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Epicurious
Gourmet

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

By Shelley Wiseman

4.2

(21)

Image may contain Cutlery Fork Food Produce Plant Sprout Dish and Meal
photo by Romulo Yanes

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française. A rich sauce on the side enhances the already flavorful well-marbled meat.

Cooks' notes:

·The egg yolks in the sauce will not be fully cooked.
·Béarnaise can be made 20 minutes ahead and kept in bowl, covered, over hot water off heat.

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