Strip House Rib Eye Steak

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 1,188.6
  • Total Fat: 102.5 g
  • Cholesterol: 593.7 mg
  • Sodium: 1,095.9 mg
  • Total Carbs: 2.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 64.0 g

View full nutritional breakdown of Strip House Rib Eye Steak calories by ingredient
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Introduction

By John Schenk on The Today Show http://today.msnbc.msn.com/id/32542390/ns/
today-today_food_and_wine/
By John Schenk on The Today Show http://today.msnbc.msn.com/id/32542390/ns/
today-today_food_and_wine/

Number of Servings: 4

Ingredients

    Steaks:
    1 1/2 -2 lbs. bone in rib eye steak
    1/4 cup blended oil
    kosher salt
    fresh ground black pepper
    Blender bearnaise:
    4 egg yolks
    2 tsp.fresh lemon juice
    2 tsp. tarragon vinegar
    2 tsp.chopped fresh tarragon
    1 tbsp. minced shallots
    1 cup hot melted butter
    1 pinch cayenne

Directions

Steaks
1. Dry the steak on a towel.

2. Place the oil in a pan bigger than the steak. Lightly coat the steak with oil and season with the salt and pepper.

3. Place on a hot part of the grill and proceed to char/grill. When charred, flip the meat over onto another hot part of the grill and repeat the process. Length of time on the grill depends on thickness of the cut.

4. When finished, allow the meat to rest for 4 to 6 minutes before slicing. A quick return to the grill to sizzle the surface may be done before slicing.

Blender bearnaise
1. Saute the shallots in a small amount of the clarified butter until tender, but with no coloring. Add the tarragon vinegar and tarragon. Remove from heat.

2. Place egg yolks, 1 1/2 tsp. lemon juice and shallot-tarragon mixture in a blender and pulse. Turn blender on maximum speed and incorporate the hot butter in a steady stream. Finish with remaining lemon juice.

3. Season with salt to taste. Serve with steaks.

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