswise, then pat dry and sprinkle all over with 1 teaspoon salt and 1/2 teaspoon pepper (total).

   Step 2

   Heat a 12-inch heavy ovenproof skillet (not nonstick) over medium heat until hot, then add oil, swirling skillet to coat bottom, and cook steaks 5 minutes per side for medium-rare.

   Step 3

   Transfer steaks to a platter and let stand, loosely covered with foil, 5 minutes.

2. Make béarnaise while steaks stand:

   Step 4

   Boil wine, vinegar, shallots, and 1 tablespoon tarragon in a small heavy saucepan until liquid is reduced to 2 tablespoons, then strain through a fine-mesh sieve set into a medium metal bowl, pressing on and then discarding solids.

   Step 5

   Whisk yolks into vinegar mixture, then set bowl over a pan of barely simmering water and cook, whisking constantly, until yolks have thickened slightly (do not scramble).

   Step 6

   Whisk in butter 1 piece at a time, adding each piece before previous one has melted completely. Remove from heat and whisk in lemon juice, remaining tablespoon tarragon, 1/2 teaspoon salt, and 1/2 teaspoon pepper (or to taste). Serve steaks with sauce.