Rib Eyes with Blender Crabmeat Bearnaise
Author: 
 
Makes 2 Servings
Ingredients
  • 2 (¾-pound) boneless rib eye steaks
  • 2 shallots, thinly sliced
  • 3 cloves garlic, smashed
  • 1 cup loosely packed fresh tarragon leaves
  • 1 cup white wine vinegar
  • 4 large egg yolks
  • Juice of 1 lemon
  • 1 tablespoon warm water
  • 1 teaspoon Dijon mustard
  • 2 cups unsalted butter, melted and kept warm
  • Kosher salt and freshly ground black pepper, to taste
  • ½ cup unsalted butter
  • 1 pound crabmeat, picked free of shell
Instructions
  1. Let steaks stand at room temperature for about 30 minutes.
  2. Start a charcoal grill according to manufacturer’s instructions with wood chunks and/or charcoal.
  3. In a small saucepan, combine shallot, garlic, tarragon, and vinegar. Bring to a boil over high heat; reduce heat, and simmer, stirring occasionally, until all the vinegar has evaporated. Using a slotted spoon, transfer mixture to a cutting board, and finely chop.
  4. In the work bowl of a food processor, add yolks, lemon juice, 1 tablespoon warm water, and lemon juice. Cover and process until yolks double in size and look creamy, about 2 minutes.
  5. Pour melted butter into a 2-cup measuring cup. With food processor running on high speed, slowly add butter into yolk mixture, processing until combined. Transfer to a large bowl, and add chopped shallot mixture, stirring to combine with a rubber spatula. Season with a pinch of salt and pepper. Taste and adjust seasonings, if necessary.
  6. In a small saucepan, melt butter over high heat. Gently add crabmeat, and toss until crabmeat is warmed through. Using a slotted spoon, add crabmeat to sauce mixture. Reserve crab butter for another use. Keep crabmeat bearnaise warm until using.
  7. Liberally season steaks with salt and pepper. Place steaks on grill, and cook, turning once or twice, until desired internal temperature is achieved. Serve steaks with crabmeat bearnaise. Refrigerate leftover sauce. It makes a delicious spread for sandwiches.
Recipe by Louisiana Cookin' at https://louisianacookin.com/rib-eyes-with-blender-crabmeat-bearnaise/